BASE LAYER

1. Spray with a non-stick baking spray and parchment line an 8×8 inch or 9×9 inch baking pan.
2. In a medium mixing bowl combine all the ingredients and mix until a coarse sand-like texture is achieved.
3. Dump the mixture into the prepared pan and press the mixture down evenly and firmly.
4. Place in the refrigerator.

MIDDLE LAYER

1. In the bowl of a stand mixer with the paddle attachment cream the butter and shortening on high speed until light and fluffy. This should take approximately 5-10 minutes.
2. Add in the icing sugar and salt and mix on low until combined.
3. Add in the vanilla extract and biscoff cookie crumbs and mix on low until combined.
4. Turn the mixer up to high and allow to cream for 5 minutes.
5. Spread smoothly and evenly over the chilled base layer.
6. Place back in the refrigerator.

TOP LAYER

1. In a microwave-safe bowl combine the white chocolate, cookie butter, and milk and heat in 30-second intervals, stirring after each interval, until fully melted and smooth.
2. Pour the white chocolate cookie butter ganache over the chilled cookie butter bars and spread evenly on top.
3. Place back in the refrigerator to chill for at least 1 hour or up to overnight.
4. Heat the remaining cookie butter and drizzle over if desired.
5. Cut into 16 squares and enjoy!
6. Store any leftover no-bake cookie butter squares in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 6 months.