Hayyyyy There!

Speculoos Haystacks

Hay, Hay, Hay enjoy this delicious treat!

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.

Spooky Speculoos!

Speculoos Spread Spider Cookies

Prep Time 60 min
Total Time 60 min

Servings 36

Ingredients

Cookie Mix

• 1 cup creamy Speculoos cookie butter
• 1 cup packed brown sugar
• 1 cup white sugar
• 1 cup butter or 1 cup margarine, softened
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 2 1⁄2 cups flour

Toppings

• 36 chewy caramels in milk chocolate
• Black or red string licorice
• 1/3 cup (72) M&M's™ minis chocolate candies
• black decorating gel (from 0.68-oz tube)

Directions

1. Heat oven to 375°F. In medium bowl, stir cookie mix until dough forms.
2. Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
3. Bake 8 to 10 minutes or until light golden brown. Immediately press 1 chewy caramel in center of each cookie. 
4. Cool 2 minutes; remove from cookie sheets to cooling racks.
5. Cut licorice into 8 (2-inch) pieces for each spider. Attach legs by sticking into chewy caramel. 
6. Use M&M's for eyes and black gel to make pupils in eyes.

#PutSomeSpecOnIt

What could be better than a sandwich with Speculoos?  How about a Speculoos cookie sandwich with Speculoos in the middle, yum!

Yield: 

14-16 cookies

Ingredients

• 1 package (8-ounces) cream cheese, softened to room temperature
• 1/2 cup butter, softened to room temperature
• 1 cup sugar
• 1/2 cup Speculoos spread plus more for filling
• 1 cup all-purpose flour

Directions

1. Preheat oven to 350 degrees.  
2. Beat the cream cheese, butter, sugar, and Speculoos together until creamy.  
3. Add flour and mix until dough forms
4. Using a small cookie scoop (1 tablespoon measure), drop rounded mounds of dough onto a baking sheet that has been lightly sprayed with non-stick cooking spray.  
5. Bake for 15-18 minutes or until edges are light golden brown and centers are set.  
6. Let cool for 2 minutes on baking sheet, then transfer to wire rack to cool completely.
7. Spread 1/2 of the cookies with a thin layer of Speculoos and place the remaining cookies on top to form a sandwich.  

Who Needs Zippers When There's Speculoos Buttons?!

Speculoos Buttons are not only cute, they're also very delicious! Spread some Speculoos on top of these cookies and get twice the Speculoos flavor! #PutSomeSpecOnIt

Yield:

Makes about 90

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup (packed) light brown sugar
• 1/4 cup sugar
• 2 tablespoons mild-flavored (light) molasses
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 large egg white
• Sanding or other decorative sugar

Preparation

1. Whisk first 6 ingredients in a medium bowl; set aside. Using an electric mixer at medium speed, beat butter in a medium bowl until smooth, about 2 minutes. Add both sugars and molasses; continue to beat until mixture is smooth and creamy, about 3 minutes. Beat in egg and vanilla; mix for 2 minutes. Reduce speed to low; add dry ingredients and mix to blend well.
2. Scrape dough from bowl and divide into thirds. Using your palms, roll each piece of dough into an 8" log. Wrap logs tightly in plastic or parchment paper and freeze for at least 3 hours. (For neater edges, remove logs from freezer after 1 hour and roll on counter.) DO AHEAD: Dough can be made up to 2 months ahead. Keep frozen.
3. Arrange racks in top and bottom thirds of oven; preheat to 375°F. Line 3 baking sheets with parchment paper or silicone baking mats.
4. Whisk egg white in a small bowl to loosen; lightly brush all over 1 log. Sprinkle with (or roll in) sanding sugar. Using a long, slender knife, slice off a sliver of dough from each end of log to make ends flat. Cut log into 1/4"-thick rounds. Transfer to 1 baking sheet, spacing 1/2" apart; place in freezer while you cut the next log. (The cookies hold their shape better if you bake when dough is cold.) Repeat with remaining dough.
5. Bake 2 sheets of cookies, rotating the sheets from top to bottom and front to back after 6 minutes, until tops are golden brown and centers are almost firm, 11-13 minutes. Transfer cookies to wire racks and let cool. Repeat with third sheet of cookies. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.

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.

Yummy-Oatmeal & Speculoos!

Oatmeal Speculoos Cookies

Try these delicious cookies and your kids will be screaming your praises for weeks!

Prep
30 minutes

Cook
10 minutes

Ready In
40 minutes

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup Speculoos spread
• 1/2 cup white sugar
• 1/2 cup packed light brown sugar
•  1 egg
• 1 teaspoon vanilla extract
• 1 cup quick cooking oats
• 3 tablespoons butter, softened
• 1 cup confectioners' sugar
• 1/2 cup smooth Speculoos spread
• 2 1/2 tablespoons heavy whipping cream

Directions

1. In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup Speculoos spread, white sugar, brown sugar, and vanilla. Add egg and beat well.
2. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
3. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
4. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth Speculoos spread, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

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!

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.

Game Day Recipe: Speculoos "Cleveland Brown"ies

Speculoos "Cleveland Brown"ies

Attention Cleveland Browns (and all football) fans! We have a recipe that can make game days even sweeter.  Try these out today!

Yield: Serves 12
Prep Time: 25 minutes
Cook Time: 50 minutes

Ingredients

• 4 ounces semisweet chocolate, chopped
• 20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature
• 1 cup creamy Speculoos butter 
• 1/2 cup packed light brown sugar
• 8 ounces cream cheese, at room temperature
• 5 large eggs, at room temperature
• 2 cups sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar, sifted

Directions

1. Preheat oven to 350ºF. Line a 13-by-9-inch baking pan with foil; mist foil with cooking spray. In a small saucepan over low heat, melt chocolate with 2 sticks butter, stirring until smooth. Pour into a large bowl and let cool to room temperature.
2. In a bowl, using an electric mixer, cream Speculoos butter, brown sugar, cream cheese and remaining 1/2 stick butter until well combined, about 3 minutes. Beat in 1 egg.
3. Whisk 4 eggs, sugar and vanilla into bowl with melted chocolate; mix well. Stir in flour and salt. Pour batter into baking pan. Spoon reserved Speculoos/butter mixture on top and use a sharp knife to swirl mixtures together. Bake until a toothpick inserted into center comes out with a few moist crumbs attached, about 50 minutes. Let cool in pan on a wire rack.
4. Stir 1 to 2 tsp. cold water into confectioners' sugar until mixture forms a thick, smooth paste. Spoon into a pastry bag fitted with a small plain tip. Using a 1- to 2-inch cookie cutter, cut 12 football shapes out of brownie. Pipe laces onto brownies and allow to set before serving.

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!