A buttery speculoos biscuit base, topped with condensed milk, chocolate chips, more speculoos biscuits and melted speculoos spread (cookie butter). These magic bars create such an amazing flavour and texture combo and they’re so quick and easy to make.

Note: you will need a 15cm x 15cm (6in x 6in) baking tin (or one of a similar size that fits inside your air fryer.

Method:

• Line the tin with thick baking paper and preheat the air fryer to 160˚C (325˚F).
• Put the 125g (4.5oz) of speculoos biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush finely with a rolling pin.
• Tip into a medium bowl, then pour in the melted butter and mix together with a spoon until fully combined.
• Scoop the mixture into your prepared tin and press down firmly with the back of a spoon. Pour over the condensed milk, then sprinkle over the chocolate chips and broken speculoos biscuits and press down with the back of a fork.
• Air fry for 20 – 25 minutes until the edges are crisp. Leave to cool completely in the tin.
• Drizzle with the melted speculoos spread (cookie butter), then cut into 9 squares and enjoy!
• Store in an airtight container in the refrigerator or at room temperature for up to 5 days.

Extracted from: Fitwaffle’s Easy Airfryer (Ebury Press)