Line a 9X13 cake pan with waxed paper.

Melt 12 oz. of the almond bark in the microwave for 90 seconds. Add the Biscoff spread and stir until well mixed.

Pour the melted mixture into the lined pan and spread evenly.

Add a layer of cookies on top of the mixture, gently pressing them into place.

Melt the remaining almond bark in the microwave for 90 seconds. Stir in 1 cup of Mini Robin Eggs. Pour gently over the layer of cookies, using a spoon to spread the mixture evenly.

Quickly pour 1 cup of Mini Robin Eggs on top, pressing them gently into the almond bark.

Add sprinkles to the top layer. Let cool.

Once the bark is cool and set, remove the candy from the cake pan by gently lifting the wax paper. Break the bark into small pieces using a knife.

Store in an airtight container.