5 oz (130 g) Smooth Lotus Biscoff spread

1 oz (28 g) dairy-free butter

6 oz (180 g) white chocolate, melted

3.5 oz (100 g) vegan marshmallows

2.5 oz (75 g) Lotus Biscoff biscuits, crushed

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Gently melt the Biscoff spread, butter, and white chocolate together in a heatproof bowl over simmering water or in short microwave bursts.
Allow the mixture to cool slightly.
Stir in the marshmallows and crushed Biscoff biscuits until evenly coated.
Line an 8×8 inch (20×20 cm) square baking tin with parchment paper.
Pour the mixture into the tin and press down gently.
Refrigerate for at least 2 hours, or until firm.
Slice into squares and serve.

Add chopped nuts, dried fruit, or sprinkles for variation.

Drizzle with melted dark chocolate for richer flavor.

Store in the refrigerator for up to 1 week or freeze for up to 2 months.

Allow to sit at room temperature for a few minutes if too firm to cut.