Begin by lining an 8 x 8-inch baking pan with parchment paper, leaving a little extra on the sides to make lifting the bars easier later.

Crush the Lotus biscuits into fine crumbs using a food processor, or place them in a sealed bag and gently crush them with a rolling pin, just like we used to do in the kitchen before all the fancy gadgets.

Place the biscuit crumbs in a bowl and stir in the melted butter until every crumb is coated and the mixture resembles wet sand. Press the mixture firmly and evenly into the prepared pan, creating a smooth and sturdy base.

Pour the melted Biscoff spread over the biscuit layer and spread it gently all the way to the edges. Place the tray in the freezer for about 20 minutes to allow this layer to set.

In a medium bowl, whisk together the softened butter, cream cheese, and sifted icing sugar until the mixture becomes smooth, creamy, and perfectly blended.

Spread the cream cheese topping evenly over the chilled Biscoff layer. Warm the remaining Biscoff spread and drizzle it over the top. Use the tip of a knife to gently swirl the spread into the cream cheese for a beautiful finish.

For an extra touch of flavor and texture, sprinkle a few crushed Lotus biscuit crumbs around the edges.

Refrigerate the bars for at least 1 hour, or until the topping feels firm and set.

Store the Biscoff bars in an airtight container in the fridge for up to 3 days. Slice, serve, and enjoy every delicious bite.