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Put the Mmmm in Mmmuah!

Speculoos Kiss Cookies

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

Ingredients

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

Directions

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.

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.

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.

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.

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.

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.

Game Day Recipe: Speculoos "Cleveland Brown"ies

Speculoos "Cleveland Brown"ies

Attention Cleveland Browns (and all football) fans! We have a recipe that can make game days even sweeter.  Try these out today!

Yield: Serves 12
Prep Time: 25 minutes
Cook Time: 50 minutes

Ingredients

• 4 ounces semisweet chocolate, chopped
• 20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature
• 1 cup creamy Speculoos butter 
• 1/2 cup packed light brown sugar
• 8 ounces cream cheese, at room temperature
• 5 large eggs, at room temperature
• 2 cups sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar, sifted

Directions

1. Preheat oven to 350ºF. Line a 13-by-9-inch baking pan with foil; mist foil with cooking spray. In a small saucepan over low heat, melt chocolate with 2 sticks butter, stirring until smooth. Pour into a large bowl and let cool to room temperature.
2. In a bowl, using an electric mixer, cream Speculoos butter, brown sugar, cream cheese and remaining 1/2 stick butter until well combined, about 3 minutes. Beat in 1 egg.
3. Whisk 4 eggs, sugar and vanilla into bowl with melted chocolate; mix well. Stir in flour and salt. Pour batter into baking pan. Spoon reserved Speculoos/butter mixture on top and use a sharp knife to swirl mixtures together. Bake until a toothpick inserted into center comes out with a few moist crumbs attached, about 50 minutes. Let cool in pan on a wire rack.
4. Stir 1 to 2 tsp. cold water into confectioners' sugar until mixture forms a thick, smooth paste. Spoon into a pastry bag fitted with a small plain tip. Using a 1- to 2-inch cookie cutter, cut 12 football shapes out of brownie. Pipe laces onto brownies and allow to set before serving.

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!

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