Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides.

In a heavy-bottomed saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and Biscoff spread.

Stir continuously until the chocolate is completely melted and the mixture is uniform and smooth.

Remove from heat and stir in the vanilla extract and salt.

Pour the fudge mixture into the prepared pan and level the surface with a spatula.

Sprinkle the crushed Biscoff cookies evenly over the top, pressing them gently into the fudge.

Refrigerate for at least 4 hours, or until the fudge is firm.

Lift the fudge out of the pan using the parchment overhang and cut into 36 squares with a sharp knife.