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 "Chip" Off The Old Block

Speculoos Chip Muffins

We've got a delicious new recipe for you which includes homemade Speculoos chips! Take a break from chocolate chips and try this out!

Yield: 12 MUFFINS

Prep time: 30 MINUTES

Cook time: 15 MINUTES

Total time: 3 HOURS, 45 MINUTES

INGREDIENTS:

For the Speculoos Chips:

• ½ cup Speculoos butter

For the Muffins:

• 1 and 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• ¼ cup canola oil
• 1 large egg
• ½ cup milk
• frozen Speculoos chips

DIRECTIONS:

For the Speculoos Butter Chips:

1. Using a piping bag or a plastic zip-top bag, pipe small dots of Speculoos onto a baking sheet lined with parchment paper or Silpat.
2. Continue until you have used the entire 1/2 cup of Speculoos. Put in freezer and freeze for 24 hours. (You can probably get by with ~2 hours if need be).

For the Muffins:

1. Preheat oven to 400 degrees F. Line 12 muffin tins with paper liners. Stir dry ingredients in a large bowl. Add in milk, oil and egg and stir until just blended.
2. Working very quickly, scrape Speculoos chips off of pan and into bowl. Fold into the batter, stirring gently but quickly and only until just combined.
3. Fill muffin tins ~2/3 full and bake at 400 degrees F for 15-20 minutes or until no impression is left when you press the top lightly.

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.

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!