My Yummy Valentine

My yummy Valentine, sweet Speculoos Valentine
You make me smile with my heart...

Chocolate Heart Speculoos Butter Cookies

INGREDIENTS:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) salted butter
• 1/2 cup creamy Speculoos butter
• 1/2 cup packed light brown sugar
• 1/2 cup granulated white sugar
• 1 large egg, lightly beaten
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• additional white sugar, for rolling
• Reeses Peanut Butter Hearts

DIRECTIONS:

1. Whisk together the flour, baking soda and salt in a medium bowl.
2. In a large bowl, use an electric mixer to combine the butter, Speculoos butter and sugars until smooth. Add in the egg, milk and vanilla and mix again. Stir in the dry ingredients. Cover the bowl with plastic wrap and refrigerate the dough for about an hour until it is slightly firm.
3. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or silpat mats. Make some room in your refrigerator or freezer for one cookie sheet.
4. Shape the dough into 1 1/2-inch balls and roll in sugar. Place the sugared cookie dough balls on one baking sheet, about 1 1/2-inches apart. Bake 10 to 12 minutes, until the cookies are set and golden. Remove from the oven and immediately press one peanut butter heart into the center of each cookie. Place the cookie sheet in the refrigerator or freezer until the chocolate is set (the Reeses hearts will get melty when you press them into the cookies, but they will harden-up again once they have cooled down). Repeat with the remaining cookie dough and PB hearts.

It's Getting Hot in Here

Speculoos Chocolate Lava Cakes

Warm up with some delicious Speculoos Chocolate Lava Cakes!

Ingredients:

• 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)

Directions:

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.

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.

What's Poppin'?

Speculoos Twix Popcorn

This delicious treat will get the conversation poppin'!

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.

You'll Want a Bite of This Bark

Speculoos & Caramel Chocolate Cookie Candy Bark

Serves 10

Ingredients

• 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

Instructions

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.

Notes

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

Buttery and Crunchy!

Cookie Butter Crunch Cups

Prep Time 10 minutes

Total Time 10 minutes

Servings 12

Ingredients

• 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

Instructions

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.

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

Ingredients

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

Directions

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.

Buttercream:

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.

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

Ingredients

• 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

Directions

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.  

Do The Truffle Shuffle

YIELDS 18 TRUFFLES

Speculoos Truffles

2 hr Prep Time

30 min Cook Time

2 hr, 30 Total Time

Ingredients

• 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

Instructions

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.

*Tip*

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

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.

Happy Thanksgiving! How 'Bout Some Pie?!

Salted Caramel Speculoos Fudge Pie

Impress your friends and family with this delicious Speculoos pie!

TOTAL TIME: 2:50
PREP: 0:35
LEVEL: Moderate
YIELD: 12 servings

Ingredients

• ½ package refrigerated piecrusts
• 1 c. butter
• ½ c. Creamy Speculoos
• 1¼ c. firmly packed brown sugar
• 1¼ c. all-purpose flour
• ½ c. roasted unsalted peanuts
• 3 oz. unsweetened baking chocolate
• ½ c. granulated sugar
• 2 tbsp. unsweetened cocoa
• 3 large eggs
• 2 tsp. vanilla extract
• ¼ tsp. salt
• 1 jar caramel topping (such as Smucker's)
• ½ tsp. flaked sea salt

Directions

1. Heat oven to 350 degrees F. 
2. Fit refrigerated piecrust into a 9-inch glass pieplate according to package directions; fold edges under, and crimp as desired.
3. Using a fork, stir together 1/4 cup softened butter, 1/4 cup Speculoos, 1/4 cup brown sugar, and 1/2 cup flour in a bowl until crumbly; stir in peanuts. 
4. Freeze 15 minutes.
5. Meanwhile, microwave chocolate and remaining 3/4 cup butter in a microwave-safe bowl at high 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. 
6. Whisk in granulated sugar, cocoa, and remaining 1 cup brown sugar. 
7. Add eggs, one at a time, whisking just until blended after each addition. 
8. Whisk in vanilla, salt, and remaining 3/4 cup flour. 
9. Pour mixture into prepared piecrust. 
10. Crumble Speculoos mixture over top of pie. (The Speculoos mixture will extend above rim of pieplate but will not overflow when baked.)
11. Bake at 350 degrees F for 50 to 55 minutes or until center of pie is puffed and set. 
12. Remove from oven and cool on a wire rack 20 minutes.
13. In a small bowl, stir together caramel topping and remaining 1/4 cup Speculoos; drizzle 4 tablespoons over top of pie. 
14. Cool pie completely (about 1 hour). 
15. Sprinkle with flaked sea salt. 
16. Serve with remaining sauce.

Yum, yum! Order some Speculoos and try this out today!

Breakfast of Champions

Speculoos and Chocolate Chip Pancakes

This new twist on pancakes is a great way to kick off a winning day!

LEVEL: Easy
YIELD: About 12 pancakes
SERVES: 4

Ingredients

• 1 c. multigrain pancake mix
• 1 large Egg
• ½ c. Speculoos spread
• 1 c. milk
• ½ tsp. vanilla extract
• 1 c. semisweet chocolate chips
• 1 tbsp. unsalted butter

Directions

1. Heat oven to 200 degrees F. 
2. Stir the pancake mix, egg, Speculoos, milk, vanilla, and chocolate chips together in a large bowl.
3. Melt about 1 teaspoon butter in large, nonstick skillet over medium-high heat. 
4. Pour three to four 1/4-cupfuls of batter on the heated skillet to form pancakes and cook until the tops bubble and the edges begin to crisp. 
5. Turn and continue to cook for about 2 more minutes, until both sides are golden brown. 
6. Transfer pancakes to a baking pan and keep warm in the oven until ready to serve. 
7. Repeat with remaining batter.

Enjoy! Stay stocked up on Speculoos, place your order today!

Speculoos Acorns

We're Nuts About Speculoos Acorns!

Not only is this autumn treat delicious, it's cute too!  Try this recipe today and share your photos with us in the comments!

TOTAL TIME: 0:35
PREP: 0:15
COOK: 0:10
LEVEL: Moderate
YIELD: about 4 dozen

Ingredients

• ¾ c. smooth Speculoos
• ¾ c. sugar
• 1 tsp. vanilla
• 1 large Egg
• 1 tbsp. flour
• ½ c. Mini chocolate chips
• 48 chocolate kisses

Directions

1. Heat oven to 350 degrees F. 
2. Beat first 5 ingredients in a bowl using an electric mixer until well combined.
3. Spoon dough by rounded 1/4 teaspoonfuls onto an unlined baking sheet. 
4. Flatten each piece into a dome shape.
5. Bake about 10 minutes or until golden around edges, rotating baking sheet halfway through baking. Let cool for 5 minutes on baking sheets.
6. Microwave 1/4 cup mini chips in a small heat-proof bowl on high for 30 seconds, stirring at 10-second intervals. 
7. Dip the bottom of each chocolate kiss in melted chocolate, and place on the flat side of each cookie. Use the same method to affix a mini chip "stem" to the top of each cookie, completing the acorn.

Order some Speculoos and try this today! Click here to order your jar...or 2 :)

Hey There! Speculoos Haystacks

Speculoos Haystacks

We have THE delicious fall treat that you can carry with you on that autumn hay ride: Speculoos Haystacks!

Ingredients

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

Directions

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.

Speculoos-Chocolate Cookie Ice Cream Cake

Speculoos + Chocolate + Cookie + Ice Cream + Cake = A Recipe for Success!

While there are still a few warm days left, try this Speculoos-Chocolate Cookie Ice Cream Cake to keep you cool!

Yield: 16 Servings

Ingredients

• 1 (9 oz.) package chocolate wafer cookies
• 3/4 cup Speculoos spread
• 1 pint each vanilla chocolate chip ice cream 
• 1 pint chocolate ice cream 
• 1 pint vanilla fudge ice cream
• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 1 ounce semisweet chocolate, grated (optional)

Preparation

Line a 9-inch square baking dish with two 24-inch sheets of plastic wrap, allowing excess to hang over sides. Arrange 9 cookies in pan and 3 cookies standing up along each side.

Warm Speculoos spread in microwave for 30 seconds; drizzle 1/4 cup on cookies in pan. Spoon chocolate-chip ice cream on top and cover with 8 cookies. Repeat layering twice with 1/4 cup Speculoos spread, a pint of ice cream and more cookies. Cover with overhanging plastic wrap and press down to compress layers. Cover with second sheet of plastic and freeze for at least 3 hours and up to 1 week.

To unmold, dip pan into warm water, unwrap cake and invert a platter on top. Flip cake over and remove pan and wrap. Return cake to freezer.

Whip cream and confectioners' sugar until stiff. Spread on cake and sprinkle with chocolate, if desired.

O-H My! Buckeye Pie!

Buckeye Pie

You don't have to be an Ohio State Buckeye fan to enjoy this delicious #Speculoos pie! Who needs peanut butter, when there's Speculoos?!

Try this recipe out today!

Yield: 12 Servings

Ingredients

• 1 cup crushed chocolate
• graham crackers (about 10 crackers)
• 2 tablespoons packed dark brown
• sugar
• 4 tablespoons unsalted butter, melted
• 1 cup creamy Speculoos spread
• 6 ounces cream cheese, softened
• 3/4 cup confectioners' sugar
• 1/4 cup milk
• 2 teaspoons vanilla extract
• 1/2 cup heavy cream
• 4 ounces semisweet chocolate, chopped
• 1/3 cup heavy cream
• 2 tablespoons unsalted butter

Preparation

1. Make crust: Preheat oven to 350°F. Line a 9-inch square pan with foil, leaving a 1-inch overhang; mist bottom with nonstick cooking spray. Mix crumbs with sugar and butter and press into bottom of pan. Bake until crust is set, 10 minutes. Cool on a wire rack.
2. Make filling: Beat all ingredients except cream with an electric mixer on high speed until smooth, 2 minutes. In a separate bowl, beat cream until stiff peaks form, 2 minutes. Fold whipped cream into Speculoos mixture; pour into pie shell, smoothing top. Cover, pressing plastic wrap directly onto surface of pie. Freeze for at least 5 hours, preferably overnight. Remove pie and place in refrigerator for at least 2 hours.
3. Make glaze: Place chocolate in a bowl. Bring cream and butter to a boil and pour over chocolate. Stir until combined and chocolate is melted. Let cool to room temperature. Remove plastic from pie; spread glaze evenly over top. Chill pie, uncovered, until glaze is set. Keep pie in refrigerator or cooler until ready to eat.

Enjoy, yumm-I-O!

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

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 Brownie Cake

Yield: Makes one 9in brownie cake

Ingredients:

•        4 oz. (8 Tbs.) unsalted butter; more for the pan
•            4 oz. unsweetened chocolate
•             1-1/2 cups sugar
•        Scant 1/4 tsp. salt
•            2 tsp. vanilla extract
•        2 large eggs, at room temperature
•            4-1/2 oz. (1 cup) flour
•        2 Tbs. natural cocoa (not Dutch-processed)

SPECULOOS BUTTERCREAM FROSTING

• 1/2 cup butter, room temperature
• 1 cup Speculoos spread
•  1 1/2 cups powdered sugar, sifted
• 1-2 tablespoon heavy cream

FINISHING ELEMENTS

• 3 oz. chocolate, melted
• 5 tablespoons chocolate sprinkles

Directions:

PREPARATION

Position an oven rack on the middle rung. Heat the oven to 350°F. Butter an 9 inch cake pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.

TO MAKE BROWNIE

1.      Place butter and chocolate in a bowl and set it over simmering water, stir until melted. Set aside melted mixture slightly cooled. Add in the sugar, salt, vanilla and stir until blended. Add in the eggs, one at a time, stirring each time until blended. Add the flour and cocoa; beat until incorporated and the mixture is smooth, about 30 to 60 seconds. Scrape batter into prepared cake pan and bake until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 35 to 45 minutes.

2.      Set the pan on a rack until cool. Run a knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely.

TO MAKE Speculoos FROSTING

Add butter, Speculoos and powdered sugar in a bowl and beat on medium low until creamy. Add heavy cream and beat until light and fluffy. Add additional heavy cream or powdered sugar as needed to reach desired consistency.

ASSEMBLY

Spread Speculoos frosting on top and smooth out surface with an offset spatula. Place small dots of chocolate sauce on top, about a 1/2 inch apart. Use the back of a spoon and press and turn slightly to create the finished look. Rim the edge of the Speculoos frosting with chocolate sprinkles

Not sure where to get Speculoos?  Order online today, click here!