Monday, December 21, 2015


Photo and Recipe By: grumpys honeybunch



2 cups sugar
1/4 teaspoon cream of tarter
2/3 cup milk
3/4 cup Speculoos cookie butter
1/2 cup unsalted butter
1 teaspoon vanilla

Combine sugar, cream of tarter and milk. Boil until soft ball is formed when placed in cold water or 234 degrees on candy thermometer.
Remove from heat and cool to lukewarm. Add butter, Speculoos cookie butter, and vanilla. Stir to combine and pour into 8×8 pan that has been lined with foil.
Let fudge cool about 5 more minutes, then cut and store.

Yield: 24 pieces

Cook time: 00 hrs. 15 mins.

Total time: 15 mins.

Tuesday, September 22, 2015

Photo and Recipe By: sugar and soul


1½ cups Speculoos Cookie Butter (Crunchy)
1 cup Crushed Graham Cracker (I crushed mine with a rolling pin)
1 cup Confectioner's Sugar
8-10 oz. Dark Melting Wafers

  1. Combine speculoos cookie butter, graham crackers, and confectioners' sugar and mix until combined, you can add a little more cookie butter if needed.
  2. If balls are soft, you can chill them for about 10 minutes to make them easier to dip.
  3. Melt Dark chocolate wafers in a microwave safe bowl on 30 second intervals, stirring in between, until completely melted.
  4. Roll into 1 inch balls and dip in chocolate, place on wax paper until chocolate hardens. (about 10 minutes)
  5. Drizzle with any remaining chocolate.

Wednesday, August 26, 2015

No-Bake Cookie Butter Cashew Cheesecakes

Photo and Recipe By: The Friendly Fig

No-Bake Cookie Butter Cashew Cheesecakes

The Recipe

  • 1 cup pitted dates, soaked for 10 minutes
  • 1/2 cup raw almonds
  • 1/2 cup walnuts
  • 4 Cookie Butter Balls [optional]
  • 1 1/2 cup cashews (soaked for 3-5 hours)
  • Juice from 1 whole lemon
  • 1/3 cup melted coconut oil
  • 1/4 cup Speculoos Spread
  • 1/3 cup agave


  • Line cupcake tin with paper cupcake liners
  • In a food processor, add dates, almonds, walnut, and cookie butter balls
  • Once mixed well, separate batter into 12 balls and press into the bottoms of your liners – freeze for 15 minutes
  • While crust is freezing, add cashews, lemon juice, coconut oil, cookie butter, and agave to food processor – mix until well combined and smooth
  • Take pan out of freezer, add to each cup
  • Extra cookie butter on hand? Melt in the microwave and swirl onto the tops
  • Stick in freezer and allow to set for at least an hour
  • Serve chilled, and store in freezer!

Tuesday, August 25, 2015

Cookie Butter Butterscotch Fudge

Photo and Recipe By: wine and glue

Cookie Butter Butterscotch Fudge

• 11 oz butterscotch chips
• 1/2 cup Thierry’s Recipe Speculoos Cookie Butter
• 1 14 oz can sweetened condensed milk
• 1 tsp vanilla

1. Line an 8 x 8 square pan with tin foil (enough so it hangs out over the edge), and spray it with cooking spray.
2. Combine the butterscotch chips, cookie butter, and sweetened condensed milk in a small saucepan over medium low heat.
3. Stir until it is melted and combined (Note: There might be a few small chunks of butterscotch here and there).
4. Add vanilla and stir until combine.
Pour into pan and refrigerate for four hours.

Monday, August 10, 2015


Photo and Recipe By: ohladycakes


1 1/4 cup spelt flour
1/2 cup cacao powder
3/4 tsp fine sea salt
1/4 tsp baking soda
2 tbsp flax meal
1/4 cup filtered water
6 tbsp non-hyrdogenated shortening
1/2 cup chocolate chips
1 1/4 cup cane sugar
1 tsp pure vanilla extract
1/2 cup almond milk
2-4 tbsp speculoos spread, melted

Preheat oven to 350°F. Line a 9? round (or square) baking pan with parchment paper; set aside. In a large mixing bowl, whisk together the flour, cacao powder, salt and baking soda; set aside. In a small bowl, stir together the flax meal and water; put in freezer to set. In a double boiler over medium heat, stir together the shortening, chocolate chips, sugar and vanilla extract. Don't worry about really stirring it until the shortening and chocolate start to melt. Once they do, stir just until the mixture is combined. Remove from heat and stir in the almond milk.

Create a well in the center of the flour mixture and pour in the flax mixture and chocolate mixture; stir with a wooden spoon until combined, then whisk until smooth. Pour the batter into the prepared baking pan and level with the back of a spoon. Drizzle melted speculoos over batter then swirl using the end of a knife (or your finger). Wrap pan on the countertop a few times until the batter is level. Bake at 350°F for 24-26 minutes. Allow to cool in pan. Store in an air tight container for up to five days.

Wednesday, July 22, 2015

Photo and Recipe By: beyondfrosting

Speculoos Cookie Butter Marshmallow Pie 
A no-bake pie with a white chocolate, Speculoos Cookie Butter and marshmallow filling.
For the crust
  • 2¼ C Graham cracker crumbs
  • 6 tbsp Unsalted butter- melted
For the filling
  • 4 oz White chocolate
  • 2 oz Heavy cream
  • 1 pk (8oz) Cream cheese
  • 1 Jar (14oz) Thierry's Recipe Cookie Butter
  • 1 tsp Pure vanilla extract
  • 2 tbsp Heavy whipping cream
  • 1 Jar (7oz) Marshmallow fluff
  • 1 pk (8oz) Cool Whip (thawed)
For the chocolate shavings
  • 6 oz White chocolate Candiquik
  1. If using whole graham crackers, use a food processor to grind into a fine crumb.
  2. Melt butter in a microwave-safe bowl and pour melted butter over graham crackers. Stir to combine until all crumbs are moistened.
  3. Press into a 9” pie pan using a spoon or measuring cup to compress crust. Set aside.
For the filling
  1. Combine white chocolate and heavy cream in a microwave-safe bowl. Microwave on high for 45-60 seconds until melted. Vigorously stir until all the chocolate is melted. Allow to cool for about 10 minutes or so, pop it in the fridge if needed.
  2. Using the paddle attachment of your Kitchen Aid mixer, whip cream cheese on medium speed until light and fluffy for 2-3 minutes. Add Thierry's Recipe Cookie Butter and continue to beat until well mixed.
  3. Add melted white chocolate and mix until combined, scraping down the side of the bowl if necessary.
  4. Add the vanilla extract and heavy whipping cream, increase mixing speed to medium-high and whip for 2-3 minutes to add air into the batter.
  5. Empty container of marshmallow fluff into batter and mix thoroughly.
  6. Once all ingredients are mixed together, add Cool Whip and beat into batter. Scrape the bottom of the bowl with a spatula and mix together.
  7. Chill in the refrigerator for at least two hours. Serve chilled.
  8. While pie is chilling, prepare chocolate shavings. Melt Candiquik in the microwave for 45-60 seconds. Stir until smooth. Spread an even, thin layer on parchment paper or a baking mat. Allow to set completely. This can be refrigerated as well. Once firm, fold in the edges of the parchment paper to start breaking it into pieces. Sprinkle on top of the pie.
To help cut your pie, run the knife under hot water and dry it before cutting into the pie.

Thursday, July 16, 2015

Speculoos Cookie Butter Cinnamon Chip Granola

Photo and Recipe By: The Messy Baker

Speculoos Cookie Butter Cinnamon Chip Granola

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 2 Pounds

  •      Dry Ingredients
  •      2 cups old-fashioned oats
  •      1 cup pecans, roughly chopped
  •      1/2 teaspoon cinnamon
  •      1/4 teaspoon kosher salt
  •      Wet Ingredients
  •      1/3 cup pure maple syrup
  •      2 tablespoons coconut oil
  •      2 tablespoons brown sugar
  •      1/2 cup Speculoss cookie butter
  •      1/4 cup cinnamon chips

1.      Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
2.      In a large bowl, add oats, pecans, cinnamon, and salt; stir to combine.
3.      Heat the maple syrup, oil, and brown sugar over medium-low heat until the brown sugar dissolves, about 3 minutes.
4.      Take the mixture off the heat and whisk in the cookie butter until melted and semi-smooth.
5.      Pour the speculoos cookie butter mixture over the oat mixture. Fold until the oat mixture is evenly coated.
6.      Transfer the mixture to your prepared baking sheet. Bake for 25-30 minutes, stirring every 10 minutes, or until the mixture is golden brown.
7.      Remove from the oven and place the pan on a wire rack. Cool the mixture completely. Stir in the cinnamon chips.
8.   Transfer the mixture to an airtight container. Store for up to 2 weeks.

Thursday, March 5, 2015

Gingerbread Speculoos Rugelach

  • 1 pkg refrigerated pie crusts
  • ½ cup Speculoos spread
  • 1 cup sugar
  • 2 Tbsp cinnamon
  • 2 tsp ginger (or more to taste)
  • ½ cup (or so) chopped pecans
  • Egg wash (just one egg beaten with a fork)
  • Coarse sugar (optional)
  1. Preheat oven to 350 degrees F. Line 2 pans with silicone liners, parchment paper, or use an Heirloom cookie sheet. Set aside.
  2. In a small bowl, combine the sugar, cinnamon and ginger with a little spoon until combined. Add more cinnamon, ginger, pumpkin pie spice, a pinch of nutmeg -- whatever -- to suit your taste.
  3. On a clean, flat work surface, roll out the pie crusts. Spread each surface generously with the Speculoos spread. Sprinkle evenly with the chopped nuts and then copiously pour the cinnamon sugar mixture evenly over the nuts.
  4. Using a sharp paring knife, cut each pie crust like a pizza; you should get about 16 triangle-sized pieces out of each pie crust. Starting with the larger end, roll the pie crusts up crescent-roll style, trying to enclose the nuts if you can.
  5. Place the cookies on the baking sheet, about ½" apart. Brush lightly with the egg wash; sprinkle with the coarse sugar if you'd like. Bake for approx. 10-12 minutes or until golden brown. Remove from oven and serve!

Chocolate Speculoos Butter Cups

Photo and Recipe by: Andtheycookhappilyeverafter

Yield: about 20-24 cups
  • 3 tablespoons unsalted butter
  • 1/2 cup Speculoos spread
  • 1/4 cup powdered sugar
  • 8oz. milk (or dark) chocolate
  • *colored sprinkles
1) On a large baking sheet, place 20-24 mini sized paper baking cups.
2) In a medium saucepan, melt the butter and Speculoos spread over low heat until fully combined. Remove from heat and gently fold in the confectioner sugar a little at a time until a dough-like ball forms. Set aside and let cool for about 10-15 minutes, until it's no longer hot to touch.
3) In the meantime, melt your chocolate in a microwave or double boiler.
4) Place about 1/2 teaspoon of melted chocolate in the bottom of the paper baking cups. Then, take another 1/2 teaspoon of the Speculoos spread dough, roll it between your palms and then flatten the ball a bit to make an oval disk. Place the disk on top of the chocolate, and then cover the Speculoos spread disk with another 1/2 teaspoon of melted chocolate. Feel free to use more of the Speculoos spread dough for the center, depending on how thick you would like it to be. Whatever you decide to put in the center will ultimately determine how many you end up with.
5) Let sit at room temperature until chocolate hardens, or chill in the refrigerator to speed up the hardening time.

Tuesday, February 3, 2015

Speculoos Buckeye Cake

Photo and Recipe by: Iambaker

  • 1 1/2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 tablespoons unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 cup buttermilk
  • 3 eggs
  • 2 teaspoons vanilla extract
  • Filling
  • 1 cup butter, softened
  • 1/2 cup Creamy Speculoos Spread
  • 4 cups powered sugar, divided
  • 1/4 cup heavy cream (or milk)
  • 2 teaspoons vanilla extract
  • Glaze
  • 14-ounces sweetened condensed milk
  • 1 cup dark chocolate
  • 3 tablespoons Creamy Speculoos Spread
  • 1 teaspoon vanilla extract
  1. Heat oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray.
  2. Whisk together flour, cocoa powder, baking powder, baking soda and salt in medium bowl. Set aside.
  3. In a large bowl using a handheld miser or stand mixer with paddle attachment, cream together the butter and sugar until light and fluffy and lighter in color.
  4. Slowly add buttermilk, eggs, and vanilla.
  5. Add the dry ingredients 1/2 cup at a time to the wet ingredients in your mixer bowl until incorporated, about 2 minutes.
  6. Divide batter between prepared cake pans.
  7. Bake for 30-35 minutes or until a toothpick inserted into cake comes out clean.
  8. Cool cakes for 10 minutes, then remove to a wire rack to cool completely.
  9. Filling
  10. In a large bowl using a handheld mixer or a stand mixer with a paddle attachment, cream butter and Speculoos Spread until smooth and fluffy (about 4 minutes).
  11. Slowly add 2 cups of powdered sugar.
  12. Pour in heavy cream (or milk) and add vanilla.
  13. Gradually incorporate the final 2 cups of the powdered sugar.
  14. mix on low speed until all the ingredients are smooth and mixed well.
  15. Glaze
  16. In a saucepan over medium heat combine the condensed milk, chocolate chips and Speculoos Spread.
  17. Stir constantly until the chocolate chips are melted and the mixture is smooth. Do not allow to come to a boil.
  18. Remove from heat and stir in vanilla.
  19. Let set for a few minutes while you assemble the cake.
  20. If the mixture gets too cool you can heat it up again just before pouring over the cake.
  21. Assembling the Cake
  22. Level cake rounds and place bottom layer on a cake stand or large plate.
  23. Spread filing (it will be a thick layer).
  24. Top with second cake round.
  25. Pour glaze over the top of the cake, letting it run down over the sides.

Speculoos Toffee Pretzel Rods

photo and recipe by:crazyforcrust


  • 1 cup white chocolate chips
  • 1/4 cup Speculoos spread
  • 1 1/2 - 2 cups toffee bits
  • 15-17 large Pretzel Rods


  1. Line a cookie sheet with wax paper.
  2. Place white chocolate chips and Speculoos in a medium sized bowl. Heat on 50% power in 30 second increments, stirring well between each, until melted and smooth (about 2 minutes).
  3. Place toffee bits on a plate or in a shallow dish.
  4. Dip each pretzel rod in the Speculoos chocolate coating about halfway down the rod. Tap off the excess and roll in the toffee bits. Place on prepared cookie sheet and chill until set.
  5. Store in an airtight container for up to 4 days.

Friday, January 9, 2015

Speculoos Hot Chocolate

A super yummy hot chocolate recipe that's perfect for a cozy day in! ♥

Number of Servings: 1

Recipe By: Sparkpeople


    -1 cup of milk
    - 1/8 cup Hot Chocolate mix
    - 1/8 cup Speculoos Spread
    - Couple drops of vanilla extract
    - Dash of nutmeg
    - Dash of cinnamon


- Warm milk
- Add the remaining ingredients and mix until all dissolved
- Serve it with whipped cream (not included in calories count)

Serving Size: makes 1 1-cup serving