Entirely Elizabeth

0 Preheat oven to [wprm-temperature value="350" unit="F"] and center the oven rack.
1 Prepare an 8×8 baking pan with parchment paper and then spray with non-stick cooking spray. Use 4 binder clips, one on each side, to hold the parchment paper in place.
2 Place ½ cup of white chocolate chips in a heat safe bowl.
5 In a small saucepan heat the butter over medium until it is completely melted. 
4 Remove the melted butter from the heat and pour it over the white chocolate chips. Allow it to sit for 10 minutes. 
3 Stir the two together until it has become a fully incorporated mixture and all the white chocolate chips are melted. Set aside to slightly cool.
6 In a large bowl whisk together the butter white chocolate mixture, granulated sugar, and brown sugar until light and fluffy.
7 Add the eggs, whisk until incorporated.
8 Fold in the flour until the batter just begins to come together but is not fully incorporated. Fold in the other ½ cup of white chocolate chips, and 5 crushed Biscoff cookies.
9 Pour the batter into the prepared baking pan and evenly spread it out.
13 Swirl the slightly melted Biscoff spread into the batter using a butter knife. Sprinkle the other 5 crushed Biscoff cookies over top.
11 Bake for 30 to 40 minutes or until the top and edges are caramelized and brown. A toothpick test in the center should come out clean with few crumbs.
12 Allow the Biscoff Blondies to cool for 30 minutes before cutting with a plastic knife into 12 equal slices. Cool completely before enjoying.