It's Getting Hot in Here

Speculoos Chocolate Lava Cakes

Warm up with some delicious Speculoos Chocolate Lava Cakes!

Ingredients:

• 6 ounces (170g) high quality semi-sweet chocolate, such as Ghirardelli or Lindt
• 1/2 cup (115g; 1 stick) unsalted butter
• 1/4 cup (31g) all-purpose flour
• 1/2 cup (60g) confectioners' sugar
• 1/8 teaspoon salt
• 2 large eggs
• 2 large egg yolks
• 8 teaspoons (42g) creamy Speculoos cokkie butter (about 2 teaspoons per cake)

optional for serving: ice cream, melted Speculoos cookie butter and/or chocolate syrup for drizzling

Special Equipment

• four 6-ounce ramekins (like these 6 ounce oven-proof custard cups or these 6 ounce ramekins)

Directions:

1. Spray each ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step
2. Preheat oven to 425°F (218°C).
3. Coarsely chop the chocolate. 
4. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. 
5. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
6. Whisk the flour, confectioners' sugar, and salt together in a small bowl. 
7. Whisk the eggs and egg yolks together until combined in another small bowl. 
8. Pour the flour mixture and eggs into the bowl of chocolate. 
9. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
10. Spoon chocolate batter evenly into each prepared ramekin. 
11. Top with Speculoos cookie butter and use a spoon to slightly press it down into the batter. Some may still be exposed..
12. Place ramekins onto a baking sheet and bake for 12-13 minutes until the sides appear solid and firm. The top may still look slightly soft. 
13. Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. 
14. Top with ice cream and melted Speculoos cookie butter and/or chocolate syrup for serving, if desired. Serve immediately.

No Mixer Needed!

Speculoos White Chocolate Oatmeal Cookies

Yummy oatmeal cookies made with Speculoos spread and stuffed with sweet white chocolate. No mixer, no dough chilling, so easy!

Ingredients:

• 3/4 cup (95g) all-purpose flour (spoon & leveled)
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 3/4 cup (150g) packed light or dark brown sugar
• 1 large egg
• 1/2 cup (130g) Speculoos spread (creamy or crunchy)
• 2 teaspoons vanilla extract
• 2 cups (160g) quick oats
• 1 and 1/2 cups (270g) white chocolate chips or chunks

Directions:

1. Preheat oven to 350°F (177°C). 
2. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
3. Toss the flour, baking soda, baking powder and salt together in a large bowl. Set aside.
4. In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg, then the Speculoos until combined. Finally, whisk in the vanilla. 
5. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft and slick. 
6. Fold in the oats and 1 and 1/4 cups white chocolate, reserving the remaining 1/4 cup for later. The cookie dough will be thick and heavy.
7. Roll the dough into balls, about 2-3 Tablespoons of dough each. Highly suggest using a cookie scoop to make it easier. 
8. Place 8 balls of dough onto each cookie sheet.
9. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. 
10. Remove from the oven and lightly press down on each cookie to slightly flatten, since the cookies will not spread all the way in the oven. Press a piece or two of the remaining white chocolate chips/chunks into each cookie. 
11. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week. Baked cookies freeze well - up to three months. Cookie dough balls freeze well too - up to three months. Bake frozen cookie dough balls for an extra minute. No need to thaw them.

Recipe Notes:

• Do not use old-fashioned style whole oats in this cookie recipe. You need quick oats, which are more finely ground (and smaller) whole oats. 

We've Got The Blues!

Speculoos Blueberry Tart

The perfect summer treat for a lovely picnic!

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 people 

Ingredients

• 14 oz sweet shortcrust pastry
• 1 cup fresh blueberries
• 1 cup Speculoos cookies
• 1/4 cup sugar
• 1 egg 
• 1/4 cup cream

For the garnish:

• 2 1/2 cups fresh blueberries
• 1/4 cup blueberry jam

Instructions

Blind bake the shortcrust pastry case:

1. Preheat the oven at 325°F.
2. Roll out the sweet shortcrust pastry to 1/4 inches thickness on a floured surface. 
3. Line a pie tin, prick the base all over with a fork and chill for 20 minutes.
4. Remove the pie crust from the fridge and line the inside of the pie crust with baking paper and baking beans. 
5. Bake for 15 minutes until the pastry edges are slightly colored. 
6. Remove the paper and beans, then bake for 5-6 minutes until the base has also slightly darkened. Set aside.

Prepare the blueberry filling

1. Mix the egg with the sugar and cream. 
2. Place the Speculoos cookies in a blender and mix until they have a breadcrumbs texture. Scatter the Speculoos breadcrumbs in the pastry case. 
3. Place 1 cup blueberries onto the Speculoos and pour the egg mix over the top.
4. Bake for 10-15 minutes or until the egg mix has set. Leave to cool.
5. Garnish with the fresh blueberries
6. Garnish the pie with the remaining blueberries and slightly press them into the custard so that they don't roll away.
7. Heat the blueberry jam and glaze the pie.

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

National Coconut Cream Pie Day!

Coconut Cream Pie

Did you know that May 8th is National Coconut Cream Pie Day?  We did because we always love finding new ways to enjoy Speculoos!

Try out this recipe courtesy of Honest Cooking!

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hour

Serves: 4

This pie does beautifully chilled over night in the fridge. It sets the custard, allows it to relax, and for the flavors to develop.

Ingredients

• 1 cup cashews (soaked for at least 2 hours)
• 1 15 oz can of Coconut milk
• 1 cup Sugar
• Scant tsp Salt
• ¼ cup Bird's Custard Powder (You can sub cornstarch in a pinch)
• 2 tsp Vanilla extract
• 2 tablespoons Coconut Cream
• ¼ cup of Coconut oil (broken into small pieces, not melted)
• 2 cups Unsweetened shredded coconut
• 1 Pack Speculoos cookies 
• 2 Tablespoons melted coconut oil or margarine (to mix with the crumbled cookies)

Instructions

1. Preheat your oven to 375° F
2. In the meantime, take your entire pack of cookies for a spin in your food processor or blender. Combine these with your melted coconut oil or margarine, and press down into a greased 9" pie plate. Pop this in your oven for 10 minutes to set it.
3. Once your cashews are properly soaked, blend them with about ⅓ cup of water in a food processor or blender to form a loose puree, or cream. This will take a bit, you're looking for smoothness. If it's balling up on you, add a few more tablespoons of water.
4. In a large bowl, pour your coconut milk, custard powder (or cornstarch), and whisk. If you're using the Bird's custard powder, you'll notice a delightful shade of pale orange, but just keep whisking until there are no lumps of dry powder.
5. Evenly distribute the coconut oil through the rest of the custard. Add the solid coconut oil, coconut creme, vanilla, and shredded coconut, and whisk.
6. Once that's nicely combined, add in your cashew cream, and resume whisking.
7. Gently pour your custard into your pie crust.
8. Bake for 35-­40 minutes. 
9. When you pull it out, it shouldn't jiggle wildly, only slightly. 
10. Cool on a wire rack

Forget the Oven!

No-Bake Speculoos Granola Bars

You won't even have to turn on the oven for this delicious Speculoos treat!

yield: 10 GRANOLA BARS 

prep time: 10 MINUTES 

cook time: 5 MINUTES 

total time: 15 MINUTES

INGREDIENTS:

• 1/4 cup unsalted butter
• 1/4 cup brown sugar
• 1/4 cup honey
• 1/4 cup Speculoos Spread
• 1 teaspoon vanilla extract
• 2 cups quick oats
• 1 cup crispy rice cereal
• 1/3 cup chopped Speculoos Cookies
• 1/4 cup mini chocolate chips

DIRECTIONS:

1. Cut out an 8 x 8 inch square of parchment paper. 
2. Place the parchment paper in the bottom of an 8 x 8 inch baking pan.
3. In a large sauce pan, add butter, brown sugar, honey and Speculoos Spread. 
4. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. 
5. Once bubbling, cook for 2 minutes while stirring. 
6. Remove from heat and stir in the vanilla extract.
7. Stir in the oats, crispy cereal, and Speculoos Cookies. 
8. Stir until well coated. 
9. Pour into the prepared pan. 
10. Press the mixture evenly into the pan. 
11. Sprinkle the mini chocolate chips over the top and gently press into the granola bars with your hands.
12. Place the bars in the refrigerator and let cool for at least 30 minutes before cutting.

Note: The bars will keep for one week in an air-tight container. You can store them in the refrigerator. Just let them come to room temperature before eating.

Mocha Mocha, Yum Yum!

Mocha Speculoos Cupcakes

Yes, this is for real! Try making these today and share photos on our Facebook page!

Yield: 20-24 cupcakes

Ingredients

Mocha Cupcakes:

• 1 box chocolate cake mix
• 3 Tbsp instant coffee
• 1/4 C. hot water
• 3 eggs
• 1/2 C. oil
• 3/4 C. buttermilk
• 1/2 C. sour cream
• 1 tsp. vanilla extract

Speculoos Buttercream:

• 1/2 C. butter, softened
• 1/2 C. Speculoos
• 1 Tbsp. milk
• 3-4 C. powdered sugar
• Chocolate Covered Espresso Beans

Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. Mix instant coffee and hot water and stir until dissolved. (You can do this in a mug)
4. In a large bowl, combine eggs, oil, buttermilk, sour cream and vanilla extract.
5. Stir in cake mix until smooth.
6. Add coffee-water mixture and stir again.
7. Fill liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.

Buttercream:

1. Beat butter and speculoos until smooth. 
2. Add milk and powdered sugar until you reach your desired consistency. 
3. If it becomes too thick, stream in more milk.
4. Pipe onto cooled cupcakes and top with chocolate covered espresso beans.

Gingerbread + Chocolate = Too Delicious!

Gingerbread Speculoos and Dark Chocolate Cake

Enjoy this delicious and flavorful cake with your family!

Makes 1- 8×8-inch cake

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cardamom
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup granulated sugar
• 2 large eggs
• 3/4 cup unsulfured molasses
• 3/4 cup hot water
• 2 teaspoons pure vanilla extract
• 1 cup Speculoos spread
• 3 ounces dark chocolate, melted

Directions

1. Place a rack in the middle of the oven and preheat oven to 350 degrees F.  
2. Grease an 8×8-inch square baking pan.  
3. Line with parchment paper and grease the parchment paper as well. 
4. Set aside.
5. In a large bowl: whisk together flour, ginger, cinnamon, nutmeg, cloves, cardamom, baking powder, and salt.  
6. In a medium bowl: whisk together melted butter, sugar, eggs, and molasses.  
7. Whisk until smooth and well combined.  
8. Add the hot water and vanilla and carefully stir to incorporate.
9. Add the wet ingredients all at once to the dry ingredients.  
10. Stir with a spatula or wooden spoon to combine.  
11. When no pockets of flour remain, and the batter is entirely smooth and silky, pour into the prepared pan.  Bake for 30 to 35 minutes, or until a skewer inserted in the center of the cake comes out clean.
12. Allow to cool in the pan for 20 minutes before removing to a wire rack to prepare to frost.
13. When cake has cooled, but is still just warm to the touch, gently spread with Speculoos.  
14. Be gentle, as to not tear the cake.  
15. The Speculoos will begin to melt against the warm cake as it is spread.  
16. When entire cake is covered and Speculoos is dripping down the sides of the cake, drizzle generously with the melted dark chocolate.  
17. You can place melted chocolate in a small ziplock bag and cut a tiny piece of the tip off, creating a makeshift pastry bag.
18. Place cake in the fridge to set the Speculoos and dark chocolate for 30 minutes before serving.  

Best of Both Worlds

Speculoos Banana Bread with Speculoos Cookie Streusel 

Banana bread with Speculoos Spread and a sweet Speculoos Cookie streusel topping. Speculoos lovers will love this fun banana bread!

Prep time: 10 MINUTES

Cook time: 60 MINUTES

INGREDIENTS:

• 1 1/2 cups of all-purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 medium very ripe bananas, mashed
• 1/2 cup Speculoos Spread
• 1/4 cup canola oil
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar

For the Speculoos Cookie Streusel:

•  1/2 cup chopped Speculoos cookies (available here)
• 2 tablespoons all-purpose flour
• 1/4 cup brown sugar
• 1/8 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, melted

DIRECTIONS:

1. Preheat oven to 350 degrees F. Grease an 8x4 loaf pan and set aside.
2.  In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt, set aside.
3.  In a large bowl, stir together your mashed bananas, Speculoos Spread, canola oil, egg, vanilla, and sugars.
4.  Add the dry ingredients into your wet ingredients and stir until just combined. Batter will be slightly lumpy, don't over mix.
5.  Spread batter into prepared pan.
6. In a small bowl, combine chopped Speculoos cookies, flour, brown sugar, cinnamon, and melted butter.
7. Stir until combined.
8. Sprinkle the streusel evenly over the batter in the loaf pan.
9.  Bake bread for 55-60 minutes or until toothpick inserted into center comes out clean. If the top starts to brown before the bread is done baking, place aluminum foil loosely over the bread and finish baking.
10.  Let the bread cool in the pan for 10 minutes. Loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack and cool completely before slicing.

Better Brownies By Speculoos

We have a recipe that gives you an even better way to enjoy delicious brownies.  Give it a try today and share your photos with us on Facebook, Pinterest and/or Twitter!

SPECULOOS-FILLED BROWNIE BITES

INGREDIENTS

For the brownies:

• 1 cup butter
• 2 ¼ cup sugar
• 1 ¼ cup cocoa
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon vanilla
• 4 eggs
• 1 ½ cup flour

For the filling:

• ½ cup Speculoos Spread
• 4 tablespoons shortening
• 1/3 cup powdered sugar
• 2 tablespoon milk
• ¼ cup chocolate chips

INSTRUCTIONS

For the brownies:

1. Pre heat oven to 350.
2. Spray two mini muffin tins with non-stick spray and set aside.
3. In a microwave safe bowl, combine butter and sugar.
4. Microwave on high until butter has melted.
5. Stir to combine.
6. Stir in cocoa, salt, baking powder and vanilla.
7. Whisk in the eggs one at a time until smooth.
8. Spoon brownie batter by tablespoon into each mini muffin tin cavity.
9. Bake for 13-15 minutes or until tops are set.
10. Prepare filling while brownies cool.

For the filling:

1. Combine Speculoos spread and shortening beating until completely smooth.
2. Carefully mix in powdered sugar and milk until filling is creamy.
3. When brownies have cooled slightly, make an indentation into each cup with the tip of a wooden spoon. Then pour filling into a zip top baggie and snip the corner.
4. Pipe filling into each brownie cup.
5. Melt chocolate chips and drizzle over brownie cups.

Yummy-Oatmeal & Speculoos!

Oatmeal Speculoos Cookies

Try these delicious cookies and your kids will be screaming your praises for weeks!

Prep
30 minutes

Cook
10 minutes

Ready In
40 minutes

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup Speculoos spread
• 1/2 cup white sugar
• 1/2 cup packed light brown sugar
•  1 egg
• 1 teaspoon vanilla extract
• 1 cup quick cooking oats
• 3 tablespoons butter, softened
• 1 cup confectioners' sugar
• 1/2 cup smooth Speculoos spread
• 2 1/2 tablespoons heavy whipping cream

Directions

1. In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup Speculoos spread, white sugar, brown sugar, and vanilla. Add egg and beat well.
2. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
3. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
4. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth Speculoos spread, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Hey There! Speculoos Haystacks

Speculoos Haystacks

We have THE delicious fall treat that you can carry with you on that autumn hay ride: Speculoos Haystacks!

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.

Speculoos-Chocolate Cookie Ice Cream Cake

Speculoos + Chocolate + Cookie + Ice Cream + Cake = A Recipe for Success!

While there are still a few warm days left, try this Speculoos-Chocolate Cookie Ice Cream Cake to keep you cool!

Yield: 16 Servings

Ingredients

• 1 (9 oz.) package chocolate wafer cookies
• 3/4 cup Speculoos spread
• 1 pint each vanilla chocolate chip ice cream 
• 1 pint chocolate ice cream 
• 1 pint vanilla fudge ice cream
• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 1 ounce semisweet chocolate, grated (optional)

Preparation

Line a 9-inch square baking dish with two 24-inch sheets of plastic wrap, allowing excess to hang over sides. Arrange 9 cookies in pan and 3 cookies standing up along each side.

Warm Speculoos spread in microwave for 30 seconds; drizzle 1/4 cup on cookies in pan. Spoon chocolate-chip ice cream on top and cover with 8 cookies. Repeat layering twice with 1/4 cup Speculoos spread, a pint of ice cream and more cookies. Cover with overhanging plastic wrap and press down to compress layers. Cover with second sheet of plastic and freeze for at least 3 hours and up to 1 week.

To unmold, dip pan into warm water, unwrap cake and invert a platter on top. Flip cake over and remove pan and wrap. Return cake to freezer.

Whip cream and confectioners' sugar until stiff. Spread on cake and sprinkle with chocolate, if desired.

O-H My! Buckeye Pie!

Buckeye Pie

You don't have to be an Ohio State Buckeye fan to enjoy this delicious #Speculoos pie! Who needs peanut butter, when there's Speculoos?!

Try this recipe out today!

Yield: 12 Servings

Ingredients

• 1 cup crushed chocolate
• graham crackers (about 10 crackers)
• 2 tablespoons packed dark brown
• sugar
• 4 tablespoons unsalted butter, melted
• 1 cup creamy Speculoos spread
• 6 ounces cream cheese, softened
• 3/4 cup confectioners' sugar
• 1/4 cup milk
• 2 teaspoons vanilla extract
• 1/2 cup heavy cream
• 4 ounces semisweet chocolate, chopped
• 1/3 cup heavy cream
• 2 tablespoons unsalted butter

Preparation

1. Make crust: Preheat oven to 350°F. Line a 9-inch square pan with foil, leaving a 1-inch overhang; mist bottom with nonstick cooking spray. Mix crumbs with sugar and butter and press into bottom of pan. Bake until crust is set, 10 minutes. Cool on a wire rack.
2. Make filling: Beat all ingredients except cream with an electric mixer on high speed until smooth, 2 minutes. In a separate bowl, beat cream until stiff peaks form, 2 minutes. Fold whipped cream into Speculoos mixture; pour into pie shell, smoothing top. Cover, pressing plastic wrap directly onto surface of pie. Freeze for at least 5 hours, preferably overnight. Remove pie and place in refrigerator for at least 2 hours.
3. Make glaze: Place chocolate in a bowl. Bring cream and butter to a boil and pour over chocolate. Stir until combined and chocolate is melted. Let cool to room temperature. Remove plastic from pie; spread glaze evenly over top. Chill pie, uncovered, until glaze is set. Keep pie in refrigerator or cooler until ready to eat.

Enjoy, yumm-I-O!

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:

Ingredients

• 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!

Directions

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.

A Twist on Twix

Speculoos Caramel Chocolate Bars

Ingredients

To make the cookie crust:

1/2 cup margarine, softened

1/4 cup sugar

1 1/2 cups all-purpose flour

1 pinch salt

Directions

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!

Happy Pi Day!

How about some Speculoos Ice Cream to go with some pie?

YIELD: ABOUT 4 CUPS

SPECULOOS ICE CREAM

PREP: 5 MINS COOK: 30 MINS TOTAL: 35 MINS

INGREDIENTS:
• 1 cup Speculoos spread
• ½ cup granulated sugar
• pinch of kosher salt
• 2 tsp. vanilla extract
• 2 cups half and half
• 1 cup heavy cream

DIRECTIONS:

1. Cream together Speculoos spread and sugar on medium speed until combined (using an electric mixer or by hand)
2. Stir in salt and vanilla extract 
3. Gradually add in half and half and heavy cream (low speed) until the mixture is combined and smooth
4. Pour mixture into an ice cream maker and process until thick
5. Transfer ice cream to a freezer-safe container
6. Cover and freeze until ready to serve

Combine with pie for a delicious Pi Day treat!