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.

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

Speculoos + Snickerdoodle = Spectacular SpecuDoodle Sandwich

As if Speculoos couldn't get any better, we have a recipe that combines it with a delicious snickerdoodle cookie.

Try it out today and share your photos with us here or on Facebook; use hashtag #SpecuDoodle

yield: 24 SANDWICH COOKIES

cook time: 8-10 MINUTES

INGREDIENTS:

For the cookies:
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup butter, at room temperature
2 large eggs
2 tablespoons sugar
2 teaspoons cinnamon

For the Speculoos Cinnamon Filling:
3 tablespoons unsalted butter, at room temperature
1/2 cup Speculoos Spread
1 cup confectioners’ sugar, sifted
1/2 teaspoon cinnamon
3 tablespoons milk

DIRECTIONS:

1. Preheat oven to 350 F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

2. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs, one at a time. Reduce speed to low and gradually mix in flour mixture.

3. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into balls, Roll balls in cinnamon and sugar. Place cookie dough balls on prepared baking sheet and bake for 8-10 minutes, until edges are golden. Let cookies cool on baking sheet for 3 minutes and then transfer to a wire cooling rack. Let cookies cool completely before filling.

4. To make the Speculoos cinnamon filling: Combine the butter, Speculoos Spread, confectioners' sugar, and cinnamon in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add the milk and beat until fluffy.

5. To assemble the cookies, find two cookies that are similar in size. Using a knife, spread about a tablespoon of the Speculoos filling on the inside of one cookie. Sandwich the cookies together.