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Prepare the base: Crush the Biscoff cookies finely and mix with chopped roasted peanuts. Press this mixture firmly into a lined square pan.
Make the filling: Melt 200g white chocolate with 100ml whipping cream over low heat or in the microwave in short bursts. Stir until smooth.
Assemble: Pour the white chocolate filling over the cookie-peanut base. Smooth evenly.
Top layer: Melt the remaining 200g white chocolate and pour it over the filling. Use a spatula to spread evenly.
Chill: Refrigerate for at least 2 hours until fully set.
Serve: Slice into bars and enjoy!
Serving and storage tips:
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