Ingredients:

• 250g lotus biscoff biscuits
• 125g cream cheese (room temperature)
• 1 caramilk block
• 1.5 tbsp lotus biscoff spread​

Method:

1. Crush lotus biscuits in a food processor or blender (keeping 1 tbsp for the end)
2. Add the cream cheese to the crumbed mixture and blend till fully combined
3. Roll into 8-10 balls and place in the freezer for 2 hours
4. After the 2 hours, melt the caramilk and coat each ball
5. Heat the biscoff spread in the microwave for 15 seconds and placein a piping bag or snap lock bag. Cut the corner and drizzle over each ball
6. Top with remaining crumbs
7. Serve immediately or store in the fridge