Place the speculoos biscuits in a sealed plastic bag and crush them using a rolling pin until finely powdered.​

Transfer the biscuit powder to a large mixing bowl.​

Add the unsweetened cocoa powder to the biscuit crumbs.​

If using Turkish halva, crumble it into the mixture.​

Add the crushed peanuts.​

Mix all dry ingredients thoroughly to ensure even distribution.​

Gradually add softened butter and honey to the dry mixture.​

Knead the mixture with your hands until it reaches a cohesive, moldable consistency.​

Taste and adjust sweetness by adding more honey if desired, ensuring the dough is not overly sweet.​

Take small portions of the dough and press them into silicone molds of your choice to achieve various shapes.​

Place the filled molds in the freezer for about 5 minutes to firm up.​

Carefully remove the shaped pieces from the molds and arrange them on a tray.​

Refrigerate the tray to keep the shapes firm.​

Melt the white chocolate using a double boiler (bain-marie) until smooth.​

Pour a small amount of melted white chocolate into the cleaned silicone molds, covering the bottom.​

Immediately press the shaped dough pieces back into the molds over the melted chocolate, applying gentle pressure.​

Return the molds to the freezer for at least 30 minutes to allow the chocolate to set completely.​

Once the chocolate has solidified, carefully unmold the Bniwen.​

Place them in decorative paper cups or directly onto a serving platter.​

Store the finished Bniwen in the refrigerator until ready to serve.​