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.

Speculoos No-Bake Granola Bites

Recipe by: quietlioncreations

Ingredients:

1/2c of Creamy Speculoos spread

1/2c vegan dark chocolate chips

1c oats

1/2c chopped dried dates

1/2c dried cranberries.

Directions:

Step 1: Gather materials.

Add a heaping 1/2c of Speculoos spread (creamy) and a heaping 1/2c vegan dark chocolate chips into a double boiler.

In a mixing bowl, add 1c oats, 1/2c chopped dried dates, and 1/2c dried cranberries.

I used unsweetened natural dried cranberries; not the kind with sugar added!

Step 2: Fully melt the Speculoos/chocolate in the double boiler over low heat. When melted, pull off heat and add a dash of vanilla extract.

Add the hot chocolate mix to the dried fruits and oats.

Step 3: Simply stir and fold, mixing all the chocolate in with the oats and fruits.

Step 4: Take a scant handful of dough and roll/press into balls. I made 21 cookies with my batch. Depending on the size you may have more or less cookies! I put mine on a parchment paper-lined plate.

Finally, take a small little pinch of Himilayan pink salt and press on to the top of each cookie.

Store in the fridge. Eat within a week!