Friday, December 1, 2017

Rise & Shine: It's Pancake Time

Raspberry Pancakes with Speculoos Cookie Butter Maple Syrup

You'll hop out of bed to enjoy this delicious treat!

Prep time
10 mins

Cook time
15 mins

Total time
25 mins

Serves: 7-8 medium sized pancakes


  • ¾ cup all-purpose flour
  • 1 1.2 oz bag of freeze dried raspberries, (you won't be using it all)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 large egg, lightly beaten
  • 1 cup buttermilk
  • 3 tablespoons unsalted butter, melted
  • Fresh raspberries to garnish
  • 3 tbsp Speculoos cookie butter
  • ½ cup maple syrup


  1. Using a blender, food processor or coffee grinder, pulverize the entire bag of freeze dried raspberries until it resembles flour.
  2. In a large bowl whisk together the flour, ¼ cup of the raspberry dust, baking powder, baking soda, salt, and sugar. 
  3. In a separate bowl whisk together the egg, buttermilk, and melted butter. 
  4. Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once, and stir just until combined. The batter should have some small lumps, so don't overmix.
  5. Heat a frying pan or griddle over medium-high heat and lightly brush the pan with melted butter or oil.
  6. Using a small ladle or scoop, pour about ¼ cup of pancake batter onto the hot pan, spacing the pancakes a few inches apart. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).
  7. Repeat with remaining batter, brushing the pan with melted butter or oil between batches.
  8. To make the Speculoos cookie butter maple syrup, whisk together the Speculoos and maple syrup.
  9. Serve immediately with butter, Speculoos cookie butter maple syrup, and fresh raspberries.

Thursday, November 30, 2017

It's Getting Hot in Here

Speculoos Chocolate Lava Cakes

Warm up with some delicious Speculoos Chocolate Lava Cakes!


  • 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)


  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.

Wednesday, November 29, 2017

Put the Mmmm in Mmmuah!

Speculoos Kiss Cookies

It's mistletoe season, but you don't need mistletoe for these kisses!


  • 1 cup white sugar
  • 1 cup creamy Speculoos cookie butter
  •  1 egg
  • 18 milk chocolate candy kisses, unwrapped


  1. Preheat oven to 350 degrees F.
  2. Combine sugar, creamy Speculoos cookie butter, and egg.
  3. Shape into 1 inch balls and place on ungreased cookie sheet. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle.
  4. Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.

Saturday, October 28, 2017

Hayyyyy There!

Speculoos Haystacks

Hay, Hay, Hay enjoy this delicious treat!


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


  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?


  • 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


  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.

What's Poppin'?

Speculoos Twix Popcorn

This delicious treat will get the conversation poppin'!

Yield: 6-8


  • 8 cups popped popcorn
  • 2 cups white melting candy discs (like Wiltons)
  • 3 Tbsp. Speculoos spread
  • 1 cup chopped Twix bars
  • optional: 1/4 cup semi-sweet chocolate chips


  1. Place the popcorn in a large bowl, be sure to remove all the unpopped kernels as you do.
  2. Melt the white melting candy according to the directions on the package.
  3. Whisk the Speculoos into the melted white candy until smooth. Pour the candy coating over the popcorn.
  4. Add the chopped Twix before stirring. Gently stir with a large rubber spatula to coat the popcorn and candy bars completely.
  5. Spread popcorn on a large piece of parchment, foil, or a silicone liner to let candy coating cool and harden (approximately 20 minutes). Serve immediately or store in an airtight container for up to 1 week.
  6. optional: melt semi-sweet chocolate chips or melting candy (for speedier hardening) and drizzle over the popcorn.

Spooky Speculoos!

Speculoos Spread Spider Cookies

Prep Time 60 min
Total Time 60 min

Servings 36


Cookie Mix

  • 1 cup creamy Speculoos cookie butter
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 1 cup butter or 1 cup margarine, softened
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 1⁄2 cups flour


  • 36 chewy caramels in milk chocolate
  • Black or red string licorice
  • 1/3 cup (72) M&M's™ minis chocolate candies
  • black decorating gel (from 0.68-oz tube)


  1. Heat oven to 375°F. In medium bowl, stir cookie mix until dough forms.
  2. Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
  3. Bake 8 to 10 minutes or until light golden brown. Immediately press 1 chewy caramel in center of each cookie. 
  4. Cool 2 minutes; remove from cookie sheets to cooling racks.
  5. Cut licorice into 8 (2-inch) pieces for each spider. Attach legs by sticking into chewy caramel. 
  6. Use M&M's for eyes and black gel to make pupils in eyes.

Sunday, September 17, 2017

Put Some Spec on It!


Speculoos is a delicious addition to a lot of your favorite desserts, treats, and snacks.

Speculoos for breakfast!

Speculoos for snack time!

Speculoos for dessert!

Order your jar today from Mati Foods, the best Speculoos spread out there!

Saturday, September 9, 2017

Shots! Shots! Shots! Shots! Everybodyyy!

Speculoos Tiramisu Shooters

Makes 1 pyrex dish (roughly 20cm x 30cm) or 4 glasses


  • 2 eggs, separated
  • 1/4 cup fine dark brown sugar
  • 2 cups mascarpone
  • 1 1/2 cups of strong, sweetened black coffee
  • 1 1/2 cups speculoos spread
  • 1 1/4 cups whipping cream, whipped
  • Seeds of 1 vanilla pod, or 2 tsps vanilla essence
  • 4 tbsps sugar
  • 2 pinches of salt
  • Cocoa powder for dusting
  • Coffee beans for decorating


1. Whisk the sugar with the egg yolks until the color goes lighter. Add the mascarpone and mix.

2. In a separate bowl, whisk the egg whites with 2 good pinches of salt until the mixture forms good peaks. Gently fold under the mascarpone mixture. 

3. Add speculoos spread and half the coffee. Mix until the coffee is all absorbed and you get a thick paste. Add more coffee as desired. The trick is to end up with a paste that's not too thick and not too thin. 

4. In another bowl, whip the whipping cream together with the vanilla and 4 tbsps of sugar.

5. Start by filling your glasses with a layer of Speculoos paste, followed by the mascarpone mixture, followed by another layer of speculoos biscuit paste, followed by the whipped cream mixture. At this point I inserted a thin wooden stick on the side of the glass and gently lifted it up and down between the biscuit paste layers as I turned the glass. This gives the swirling effect you see in the images above.

6. Sift a good, thick layer of cocoa powder over the verrines and decorate with coffee beans. 

Monday, July 31, 2017

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!


  • 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


  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. 

Friday, July 28, 2017

Cool, Creamy, and Crunchy


Prep Time: 6 hours 
Cook Time: 5 mins 
Total Time: 6 hours 5 minutes 
Yield: 8-10 servings


  • 1 cup Speculoos Spread
  • 3 cups Rice Krispies cereal
  • ½ gallon vanilla ice cream


  1. Place 4 4-inch mini springform pans, as well as a very large mixing bowl in the freezer to chill.
  2. In a large saucepan over low heat, combine the Speculoos and Rice Krispies cereal. Mix well until the Rice Krispies are completely coated with the Speculoos. Remove from heat.
  3. Line a sheet pan or tray with parchment or wax paper. 
  4. Pour the Speculoos-Rice Krispies mixture onto the lined cookie sheet and spread evenly. 
  5. Place the cookie sheet in the freezer to chill.
  6. While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.
  7. After about 30-45 minutes (you want the Speculoos coating to be cooled and firm but not frozen at this point) – break the coated cereal into bite sized pieces. 
  8. Place back into the freezer, if necessary until the ice cream is softened.
  9. Once your ice cream is softened (it should be just softened enough to stir in the coated cereal but not so melted that it is runny), remove the large mixing bowl and the springform pans from the freezer.
  10. Reserve 1-1/2 cups of the Speculoos-Rice Krispie mixture (this will be used as the topping on the min cakes).
  11. Quickly combine the ice cream and remaining coated cereal in the chilled mixing bowl, then pour the mixture into the chilled springform pan, packing it firmly so that there are no air pockets. 
  12. Top the cake with the reserved Speculoos-Rice Krispie mixture.
  13. Cover with plastic wrap and place the springform pans back into the freezer for at least 4-6 hours or overnight until completely frozen.
  14. Remove the cake from the freezer about 5 to 10 minutes before serving and place in the refrigerator to soften a bit.
  15. When ready to serve, place the cakes on individual dessert plates and remove the sides of the springform pans. Serve immediately.

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 


  • 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


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


  • 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 


  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

Tuesday, July 11, 2017

Get Things Crackin' with this Pie!

Crack Pie with Speculoos


Oat cookie for crust

  • 2/3 cup plus 1 tablespoon all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) softened butter
  • 1/3 cup light brown sugar
  • 3 tablespoons sugar
  • 1 egg
  • 1 cup rolled oats


  • Crumbled oat cookie
  • 1/4 cup butter (1/2 stick), plus a possible 2 extra tablespoons
  • 1 1/2 tablespoons brown sugar
  • 1/8 teaspoon salt


  • 1 1/2 cups sugar
  • 3/4 cup plus 3 tablespoons light brown sugar
  • 1/4 teaspoon salt
  • 1/3 cup Nonfat Dry Milk
  • 2 tablespoons softened butter
  • 1 cup Speculoos Cookie Butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • 8 egg yolks
  • Powdered sugar, for garnish


For the oat cookie for crust

  1. Preheat the oven to 375°. 
  2. In a medium bowl, sift together the all purpose flour, baking powder, baking soda and salt.
  3. In another large bowl, beat together the butter, brown sugar, and sugar until light and fluffy. 
  4. On low speed, add the egg until fully incorporated, scraping down the sides with a spatula as needed.
  5. With the mixer running on low, add in the flour mixture, a little at a time, until well combined. Stir in the oats until fully incorporated.
  6. Spread the cookie batter onto a parchment-lined baking sheet (or use a silicone mat on your baking sheet) and bake until the cookie is golden brown, about 20 minutes. 
  7. Remove from the oven and let cool to the touch. 
  8. Crumble the cooled cookie to use in the crust.

For the crust

  1. Combine the crumbled cookie, 1/2 cup butter, brown sugar, and salt in a food processor and pulse until evenly combined. When a little bit of the mixture is clumped between your fingers, it should hold together. If it doesn’t, add another 2 tablespoons of butter.
  2. Divide the crust between two 9-inch or 10-inch pie tins. Starting with the sides, press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. 
  3. Set the prepared crusts aside while you prepare the filling.

For the filling

  1. Preheat the oven to 350°. 
  2. In a large mixing bowl, combine together the sugar, light brown sugar, dry milk and salt. 
  3. On low speed, add in the Speculoos, butter, cream, and vanilla. Once fully incorporated, add the egg yolks and combine on low speed. Use a spatula to scrape down the sides of the bowl and ensure mixture is evenly combined.
  4. Divide the mixture between the two pie crusts and bake for 15 minutes. 
  5. Reduce the temperature to 325° and bake for another 20-25 minutes, until the center is golden brown and a bit jiggly.
  6. Remove from the oven keeping the Crack Pie in their pie pans, completely cool on a baking rack and then transfer to the refrigerator until well-chilled. 
  7. Once they are well-chilled, you can remove from pie pans. C
  8. When ready to serve, sprinkle with powdered sugar. 

*Stores well in the refrigerator for several days.

Tuesday, June 27, 2017

Go Bananas for Speculoos

Speculoos Banana Bread

For The Bread

  • 1 ½ cups of all-purpose flour
  • ½ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 medium very ripe bananas, mashed
  • ½ cup of your Speculoos cookie butter
  • ¼ cup canola oil
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ cup granulated sugar
  • ¼ cup light brown sugar

For The Optional Streusel

  • ¼ cup all-purpose flour
  • ¼ cup sugar
  • 2 Tablespoons butter, slightly softened and cut into pieces

Make The Bread

  1. Preheat oven to 350° F (180° C). 
  2. Line an 8x4 loaf pan with parchment paper, leaving an overhang on both sides to act as "handles". Grease parchment paper and set aside. 
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  4. In a large bowl, stir together your mashed bananas, speculoos spread, canola oil, egg, vanilla, and sugars.
  5. Add the dry ingredients into your wet ingredients and stir until just combined. Don't overmix! Batter will be slightly lumpy. 
  6. Spread batter into prepared pan.

Make The Streusel

  1. In a small bowl, combine all streusel ingredients. Using a fork, cut the butter evenly into the dry ingredients. 
  2. Sprinkle the streusel topping over the unbaked loaf.
  3. Bake bread for 55 to 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.
  4. Let the bread cool in the pan for 10 minutes. 
  5. Loosen the edges of the pan with a knife and using the parchment "handles" life the bread and remove from the loaf pan. 
  6. Transfer bread to a cooling rack and cool completely before slicing.

Blondies Have More Fun

Caramel and White Chocolate Chip Speculoos Butter Blondies 

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Yield: 12 - 16 Blondies


  • 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
  • 1 cup brown sugar
  • 1 large egg
  • 1/2 cup Speculoos cookie butter
  • 1 teaspoon vanilla extract
  • Pinch kosher salt
  • 1 1/4 cup all-purpose flour
  • 1/3 cup store-bought soft chewy caramels, chopped
  • 1/3 cup white chocolate chips


  1. Preheat oven to 350°F. 
  2. Butter the bottom and sides of an 8×8 baking pan. 
  3. In a stand mixer fitted with the paddle attachment or in a medium mixing bowl with an electric mixer, beat the melted butter and brown sugar until smooth. 
  4. Beat in egg, cookie butter, and vanilla extract until fully incorporated. 
  5. On low speed, stir in salt and flour, then the caramels and white chocolate chips.
  6. Pour into buttered baking pan and bake for approximately 35-40 minutes, until golden brown on top and set in the middle.
  7. Let cool in pan on a cooling rack, then cut and serve warm.

Tuesday, June 20, 2017

You'll Want a Bite of This Bark

Speculoos & Caramel Chocolate Cookie Candy Bark

Serves 10


  • 18 oz dark chocolate, divided
  • 8 oz white chocolate or almond bark
  • 2/3 cup Speculoos spread, divided
  • 1/4 cup caramel bits
  • 12 Speculoos cookies, broken into pieces
  • 1/2 cup Salted caramel sauce 
  • Sea salt for sprinkling, optional


  1. Line a baking sheet with parchment paper..
  2. In a microwave-safe bowl, melt 8 ounces of the dark chocolate. 
  3. Using a rubber spatula, spread chocolate in an even layer onto lined baking sheet. 
  4. Place in the fridge while you prepare the next layer.
  5. In another microwave-safe bowl, melt white chocolate and once completely melted, stir in 1/3 cup Speculoos spread. Stir and combine well. 
  6. Spread melted white chocolate mixture over the first dark chocolate layer. 
  7. Place caramel bits and 6  Speculoos cookies broken into pieces on top. Return to the fridge and prepare final layer.
  8. Melt the remaining 10 ounces of dark chocolate completely. 
  9. Stir in 1/3 Speculoos spread and combine. 
  10. Spread chocolate mixture over the white chocolate layer and top with remaining cookie chunks. Drizzle salted caramel sauce over the top (as much as desired). 
  11. You can also sprinkle on additional sea salt, if you want.


Candy Bark will keep up to 2 weeks stored in an airtight container in your fridge.

Tuesday, May 30, 2017


What could be better than a sandwich with Speculoos?  How about a Speculoos cookie sandwich with Speculoos in the middle, yum!


14-16 cookies


  • 1 package (8-ounces) cream cheese, softened to room temperature
  • 1/2 cup butter, softened to room temperature
  • 1 cup sugar
  • 1/2 cup Speculoos spread plus more for filling
  • 1 cup all-purpose flour


  1. Preheat oven to 350 degrees.  
  2. Beat the cream cheese, butter, sugar, and Speculoos together until creamy.  
  3. Add flour and mix until dough forms
  4. Using a small cookie scoop (1 tablespoon measure), drop rounded mounds of dough onto a baking sheet that has been lightly sprayed with non-stick cooking spray.  
  5. Bake for 15-18 minutes or until edges are light golden brown and centers are set.  
  6. Let cool for 2 minutes on baking sheet, then transfer to wire rack to cool completely.
  7. Spread 1/2 of the cookies with a thin layer of Speculoos and place the remaining cookies on top to form a sandwich.  

Monday, May 29, 2017

Who Needs Zippers When There's Speculoos Buttons?!

Speculoos Buttons are not only cute, they're also very delicious! Spread some Speculoos on top of these cookies and get twice the Speculoos flavor! #PutSomeSpecOnIt


Makes about 90


  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup (packed) light brown sugar
  • 1/4 cup sugar
  • 2 tablespoons mild-flavored (light) molasses
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 large egg white
  • Sanding or other decorative sugar


  1. Whisk first 6 ingredients in a medium bowl; set aside. Using an electric mixer at medium speed, beat butter in a medium bowl until smooth, about 2 minutes. Add both sugars and molasses; continue to beat until mixture is smooth and creamy, about 3 minutes. Beat in egg and vanilla; mix for 2 minutes. Reduce speed to low; add dry ingredients and mix to blend well.
  2. Scrape dough from bowl and divide into thirds. Using your palms, roll each piece of dough into an 8" log. Wrap logs tightly in plastic or parchment paper and freeze for at least 3 hours. (For neater edges, remove logs from freezer after 1 hour and roll on counter.) DO AHEAD: Dough can be made up to 2 months ahead. Keep frozen.
  3. Arrange racks in top and bottom thirds of oven; preheat to 375°F. Line 3 baking sheets with parchment paper or silicone baking mats.
  4. Whisk egg white in a small bowl to loosen; lightly brush all over 1 log. Sprinkle with (or roll in) sanding sugar. Using a long, slender knife, slice off a sliver of dough from each end of log to make ends flat. Cut log into 1/4"-thick rounds. Transfer to 1 baking sheet, spacing 1/2" apart; place in freezer while you cut the next log. (The cookies hold their shape better if you bake when dough is cold.) Repeat with remaining dough.
  5. Bake 2 sheets of cookies, rotating the sheets from top to bottom and front to back after 6 minutes, until tops are golden brown and centers are almost firm, 11-13 minutes. Transfer cookies to wire racks and let cool. Repeat with third sheet of cookies. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.

Monday, May 8, 2017

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.


  • 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)


  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

Tuesday, April 25, 2017

Happy National Zucchini Bread Day!

Did you know that April 25th is National Zucchini Bread Day?

We found a great (almost bread) recipe that you can try out today.  Zucchini Speculoos Bundt Cake!

Preparation time: 15 minutes
Cooking time: 1 hour 20 minutes
Diet type: Vegetarian
Number of servings (yield): 12-16


  • 2 sticks (8 ounces total) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • ½ cup low-fat sour cream
  • ½ cup Speculoos
  • 1 (6-ounce) zucchini, shredded and squeezed dry (*see note below)
  • 1 teaspoon vanilla extract
  • 2 7/8 cups all purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon grated nutmeg
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 eggs


  1. Heat oven to 325 degrees. Spray a Bundt cake pan with nonstick spray and dust with flour, tapping out the excess. Set pan aside.
  2. In the large bowl of an electric mixer, add the butter and sugar and cream together for several minutes, until light and fluffy. Add sour cream and Speculoos and mix until combined. Add zucchini* (see note below) and vanilla and mix well.
  3. In a separate mixing bowl, add the flour, cinnamon, nutmeg, baking soda and salt and stir to combine well.
  4. While mixer is on low speed, add the dry ingredients to the butter/sugar mixture, alternating with the eggs (add ¼ of flour mixture and mix in, then 1 egg and mix in, etc.). Be sure to beat each egg in one at a time.
  5. Batter will be thick. Scrape batter into the prepared Bundt pan and lightly smooth out the top with an offset spatula.
  6. Bake for 80 minutes, or until a cake tester comes out clean when you insert it into the center of the cake. Remove from oven, allow to cool in pan for 45 minutes or so, then invert cake pan onto a rack. Allow cake to cool completely.

Quick notes

*To make sure zucchini doesn’t weigh your cake down with excess liquid, after it is shredded, gather the shreds together and place on paper towel or on a light tea towel. Roll up to enclose, and wring/squeeze over the sink. If the zucchini is fresh, there should be considerable liquid drained off.

Unroll the towel and measure the zucchini; you should have about ½ cup of packed shreds for this recipe.

Friday, April 21, 2017

Pop Goes The Speculoos!

Speculoos Milkshake Pops

Cool down with these delicious Speculoos popsicles!

Yield: makes 8


  1. 2 cups milk
  2. 1/2 cup Speculoos spread
  3. 3 scoops of vanilla ice cream


  • In a blender add milk, Speculoos spread and vanilla ice cream
  • Blend until mixed thoroughly
  • Pour into your paleta mold
  • Insert sticks
  • Freeze until firm. (About 6 hours)

Saturday, April 15, 2017

Buttery and Crunchy!

Cookie Butter Crunch Cups

Prep Time 10 minutes
Total Time 10 minutes
Servings 12


  • 1/4 cup Speculoos spread
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 3/4 cup + 2 tablespoons milk chocolate chips separated
  • 2 tablespoons rice krispies cereal
  • 1/2 teaspoon coconut oil separated


  1. Line a mini muffin tin with mini muffin cups.
  2. Combine the Speculoos spread with the vanilla extract and powdered sugar. 
  3. Stir until a thick dough is formed.
  4. Pinch out small bits of the dough and make 12 little balls. Smash the balls with two fingers to get a flatter shape.
  5. In a small microwave-safe bowl melt 1/2 cup chocolate chips with 1/4 tsp. coconut oil. (microwave for 30 seconds, stir for 30 seconds, microwave for 15 seconds, stir, and then it's ready!)
  6. Combine the melted chocolate with 2 tbsp. of rice krispies. Stir well and then spoon an even amount of chocolate mixture into the bottom of each of the muffin cups.
  7. Place the flattened balls of cookie butter dough on top of the melted chocolate mixture.
  8. In the same bowl melt another 1/4 cup + 2 tbsp, of chocolate and 1/4 tsp. coconut oil.
  9. Pour an even amount of chocolate over all of the cookie butter cups.
  10. Chill in the fridge for at least 30 minutes.
  11. Store in an airtight container in the fridge for up to one week.

Friday, April 7, 2017

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


  • 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


  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.

Wednesday, March 29, 2017

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


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


  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.


  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.

Tuesday, March 28, 2017

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


  • 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


  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.  

Saturday, March 18, 2017

Do The Truffle Shuffle


Speculoos Truffles

2 hr Prep Time
30 min Cook Time
2 hr, 30 Total Time


  • 3 1/2 ounces white chocolate, chopped
  • 2 tablespoons heavy cream
  • 1/2 cup Speculoos
  • 4 tablespoons unsalted butter, softened
  • 6 ounces bittersweet dark chocolate, chopped


  1. Heat the white chocolate and cream together in a large heatproof bowl set over a pot of simmering water and stir until smooth (it will be thick).
  2. Remove the pan from the heat and stir in the cookie butter and unsalted butter until smooth.
  3. Cover the bowl with plastic wrap and refrigerate until firm (2 hours or overnight).
  4. Use a tablespoon to scoop out some of the mixture and quickly roll it into a ball.
  5. Place on a baking sheet or large plate.
  6. Repeat with all of the truffles.
  7. It's ok if the mixture starts to melt a bit while rolling.
  8. Once all of the truffles are rolled, place in the refrigerator to chill until firm (20-30 minutes).
  9. Once firm, re-roll the truffles to fine tune their round shape and then place in the freezer for an hour.
  10. Line a baking sheet with parchment paper.
  11. Heat the bittersweet chocolate in a large heatproof bowl set over a pot of simmering water and stir until smooth.
  12. Remove from heat.
  13. Place a slotted spoon or spatula over the bowl of chocolate and then place a frozen truffle on top.
  14. Use a ladle to pour chocolate over the truffle until covered, allowing the excess chocolate to drip back into the bowl.
  15. Place the truffle on the baking sheet and repeat with the remaining truffles.
  16. Place the baking sheet in the refrigerator until the chocolate firms up.
  17. Serve chilled.


Begin this recipe a day in advance. Follow steps 1 and 2 in the evening and the remaining steps before serving.