Biscoff Fudge Bars

Biscoff Cookie Crust:
8 oz. Biscoff Cookies, finely crushed
2 oz. softened cream cheese
Dash of salt
—
Cookie Butter Fudge:
1- 14 oz. can sweetened condensed milk
2 ½ cups vanilla baking chips
1- 14 oz. jar cookie butter, divided
Dash of salt
½ teaspoon vanilla extract

• Use a food chopper or processor to finely crush Biscoff Cookies.
• Mix in cream cheese and salt until well combined. 
• Press into the bottom of a parchment lined 8″x8″ square baking pan.

• Combine sweetened condensed milk, white baking chips, and salt into a microwave safe bowl. Heat for 1 minute and additional 10 second intervals until the mixture is melted and can be stirred smooth. 
• Set aside 3 tablespoons of the jar of cookie butter. (In a freezer strength Ziploc.)
• Stir the remaining cookie butter into the fudge mixture..
• Pour mixture onto Biscoff Cookie Crust. Spread evenly. Top with reserved (warmed) cookie butter drizzle. Garnish with additional pieces of Biscoff cookies.
• Refrigerate until serving. (2+ hours) 
• Remove bars from baking pan and cut into 36 squares.
• Share!