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.

Oh My, Marshmallow Pie!

Do you think s'mores and sweet potato casserole are the only ways to enjoy marshmallow? Well guess what?! We've got a hot new recipe for you!

Speculoos Marshmallow Pie

PREP TIME: 10 mins

TOTAL TIME: 2 hours 10 mins

Serves: 8-10 slices

 INGREDIENTS

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) Speculoos spread
• 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

 INSTRUCTIONS

For the crust:

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.
3. Stir to combine until all crumbs are moistened.
4. Press into a 9” pie pan using a spoon or measuring cup to compress crust.
5. Set aside.

For the filling:

1. Combine white chocolate and heavy cream in a microwave-safe bowl.
2. Microwave on high for 45-60 seconds until melted.
3. Vigorously stir until all the chocolate is melted.
4. Allow to cool for about 10 minutes or so, place it in the fridge if needed.
5. Using the paddle attachment of your Kitchen Aid mixer, whip cream cheese on medium speed until light and fluffy for 2-3 minutes.
6. Add Speculoos spread and continue to beat until well mixed.
7. Add melted white chocolate and mix until combined, scraping down the side of the bowl if necessary.
8. 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.
9. Empty container of marshmallow fluff into batter and mix thoroughly.
10. Once all ingredients are mixed together, add Cool Whip and beat into batter.
11. Scrape the bottom of the bowl with a spatula and mix together.
12. Chill in the refrigerator for at least two hours. Serve chilled.
13. While pie is chilling, prepare chocolate shavings.
14. Melt Candiquik in the microwave for 45-60 seconds.
15. Stir until smooth.
16. Spread an even, thin layer on parchment paper or a baking mat.
17. Allow to set completely; this can be refrigerated as well.
18. Once firm, fold in the edges of the parchment paper to start breaking it into pieces.
19. Sprinkle on top of the pie.

Speculoos No Bake Cheesecake

Photo and recipe by: My Baking Addiction

The fact that this Speculoos cheesecake isn’t baked, it is a perfect dessert this summer. While it’s an incredible simple treat to prepare, any crowd you serve it to is going to be wowed by your creativity and talent.  So what are you waiting for?

Ingredients

For the Crust

• 12 Speculoos cookies, crushed into crumbs
• 2 tablespoons unsalted butter, melted

For the Filling

• 1 (8 ounce) package cream cheese, softened
• 2/3 cup Speculoos Spread
• 1 teaspoon pure vanilla extract
• 1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish

• Whipped topping, optional
• Speculoos cookie crumbs, optional

Directions:

1. In a medium bowl, stir together the Speculoos cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In a large bowl, with an electric mixer, beat the cream cheese and Speculoos Spread on medium-high speed until smooth and creamy, about 3 minutes. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

4. If desired, garnish with additional whipped topping and Speculoos cookie crumbs.