Line a 9-inch baking tray with non-stick paper.
Put the butter in a large non-stick saucepan and place over low heat to melt.
Add the marshmallows and stir constantly until melted and smooth consistency.
Remove the pan from the heat and add the Biscoff spread stirring until it is a uniform colour.
Add the rice crispies to the Biscoff mallow mixture and combine. Turn the mixture into the baking tray and compress (Put a sheet of non-stick paper on top to save it from sticking to your hands)
Melt the chocolate, I prefer to place the chocolate in a bowl over hot water, but you could microwave it. Then pour your melted chocolate over the rice crispy mixture. You could add a sprinkle of crushed Biscoff biscuits on the top, or drizzle over a little melted milk chocolate if you want to be fancy.
Allow it to cool for approximately 30 minutes and then slice into sixteen squares. They keep fresh for a couple of days in an airtight container, but I doubt they’ll last that long!
