Squares

150g rice crispies
100g unsalted butter
100g mini pink and white marshmallows
300g Biscoff spread
1 teaspoon Vanilla Mart paste

Grease and line a 21cm square tin with nonstick baking paper.
In a large pan, melt the butter, marshmallows and 100g of Biscoff over a low heat, until the mixture is fully melted and combined.
Stir in the rice crispies and the vanilla paste, mix until they’re completely coated.
Turn out into the lined tin and smooth the top to make it flat.
Melt the remaining Biscoff spread in a heatproof bowl set over a pan of simmering water, stirring, until completely melted and smooth.
Pour the melted Biscoff over the top, spread evenly and leave to set. Once set, cut into snack sized squares to serve.