Line a 6x6 inch baking pan with parchment paper.

Melt ½ cup of Biscoff spread in the microwave for about 20 seconds, then pour it into the lined pan.

Freeze this layer while you prepare the cookie dough.

In a large bowl, cream together the melted butter and both sugars until smooth.

Mix in the Greek-style yogurt and vanilla extract until well combined.

Add the flour and baking soda to the wet ingredients and mix until just combined. Do not overmix.

Fold in the white chocolate chips.

Press one-third of the cookie dough into the prepared pan.

Arrange the 8 Biscoff cookies evenly over this layer.

Cover with another one-third of the cookie dough, pressing it gently over the cookies.

Remove the frozen Biscoff layer from the freezer and place it on top of the cookie dough.

Press the final one-third of cookie dough over the frozen Biscoff layer.

Refrigerate the assembled cookie bars for 30 minutes.

Preheat your oven to 340°F.

Bake for 20-30 minutes, or until the top is golden brown.

Allow the bars to cool in the pan.

Once cooled, spread the remaining melted Biscoff spread over the top and sprinkle with crushed Biscoff cookies.

Cut into squares and enjoy your delicious Biscoff cookie bars!