Hayyyyy There!

Speculoos Haystacks

Hay, Hay, Hay enjoy this delicious treat!

Ingredients

• 1 cup butterscotch chips
• 1/2 cup Speculoos spread
•  1/2 cup salted peanuts
• 2 cups chow mein noodles

Directions

1. Melt butterscotch chips and Speculoos spread on top of a double boiler, or in a microwave. Blend together.
2. Stir peanuts and noodles gently into the melted Speculoos mixture.
3. Drop dough by forkfuls onto waxed paper. Cool until set.

It's Still Pumpkin Season, Right?

Speculoos Pumpkin Pie Smoothie

Could it get any better than combining Speculoos and pumpkin?

Ingredients

• 1/2 cup skim milk
• 1/4 cup pumpkin puree
• 1/4 cup plain non fat Greek yogurt
• 1 T. Speculoos spread
• 1 1/2 frozen bananas
• 1/2 t. cinnamon
• 1/8 t. nutmeg
• Pinch of ground cloves

Instructions

1. Combine all of the ingredients in a blender.
2. Blend until smooth.
3. Pour into one large glass or two smaller ones and serve immediately.
4. Top with whipped cream if desired.

One Slice Ain't Enough!

Speculoos Cheesecake with Malt Pretzel Crust

Yield: Makes one 9" cake

Ingredients

• 1 cup cream cheese
• 2/3 cup ricotta (full fat from a deli)
• 2 eggs
• 1 egg  yolk
•  1/2 cup caster sugar
• 1/8 cup custard powder
• 1/2 sour cream
• 3/4 cup Speculoos cookie butter  

Base Ingredients

• 3/4 cup salted pretzel, crushed well
• 1/8 cup malted milk
• 1/4 cup butter melted 

Directions

1. Preheat oven to 325 degrees (Fahrenheit)
2. Line the base of a 9" spring form tin
3. Combine in large bowl the base ingredients. Mix well with a wooden spoon. 
4. Using a metal spoon push into the base of the prepared tin until evenly formed crust is made
5. Place in the fridge until needed
6. In food processor, combine the cream cheese and ricotta. Scrape the food processor down. Blend on high until combined
7. Add eggs, sugar, custard power, sour cream and cookie butter; blend until well combined and smooth mix is formed. You may need to scrape it down
8. Pour in to the pretzel base prepared earlier. Give it a gentle tap on the counter to get rid of air bubbles
9. Bake for about 1 hour until light brown on the top and set (about 2 inches of the edge should be set when it is ready)
10. Leaven in oven, with the door slightly open to cool. Chill over night before removing from pan
11. To remove from pan, run a hot sharp knife around the outside of tin before releasing the spring form tin