Oatmeal Biscoff Cake Bars

Biscoff Crust:
3 cups crushed Biscoff Cookies (approximately 12 oz.)
10 Tablespoons melted butter
¼ teaspoon salt

Combine all of the ingredients. Reserve and set aside ⅔ cup Biscoff Crust. Press remaining of the mixture into the bottom of a greased 9” x 13” baking pan. 

Make a Biscoff Crumble with the ⅔ cup of Biscoff Crust by spreading it out loosely onto a cookie sheet.  Bake at 350 degrees for 6 minutes.  Let cool until ready to use.

Oatmeal Cake
Cook 1 cup of quick oats with ¾ cup of water in microwave for 90 seconds.
Let cool to lukewarm. Set aside.
Mix together:
1 (approx. 15 oz.) spice cake mix
½ cup brown sugar
1 teaspoon cinnamon
Add in:
½ cup sour cream
½ cup melted butter
3 eggs
1 teaspoon vanilla extract

Stir in oatmeal. Mix 2 minutes on medium-high speed, scraping the bowl occasionally. Spread batter over the Biscoff Crust.  Bake at 350 degrees for 35 minutes or until done.  Drizzle with ½ cup melted Biscoff cookie butter. Let cool completely. Frost with Biscoff Buttercream Frosting. Garnish with Biscoff Crumble and cookie butter drizzle.

Biscoff Buttercream Frosting
¾ cup soft butter
¾ cup Biscoff Cookie Butter
2 ½ + cups powdered  sugar
¼ teaspoon cinnamon
1 teaspoon vanilla
Dash of salt