Get Things Crackin' with this Pie!

Crack Pie with Speculoos

INGREDIENTS

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

Crust

• 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

Filling

• 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

INSTRUCTIONS

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.

A Twist on French Toast : Speculoos & Banana French Toast

Speculoos & Banana French Toast

Prep Time: 10 minutes
Cook Time: 5 minutes
Ready in 15 minutes!

Ingredients

• 1 egg
• 1 dash vanilla extract
• 2 tablespoons creamy Speculoos butter
• 2 slices white/wheat/Ezekiel bread
• 1 small banana, sliced
• 2 tablespoons butter

Directions 

1. In a small bowl, lightly beat the egg and vanilla together.
2. Spread 1 tablespoon of Speculoos butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a Speculoos butter and banana sandwich.
3. In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.

Delicious & Easy Recipe: Speculoos & Honey Cereal Bars

Speculoos & Honey Cereal Bars

Yield: 9 bars

Prep Time: 10 minutes
Cook Time: 3 minutes

Ingredients 

• 1/2 cup Speculoos butter, well-stirred
• 1/2 cup honey
• 3 cups toasted whole grain oats cereal 

Directions

1. Line an 8 x 8 inch square pan with parchment.
2. Combine Speculoos butter & honey in a large saucepan and set over medium heat. Heat until mixture just starts to simmer, about 2-3 minutes, stirring. Remove from heat and stir until mixture is well-combined.
3. Stir in cereal until evenly coated. 
4. Pour mixture into prepared pan, cover with parchment, and press firmly. (A pastry roller will help to firmly and evenly pack down the mixture so the bars hold their shape). 
5. Chill in the refrigerator for 1 hour. 
6. Cut into bars. 
7. Store individually wrapped in the refrigerator.

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!

SPECULOOS. ICE CREAM. CAKE.

Speculoos Toffee Ice Cream Cake

Yield: Serves 8-10

This easy ice cream cake is made with vanilla ice cream, Speculoos Spread, and Heath toffee bits. Make in advance and serve at parties.

Ingredients:

For the crust:

1 2/3 cups crushed Speculoos cookies
1 tablespoon granulated sugar
4 Tablespoons unsalted butter, melted

For the filling:

1.5 quarts vanilla ice cream, softened
1 cup Speculoos spread
1 cup Heath toffee bits (or chopped up Heath candy bar)

For the topping:

Speculoos cookies, chopped
Additional Heath toffee bits (or chopped up Heath candy bar)

Directions:

1. For the crust, preheat oven to 350 degrees F. Place crushed cookies, sugar, and butter in a large bowl. Stir until combine. Press the mixture into the bottom and up the sides of a 10" springform pan. Bake crust for 8-10 minutes or until firm and set. Let cool completely.

2. In a large bowl, stir together ice cream , Speculoos Spread, and Heath toffee bits. Spread the ice cream mixture evenly over the cooled cookie crust. Smooth out the top and sprinkle with chopped Speculoos cookies and Heath toffee bits. Freeze until firm, about 6 hours or overnight.

3. Remove cake from freezer and let sit for 5 minutes. Loosen pan sides and run a knife around the inside of pan. Carefully remove cake from pan and place on a serving platter. Cut cake into pieces, using a sharp knife. Serve immediately.

Recipe by: twopeasandthetripod

Gimme S'Mores!

Speculoos S’mores Bars

This recipe is from the Speculoos archives, but always yummy!

Ingredients

• 1/4 cup unsalted butter
• 1 cup brown sugar
• 1/4 cup Speculoos Spread
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/4 cup flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 4 graham crackers, crushed into small pieces
• 1 cup milk chocolate chunks (I threw in a few semi-sweet chips on top for photo purposes)
• 1 cup mini marshmallows

Instructions

1. Preheat the oven to 350°F. Butter an 8x8 baking dish.
2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat and stir in the Speculoos Spread. Continue stirring until the mixture is creamy and well combined.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Stir in the graham crackers, chocolate chunks, and mini marshmallows.
5. Add the egg to the Speculoos mixture and stir until smooth. Stir in the vanilla extract and mix until well combined.
6. Pour the wet mixture into the dry ingredients and stir until well combined. This will be very thick and difficult to stir, so you may need to get in there and mix it with your hands.
7. Dump the batter into the prepared dish and press it into the pan evenly.
8. Bake for 22 minutes or until the top is golden and the edges are slightly browned and a toothpick comes out clean.
9. Remove from the oven and cool for at least 10 minutes before cutting and serving.

Recipe by: Buns in my oven

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!

Yum Alert! SpeculUa Cupcake

This yummy cupcake combines Speculoos, chocolate AND Kahlua; we should call it the Trifecta rather than SpeculUa Cupcake.  Here is how you can wow your guests with this delicious treat:

YIELD: Makes 12 cupcakes

Ingredients:

CHOCOLATE CUPCAKE

• 1 cup (4.5 ounces) all purpose flour
• 1 cup plus 2 tablespoons (7.3 ounces) sugar
• 1/3 cup plus 2 tablespoons (1.5 ounces) Unsweetened Natural Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoon instant coffee granules (recommended: Starbucks Via)
• 1/2 cup Kahlua

SPECULOOS FROSTING

• 5 large egg whites
• 1 1/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 1/4 cup of Speculoos spread

CHOCOLATE POURING SAUCE

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

Directions:

PREPARATION

1. Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

TO MAKE CUPCAKE

1. Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. 
2. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. 
3. Add the instant coffee granules and half of the Kahlua into the mixture and beat for 20 seconds. 
4. Scrape the sides of the bowl and add remaining Kahlua. 
5. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. 
6. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. 
7. Set the pan on a rack to cool. 
8. Frost the cupcakes when they are completely cool.
9. TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

TO MAKE CHOCOLATE POURING SAUCE

1. Place chocolate and heavy cream in a bowl over simmering water. 
2. Let chocolate and cream sit for 2-3 minutes to melt without stirring. 
3. Then slowly stir mixture to combine. 
4. Add powdered sugar and mix to combine. 
5. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. 
6. Remove 5 tablespoons and place reserve in a separate bowl. 
7. Set aside all chocolate pouring sauce to cool until warm.

TO MAKE FROSTING

1. Combine egg whites and sugar in a bowl placed over simmering water. 
2. Bring mixture to 160 degrees F while whisking constantly.
3. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer)until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes.
4. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. 
5. Add salt and vanilla and mix to combine. 
6. Add in Speculoos and mix until well combined. 
7. Add reserved chocolate pouring sauce into frosting. 
8. Using a spatula gently fold it into the frosting, DO NOT over mix so that chocolate streaks remain.

ASSEMBLY

1. Cut Skor or Heath bars into shard shapes; set aside. 
2. Finely chop any left over crumbs.
3. Fill pastry bag with a round tip. 
4. Hold pastry bag at 90 degrees above the cupcake and starting from the perimeter pipe inward and upward.
5. Using a spoon drizzle chocolate on top of frosting. 
6. Sprinkle Skor crumbs on chocolate. 
7. Insert Skor shards into top of frosting.

Speculoos spread can be found buy shopping online here.

Speculoos & Strawberries

Perfect for Valentine's Day!

Preparation: 15 min Rest: 45min For 4 dessert glasses or 6/8 

Ingredients: 

• Speculoos crumbs 
• 300g strawberries 
• sugar and lemon juice 
• 15cl red fruit coulis 
• mascarpone 250g 
• 50g cream cheese 
• 70g icing sugar

Preparation: 

STRAWBERRIES: 

1. Wash strawberries, remove stems and cut into pieces. 
2. Sprinkle lightly with sugar and lemon juice and set aside at least 15 minutes in the refrigerator. 

MASCARPONE: 

1. Whisk mascarpone, cream cheese and icing sugar, vigorously . 
2. Whisk until the mixture is light and airy.
3. Mix in the strawberries with half the sauce. 

ASSEMBLY: 

1. In the glasses distribute the strawberries, add the mascarpone mixture and pour the remaining sauce and garnish with a few pieces of strawberries.
2. Reserve in refrigerator 30 minutes. 
3. Sprinkle Speculoos crumbs generously. Serve and enjoy!

Speculoos Buckeye Cake

Photo and Recipe by: Iambaker

Ingredients

Cake
• 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

Instructions

Cake
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.
Filling
9. 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).
10. Slowly add 2 cups of powdered sugar.
11. Pour in heavy cream (or milk) and add vanilla.
12. Gradually incorporate the final 2 cups of the powdered sugar.
13. mix on low speed until all the ingredients are smooth and mixed well.
Glaze
14. In a saucepan over medium heat combine the condensed milk, chocolate chips and Speculoos Spread.
15. Stir constantly until the chocolate chips are melted and the mixture is smooth. Do not allow to come to a boil.
16. Remove from heat and stir in vanilla.
17. Let set for a few minutes while you assemble the cake.
18. If the mixture gets too cool you can heat it up again just before pouring over the cake.
Assembling the Cake
19. Level cake rounds and place bottom layer on a cake stand or large plate.
20. Spread filing (it will be a thick layer).
21. Top with second cake round.
22. Pour glaze over the top of the cake, letting it run down over the sides.

Speculoos Toffee Pretzel Rods

photo and recipe by:crazyforcrust

Ingredients:

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

Directions:

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.

Speculoos Spread Rocky Road

Photo  and Recipe By: closeencountersofthecookingkind

• Servings: 9-12 pieces

Prep Time: 10 minutes
Cooking Time: 5 minutes

Ingredients:

200g dark cooking chocolate, broken into small pieces (I used 54% dark chocolate)

⅓ cup Speculoos Spread

200g regular marshmallows, quartered (you can substitute with mini marshmallows)

7 digestive biscuits, cut into 1cm square pieces (can be substituted with 14 speculoos biscuits, cut into pieces)

50g white chocolate chips (or any other chocolate chips)

Method:

1. Line a 20cm square cake pan with aluminium foil and set aside. In a heatproof bowl over a saucepan of simmering water (not touching the water), melt cooking chocolate, stirring until smooth. Add Speculoos Spread  and stir to combine.
2. Remove from heat and add chopped marshmallows and digestive biscuits. Use a wooden spoon and stir to coat everything with chocolate. Spread mixture across prepared pan, then top with white chocolate chips and use the back of the wooden spoon to press down slightly.
3. Refrigerate for two hours, or until chocolate has set completely. Use a sharp knife to slice into 9 or 12 pieces, depending on how large you want them.

Caramel Speculoos Marshmallows

Photo and Recipe By: Crumbs and Corkscrews

Ingredients

10 x Gelatine Sheets

500g Caster sugar

4 tsp Liquid glucose

200ml Cold water

2 Egg whites, large

1 tsp Speculoos Spread

4 tbsp Dulce de Leche

Instructions

1. Line a square baking tin or a brownie tray with cling film and sprinkle with a good layer of icing sugar.

2. Fill a large bowl with cold water and add the gelatine sheets one by one.

3. In a heavy-based saucepan, add the sugar, liquid glucose and the cold water.

4. Gently heat the sugar mixture on a low heat until the sugar has completely dissolved.

5. Over a high heat, bring the sugar mixture to the boil, until it reaches 125-127C (firm ball stage) on a sugar thermometer. Take extra care as the sugar mixture is very hot and sticky.

6. As the sugar is boiling, using a stand mixer beat the egg whites until they are stiff. I prefer a stand mixer as it keeps my hands-free for dealing with the sugar mixture.

7. When the sugar mixture has reached the firm ball stage, carefully pour the mixture steadily into the egg whites, whilst the stand mixer is still beating.

8. Remove the gelatine sheets from the cold water and gently squeeze out any excess water.

9. Add the soaked gelatine sheets one at a time, to the whisked egg and sugar mixture, whilst the stand mixer is still beating.

10. Add the Speculoos Spread and continue beating the mixture for 10 mins until the mixture is thick and just pourable.

11. Scrape half the mixture into the lined baking tin and using a palette knife, spread out the mixture.

12. Add a dulce de leche on top of the marshmallow mixture, and using a palette knife swirl the caramel into and through the mixture.

13. Leave the marshmallow to set for 2 hours. Do not keep the marshmallow in the fridge as it will not set properly.

14. When the marshmallow is firm, gently turn the marshmallow out onto an board dusted with icing sugar, and cut with a sharp knife dusted in icing sugar.

Notes

If you don't have a sugar thermometer, it is possible to check that the sugar is at the correct stage without. Drop a little of the boiled sugar syrup mixture into a glass of very cold water. If the sugar sets to a firm but malleable ball, the sugar has reached the firm ball stage and is ready to use.

The marshmallows can be kept in an airtight container for up to one month. They are best kept between layers of baking paper to stop them from sticking together.

Galletas de chocolate, speculoos y pretzel

Recipe By: dulcesbocados

Ingredientes:
Para las galletas:
25 g. de mantequilla a temperatura ambiente
150 g. de azúcar glasé
1 huevo
1 cucharadita de esencia de vainilla
40 g. de cacao en polvo
210 g. de harina
Una pizca de sal
Para la cubierta:
2 cucharadas de crema de speculoos Speculoos Spread)
125 g. de galletas pretzel troceadas
60 g. de chocolate troceado

Preparación:

Mezclar la mantequilla y el azúcar hasta que esté cremosa. Añadir el huevo, la vainilla y el cacao. Cuando esté todo bien incorporado añadir la harina tamizada en tres veces, mezclando bien hasta tener una masa homogénea.

Colocar la masa entre dos papeles de hornear y estirar con un grosor de 5 mm. Poner la masa estirada en la bandeja del horno y meter en la nevera 1 h.

Precalentar el horno a 180º.

Sacar la masa de la nevera y con ayuda de un cortador (o con un cuchillo) ir cortando tiras de masa de 1,5 cm de ancho aprox.

Colocar sobre una bandeja cubierta con papel de hornear, dejando un espacio entre ellas. Cocer unos 9 min., dando la vuelta a la bandeja a media cocción.

Dejar enfriar sobre una rejilla.

Una vez frías, untar crema de speculoos por encima y repartir las galletas pretzel, presionando ligeramente para que se enganchen.

Poner el chocolate troceado en un bol al microondas en posición descongelado y dejar que se derrita.

Rellenar una manga pastelera con una boquilla pequeña y adornar por encima, este paso también lo podemos hacer mojando un tenedor en el chocolate y dejando caer el chocolate en hilos sobre la galleta.

Dificultad: Fácil

Tiempo total de preparación: 20  min. + 1 h. de reposo

Speculoos Twix Popcorn

Recipe by: Something Swanky

Yield: 6-8

Ingredients

• 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

Instructions

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.

Speculoos Banana Grilled Cheese

Photo and Recipe: Bakeyourday

Ingredients:

1 medium banana, sliced
2 tsp. honey
2 slices sandwich bread (I used Udi's Gluten Free)
2 Tbs. creamy Speculoos Spread
2 ounces cream cheese, thinly sliced

Directions:

Heat a small skillet over medium-low heat. Add the banana slices and drizzle with honey. Cook for 3-4 minutes on each side until caramelized and golden brown. Remove from skillet and set aside.
Heat a griddle pan, panini press, or skillet over medium heat. Butter one side of each piece of bread. Place one piece of bread, butter side down, on the pan. Spread a thin layer (1 tablespoon) of Speculoos on the bread, top with the bananas and cream cheese. Spread the remaining Speculoos on top of the cream cheese, and place the other slice of bread on top of the cream cheese, butter side up.

Cook the sandwich for 3-4 minutes on each side until the bread is toasty and the cheese is melty.

Speculoos Puffs

Recipe By: andresthehomebaker

Make approximately 6 puffs
You'll need:
1 sheet puff pastry, thawed
6 teaspoon Speculoos spread
1 egg, beaten as egg wash
Powdered sugar for garnish, optional

How to make Speculoos butter puff:

1. Preheat oven to 200C. Line baking sheet with parchment paper, set aside.
2. Cut puff pastry into desired shape using cookie cutter. I used heart-shape here.
3. Spoon 1 teaspoon of Speculoos spread in the centre of your cutouts. 
4. Brush the edge with egg wash and place another cutouts on top. Seal by pressing down with a fork.
5. Brush the top of pastries with egg wash, bake in preheated oven for 15-18 minutes or until puffy and golden.
6. Garnish with powdered sugar, serve with vanilla ice cream if desired.

Speculoos No-Bake Granola Bites

Recipe by: quietlioncreations

Ingredients:

1/2c of Creamy Speculoos spread

1/2c vegan dark chocolate chips

1c oats

1/2c chopped dried dates

1/2c dried cranberries.

Directions:

Step 1: Gather materials.

Add a heaping 1/2c of Speculoos spread (creamy) and a heaping 1/2c vegan dark chocolate chips into a double boiler.

In a mixing bowl, add 1c oats, 1/2c chopped dried dates, and 1/2c dried cranberries.

I used unsweetened natural dried cranberries; not the kind with sugar added!

Step 2: Fully melt the Speculoos/chocolate in the double boiler over low heat. When melted, pull off heat and add a dash of vanilla extract.

Add the hot chocolate mix to the dried fruits and oats.

Step 3: Simply stir and fold, mixing all the chocolate in with the oats and fruits.

Step 4: Take a scant handful of dough and roll/press into balls. I made 21 cookies with my batch. Depending on the size you may have more or less cookies! I put mine on a parchment paper-lined plate.

Finally, take a small little pinch of Himilayan pink salt and press on to the top of each cookie.

Store in the fridge. Eat within a week!

Speculoos Tagalongs

Recipe and Photo Credits: Somethingswanky

Ingredients

• Buttery Round Crackers
• Speculoos Spread      (crunchy or creamy)
• Melting Chocolate wafers, melted
•  

Instructions

1. Scoop a tablespoon of Speculoos on top of a Ritz Cracker.
2. Freeze for 5 minutes.
3. Place cracker in the melted chocolate and scoop chocolate over top to "dip." Use a fork to lift it out, tapping gently on the edge of the bowl to release excess chocolate. Slide covered cracker onto a silicone mat or parchment paper to cool and harden (about 10 minutes).
4. Store in an airtight container for up to two weeks.

Notes

I scooped very HEAPING tablespoons on top of my crackers, and I managed to get 10 total using one jar of Speculoos.

Speculoos Crunch Ice Cream Cake

Recipe and Photo by: afamilyfeast

Ingredients

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

Instructions

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. Pour the Speculoos-Rice Krispies mixture onto the lined cookie sheet and spread evenly. Place the cookie sheet in the freezer to chill.
4. While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.
5. 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. Place back into the freezer, if necessary until the ice cream is softened.
6. 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.
7. Reserve 1-1/2 cups of the Speculoos-Rice Krispie mixture (this will be used as the topping on the min cakes).
8. 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. Top the cake with the reserved Speculoos-Rice Krispie mixture.
9. Cover with plastic wrap and place the springform pans back into the freezer for at least 4-6 hours or overnight until completely frozen.
10. Remove the cake from the freezer about 5 to 10 minutes before serving and place in the refrigerator to soften a bit.
11. When ready to serve, place the cakes on a individual dessert plates and remove the sides of the springform pans. Serve immediately.