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.

Cool, Creamy, and Crunchy

SPECULOOS CRUNCH ICE CREAM CAKE

Prep Time: 6 hours 
Cook Time: 5 mins 
Total Time: 6 hours 5 minutes 
Yield: 8-10 servings

INGREDIENTS

• 1 cup Speculoos Spread
• 3 cups Rice Krispies cereal
• ½ gallon vanilla ice cream

INSTRUCTIONS

1. Place 4 4-inch mini springform pans, as well as a very large mixing bowl in the freezer to chill.
2. In a large saucepan over low heat, combine the Speculoos and Rice Krispies cereal. Mix well until the Rice Krispies are completely coated with the Speculoos. Remove from heat.
3. Line a sheet pan or tray with parchment or wax paper. 
4. Pour the Speculoos-Rice Krispies mixture onto the lined cookie sheet and spread evenly. 
5. Place the cookie sheet in the freezer to chill.
6. While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.
7. After about 30-45 minutes (you want the Speculoos coating to be cooled and firm but not frozen at this point) – break the coated cereal into bite sized pieces. 
8. Place back into the freezer, if necessary until the ice cream is softened.
9. Once your ice cream is softened (it should be just softened enough to stir in the coated cereal but not so melted that it is runny), remove the large mixing bowl and the springform pans from the freezer.
10. Reserve 1-1/2 cups of the Speculoos-Rice Krispie mixture (this will be used as the topping on the min cakes).
11. Quickly combine the ice cream and remaining coated cereal in the chilled mixing bowl, then pour the mixture into the chilled springform pan, packing it firmly so that there are no air pockets. 
12. Top the cake with the reserved Speculoos-Rice Krispie mixture.
13. Cover with plastic wrap and place the springform pans back into the freezer for at least 4-6 hours or overnight until completely frozen.
14. Remove the cake from the freezer about 5 to 10 minutes before serving and place in the refrigerator to soften a bit.
15. When ready to serve, place the cakes on individual dessert plates and remove the sides of the springform pans. Serve immediately.

Go Bananas for Speculoos

Speculoos Banana Bread

For The Bread

• 1 ½ cups of all-purpose flour
• ½ teaspoon baking soda
• 1 ½ teaspoons baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 3 medium very ripe bananas, mashed
• ½ cup of your Speculoos cookie butter
• ¼ cup canola oil
• 1 large egg
• ½ teaspoon vanilla extract
• ½ cup granulated sugar
• ¼ cup light brown sugar

For The Optional Streusel

• ¼ cup all-purpose flour
• ¼ cup sugar
• 2 Tablespoons butter, slightly softened and cut into pieces

Make The Bread

1. Preheat oven to 350° F (180° C). 
2. Line an 8x4 loaf pan with parchment paper, leaving an overhang on both sides to act as "handles". Grease parchment paper and set aside. 
3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
4. In a large bowl, stir together your mashed bananas, speculoos spread, canola oil, egg, vanilla, and sugars.
5. Add the dry ingredients into your wet ingredients and stir until just combined. Don't overmix! Batter will be slightly lumpy. 
6. Spread batter into prepared pan.

Make The Streusel

1. In a small bowl, combine all streusel ingredients. Using a fork, cut the butter evenly into the dry ingredients. 
2. Sprinkle the streusel topping over the unbaked loaf.
3. Bake bread for 55 to 60 minutes or until toothpick inserted into center comes out clean. If the top starts to brown before the bread is done baking, place aluminum foil loosely over the bread and finish baking.
4. Let the bread cool in the pan for 10 minutes. 
5. Loosen the edges of the pan with a knife and using the parchment "handles" life the bread and remove from the loaf pan. 
6. Transfer bread to a cooling rack and cool completely before slicing.

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.

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.