Wednesday, September 21, 2016

Delicious & Easy Recipe: Speculoos & Honey Cereal Bars

Speculoos & Honey Cereal Bars

Yield: 9 bars

Prep Time: 10 minutes
Cook Time: 3 minutes


  • 1/2 cup Speculoos butter, well-stirred
  • 1/2 cup honey
  • 3 cups toasted whole grain oats cereal 


  1. Line an 8 x 8 inch square pan with parchment.
  2. Combine Speculoos butter & honey in a large saucepan and set over medium heat. Heat until mixture just starts to simmer, about 2-3 minutes, stirring. Remove from heat and stir until mixture is well-combined.
  3. Stir in cereal until evenly coated. 
  4. Pour mixture into prepared pan, cover with parchment, and press firmly. (A pastry roller will help to firmly and evenly pack down the mixture so the bars hold their shape). 
  5. Chill in the refrigerator for 1 hour. 
  6. Cut into bars. 
  7. Store individually wrapped in the refrigerator.

Sunday, September 18, 2016

Game Day Recipe: Speculoos "Cleveland Brown"ies

Speculoos "Cleveland Brown"ies

Attention Cleveland Browns (and all football) fans! We have a recipe that can make game days even sweeter.  Try these out today!

Yield: Serves 12
Prep Time: 25 minutes
Cook Time: 50 minutes


  • 4 ounces semisweet chocolate, chopped
  • 20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature
  • 1 cup creamy Speculoos butter 
  • 1/2 cup packed light brown sugar
  • 8 ounces cream cheese, at room temperature
  • 5 large eggs, at room temperature
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar, sifted


  1. Preheat oven to 350ºF. Line a 13-by-9-inch baking pan with foil; mist foil with cooking spray. In a small saucepan over low heat, melt chocolate with 2 sticks butter, stirring until smooth. Pour into a large bowl and let cool to room temperature.
  2. In a bowl, using an electric mixer, cream Speculoos butter, brown sugar, cream cheese and remaining 1/2 stick butter until well combined, about 3 minutes. Beat in 1 egg.
  3. Whisk 4 eggs, sugar and vanilla into bowl with melted chocolate; mix well. Stir in flour and salt. Pour batter into baking pan. Spoon reserved Speculoos/butter mixture on top and use a sharp knife to swirl mixtures together. Bake until a toothpick inserted into center comes out with a few moist crumbs attached, about 50 minutes. Let cool in pan on a wire rack.
  4. Stir 1 to 2 tsp. cold water into confectioners' sugar until mixture forms a thick, smooth paste. Spoon into a pastry bag fitted with a small plain tip. Using a 1- to 2-inch cookie cutter, cut 12 football shapes out of brownie. Pipe laces onto brownies and allow to set before serving.

Monday, September 12, 2016

Grilled Speculoos and Jelly Sandwich!

Grilled Speculoos Butter and Jelly Sandwich

Spice up a classic sandwich by substituting peanut butter for Speculoos and then grilling it!  Try out this 2-step recipe:


  • 2 teaspoons butter
  • 2 slices white/wheat/Ezekiel bread
  • 1 teaspoon Speculoos butter
  • 2 teaspoons any flavor fruit jelly

Prep time: 5 minutes
Cook time: 8 minutes

Ready in 13 minutes!


  1. Heat griddle or skillet to 350 degrees F (175 degrees C).
  2. Spread butter on one side of each slice of bread. Spread Speculoos butter on unbuttered side of one slice of bread, and jelly on the other. Place one slice, buttered side down on the griddle. Top with other slice, so that Speculoos butter and jelly are in the middle. Cook for 4 minutes on each side, or until golden brown, and heated through.

Thursday, August 11, 2016

A Twist on Twix

Speculoos Caramel Chocolate Bars


To make the cookie crust:

1/2 cup margarine, softened
1/4 cup sugar
1 1/2 cups all-purpose flour
1 pinch salt


Grease a 28 x 18 cm (7 x 11 inch) pan or line with parchment paper. Preheat the oven to 180°C (350°F)

In a bowl, combine margarine and sugar. Beat with a hand-held blender until light and fluffy. Add flour and salt and use your hands to form a dough. Press into bottom of prepared pan. Bake for 15 minutes. Let cool completely. (Don’t remove from the pan.)

Spread 5.3 oz of Speculoos spread on top.

Gently warm 1 cup of dulce de leche on the stove until it has a rather liquid consistency again. 

Pour over speculoos layer and distribute evenly. Be careful not to mix the Speculoos and the dulce de leche layer. Place in the fridge and let set over night.

Melt 5.3 oz semisweet chocolate and drizzle on top. Let cool. Carefully cut into crust, share and enjoy!

Thursday, August 4, 2016


Speculoos Toffee Ice Cream Cake

Yield: Serves 8-10

This easy ice cream cake is made with vanilla ice cream, Speculoos Spread, and Heath toffee bits. Make in advance and serve at parties.


For the crust:
1 2/3 cups crushed Speculoos cookies
1 tablespoon granulated sugar
4 Tablespoons unsalted butter, melted

For the filling:
1.5 quarts vanilla ice cream, softened
1 cup Speculoos spread
1 cup Heath toffee bits (or chopped up Heath candy bar)

For the topping:
Speculoos cookies, chopped
Additional Heath toffee bits (or chopped up Heath candy bar)


1. For the crust, preheat oven to 350 degrees F. Place crushed cookies, sugar, and butter in a large bowl. Stir until combine. Press the mixture into the bottom and up the sides of a 10" springform pan. Bake crust for 8-10 minutes or until firm and set. Let cool completely.
2. In a large bowl, stir together ice cream , Speculoos Spread, and Heath toffee bits. Spread the ice cream mixture evenly over the cooled cookie crust. Smooth out the top and sprinkle with chopped Speculoos cookies and Heath toffee bits. Freeze until firm, about 6 hours or overnight.
3. Remove cake from freezer and let sit for 5 minutes. Loosen pan sides and run a knife around the inside of pan. Carefully remove cake from pan and place on a serving platter. Cut cake into pieces, using a sharp knife. Serve immediately.

Recipe by: twopeasandthetripod