Preheat your oven to 180°C (160°C fan/Gas Mark 4) and line a 20cm square baking tin with parchment paper.

To make the shortbread base, combine the flour, butter, and caster sugar in a bowl and mix until a dough forms.

Press the dough into the prepared tin and bake for 20-25 minutes until golden brown; then let it cool completely.

For the caramel, melt butter, light brown sugar, and condensed milk in a saucepan over medium heat, stirring until the sugar dissolves.

Bring the mixture to a gentle boil and simmer for 5-7 minutes, stirring constantly until it thickens; then remove from heat and stir in the Biscoff spread.

Pour the Biscoff caramel over the cooled shortbread base and spread evenly; then refrigerate for at least 1 hour to set.

Melt the milk chocolate, then pour and spread it over the set caramel layer.

Sprinkle with crushed Biscoff biscuits, then refrigerate for another 30 minutes until the chocolate is firm.

Once set, cut into squares and serve.