For the caramel sauce: in a medium size sauce pan, combine the sugar and the water and stir to combine. Wipe down the sides of the pan with a wet pastry brush to remove any sugar crystals. After this do not stir any more. Cook over medium-high heat until golden amber in color. Swirl the pan occasionally to make sure mixture is cooking evenly. Once color is golden amber remove from heat.

Carefully whisk in the cream. Mixture will bubble furiously and act quite crazy. This is why you want to start with a fairly large pot. Whisk in the butter, then the Biscoff, until smooth and creamy. Stir in vanilla. Allow to cool while preparing the rest of the recipe.

For the blondie cookie crust, preheat oven to 375F˚. Spray 4 (12 cup) mini muffin pans with baking spray.

In an electric mixer, cream together the butter, granulated sugar, brown sugar and Biscoff until fluffy. Beat in the egg, vanilla and milk. Add flour and baking soda and mix well.

With a small scoop, place a rounded spoonful of batter into each muffin cup, filling about ½ to ⅔ full. Place in preheated oven and bake 12-15 minutes or until golden brown. Centers will sink slightly toward end of baking time. Remove from oven, if center has not sunk in, make a small indention with the back of a spoon.

Allow to cool for about 30 minutes in the pan, then remove from pan and place on a plate or a tray. Fill the centers of each* with the caramel sauce. Allow caramel to settle for about 15 minutes, then sprinkle lightly with sea salt. Refrigerate for at least 3-4 hours. Remove from refrigerator 20-30 minutes before serving.