Blondies Have More Fun

Caramel and White Chocolate Chip Speculoos Butter Blondies 

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Yield: 12 - 16 Blondies

INGREDIENTS

• 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
• 1 cup brown sugar
• 1 large egg
• 1/2 cup Speculoos cookie butter
• 1 teaspoon vanilla extract
• Pinch kosher salt
• 1 1/4 cup all-purpose flour
• 1/3 cup store-bought soft chewy caramels, chopped
• 1/3 cup white chocolate chips

INSTRUCTIONS

1. Preheat oven to 350°F. 
2. Butter the bottom and sides of an 8×8 baking pan. 
3. In a stand mixer fitted with the paddle attachment or in a medium mixing bowl with an electric mixer, beat the melted butter and brown sugar until smooth. 
4. Beat in egg, cookie butter, and vanilla extract until fully incorporated. 
5. On low speed, stir in salt and flour, then the caramels and white chocolate chips.
6. Pour into buttered baking pan and bake for approximately 35-40 minutes, until golden brown on top and set in the middle.
7. Let cool in pan on a cooling rack, then cut and serve warm.

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.

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 "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.

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.

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.

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