Biscoff Graham Cracker Squares
1 stick of butter
1 cup of cookie crumbs - I used about a 1/2 cup of graham crackers and about 1/2 cup of Biscoff cookies crushed to equal 1 cup of crumbs
1 cup powdered sugar
1/2 cup Biscoff Spread (or peanut butter)
2 tbsp Biscoff spread
3/4 cup chocolate chips
**Allergy note: I made these dairy-free by substituting the butter with soy margarine and vegan chocolate chips. I also substituted the peanut butter with the Biscoff Spread so that it was nut-free as well.
Coat a small pan or container (like an 8x8 or 9x9 size) with cooking spray. To make the removal of the squares even better, line it with aluminum foil as Vicky mentioned in her original recipe, but just my luck, I ran out, so I had to just use the spray. It was ok, but I'm sure the foil would have rocked it. Note for next time..
Start by melting the butter and the peanut butter together. Next stir in the powdered sugar and cookie crumbs and mix until it is well combined. Press into your prepared container and chill for about 20-30 minutes until it begins to set up nice.
Next, prepare your chocolaty topping by melting the chocolate chips and your 2 tablespoons of Biscoff spread together until smooth. Once smooth, pour chocolate topping on top of the cookie crust mixture. Chill until the treats are firm and have set up nicely. Cut into squares and enjoy!