Chocolate Covered Speculoos Oreos

Photo and Recipe By: Melissa’s Cuisine

Makes 12

Ingredients:
12 Oreo cookies
3/4 cup Speculoos Spread
1/2 cup milk chocolate chips
1 teaspoon Coconut Oil

1.  Place Oreos on a wax paper lined cookie sheet.

2.  Spoon about 1 Tablespoon of Speculoos  spread on top of each Oreo.  Spread evenly with a knife.

3.  In a microwave safe bowl, melt the chocolate chips and coconut oil.  Stir smooth.

4.  Spoon melted chocolate over the Speculoos covered cookies.

5.  Allow the chocolate to harden before serving.

Cookies can be stored in an airtight container.

Speculoos Apple Crumble Pizza

 

Photo and Recipe By: Insidebrucrewlife

Ingredients

For the Apples

3 Tablespoons butter

6 cups diced apples

1/2 cup brown sugar

1 teaspoon cinnamon

For the Crumble

1/4 cup brown sugar

1/4 cup sugar

1/4 cup flour

1 cup Speculoos cookie crumbs

1/2 cup quick oats

1/4 cup butter, softened

For the Crust

1 can refrigerated pizza crust (I use Pillsbury)

1/2 cup Speculoos Spread

For the Glaze

1/2 cup powdered sugar

2-3 teaspoons milk

Instructions

1. Melt the butter in a large skillet. Add the apples and saute until soft. (about 6 minutes) Stir in the sugar and cinnamon until melted. Set aside to cool.
2. Combine the topping ingredients and mix until crumbly.
3. Open the can of pizza dough. Unroll it and place on a baking sheet. Bake 7 minutes. Cool for at least 5 minutes. Spread the Speculoos spread on the pizza crust. Leave a 1 inch border all around the crust. Spoon the cooled apples on top of the spread. Sprinkle with the crumble mixture. Bake at 400* for 15 minutes. Let cool.
4. Mix together the powdered sugar and milk. Drizzle over the edges of the crust if desired. Cut into roughly 20 slices.

 

Speculoos Spread Pop-Tarts

 

Photo and Recipe By: Flour-Child

Ingredients:
10 ounces all-purpose flour
1 tsp kosher salt
8 ounces cold butter, cubed
6 ounces light corn
Speculoos Spread
3 egg whites
4 cups confectioners’ sugar
1 1/2 teaspoon vanilla extract
Direction:
Cut the butter into the flour, along with the salt, until reduced to pea sized lumps. You can use a hand/stand mixer or a food processor, or just do it with your fingers. Then add the corn syrup all at once and mix until it forms a ball. Dust your hands with a little flour, scoop out the dough, and knead lightly until smooth.


Flatten the dough into a squarish shape, cut it in half into two rectangles, wrap each in plastic, and chill 30 minutes or as long as you like. The dough can be refrigerated for up to 3 days. Preheat oven to 350. Once the dough is thoroughly chilled, roll out one of the rectangles to 1/4”, and no thicker. Even slightly less than 1/4″ thickness is ideal Remember, each Pop-Tart will have two layers of dough, Biscoff filling, and icing on top. If the dough is rolled too thick, you could end up with a 1″ Pop-Tart. Not ideal. What I did was roll each rectangle into a very long and skinny rectangle, about 6″ wide and 16″ long. If it’s longer, that’s fine, just keep it 6″ wide. Then, I sliced the rectangle into two 3″ by 16″ strips, and then sliced those strips crosswise every 2 inches. You should end up with a bunch of symmetrical 2×3 squares of dough. It’s fine if they’re not perfect, as long as each rectangle has an equal sized counterpart to pair it with.

Brush the squares with a little milk or water to act as your “glue” when you seal the layers together. Spread about 2 tablespoons of Speculoos spread on half the 2×3 squares, leaving a 1/4 inch border around the edge. Top these with the remaining pieces of dough. Smooth the dough over the filling and press out any air bubbles before gently sealing the edges of the dough together. Crimp the edges of the dough with a fork to up the cuteness meter. I then trimmed the ragged edges of my sealed pop tarts with a paring knife for even more cuteness.

Poke several holes with a fork in the top layers of the pop-tarts to create steam vents, so they don’t explode in baking. Transfer your Pop-Tarts to a parchment lined or well-greased baking sheet, and bake for 15-20 minutes, until they just start to become golden brown around the edges.
While those bake, repeat this entire process again with the second half of the dough you forgot was still in the fridge. Let all Pop-Tarts cool completely before icing.

Make the icing: beat the egg whites (or meringue powder and water) with the vanilla extract with an electric mixer until frothy. Add the confectioners’ sugar gradually and beat on low until the mixture is shiny. Increase speed to high and beat until icing forms stiff, glossy peaks, about 5-7 minutes. If using meringue powder, beat until it reaches soft peaks. Spoon a very small amount of icing on the center of each Pop-Tart, and carefully spread until it reaches the crimped edge. Top with sprinkles for over the top cuteness. Let the icing harden before eating… in fact, these Pop-Tarts are even better the second day, if they last that long.

 

Special Speculoos Spread Truffles

 

Photo and Recipe by: The Wooden Spoon

Ingredients – Makes approximately 24 truffles

• ⅓ cup of cream
• 250g of milk chocolate, roughly chopped
• ½ cup to 1/3 cup of chunky Speculoos spread
• sprinkles to decorate

Directions

1. Heat the cream over a medium to low heat on the stovetop.
2. Once it starts to simmer, remove from the heat and add the chocolate and speculoos spread. Stir well until it is completely melted and combined. Return to the heat for short periods of time to melt completely if necessary.
3. Pour into a bowl and let it cool on the bench for at least 30 minutes, then cover with kitchen wrap or a lid and let it set completely in the fridge, preferably overnight.
4. Once the ganache has set, take heaped teaspoon amounts and using your hands, roll them into balls. Immediately roll them in the sprinkles and then place onto a plate or chopping board that’s been lined with baking paper.
5. Let set in the fridge again overnight.
6. Truffles will keep well in the fridge for at least a week.

 

Chocolate Speculoos Spread Pinwheel Cookies

Photo and Recipe By: Keepinitkind

Prep Time: 1 hour

Cook Time: 15 minutes

Yield: 30 cookies

Ingredients

Speculoos Dough

• 1 1/2 tsp. Ground Flaxseed + 1 1/2 T. Hot Water
• 1/3 C. Coconut Oil
• 1/4 C. Creamy Speculoos Spread
• 1/2 C. Organic Sugar
• 3 T. Non-Dairy Milk
• 1 tsp. Vanilla Extract
• 1 1/3 C. Unbleached All-Purpose Flour
• Pinch of Salt

Chocolate Dough

• 1 1/2 tsp. Ground Flaxseed + 1 1/2 T. Hot Water
• 1/2 C. Coconut Oil
• 1/2 C. Organic Sugar
• 3 T. Non-Dairy Milk
• 1 tsp. Vanilla Extract
• 1 1/3 C. Unbleached All-Purpose Flour
• 3 T. Cocoa Powder
• Pinch of Salt

Instructions

1. For the Speculoos dough: stir together the flaxseed and hot water and set aside so that it gels.
2. In a stand mixer whisk the coconut oil, Speculoos spread and sugar together, on high, until it is whipped and there are no chunks of coconut oil. Add the non-dairy milk, vanilla and flaxseed "egg" in and mix again until incorporated evenly.
3. Turn the mixer on medium speed and slowly add the flour and salt, mix until crumbly and no loose flour is left. Press the dough into a ball and set aside.
4. Make another flax egg for the chocolate dough, set aside, and use the stand mixer at high speed to whip the coconut oil and sugar together.
5. Add the non-dairy milk, vanilla, and flaxseed to the bowl and whisk together. Slowly add the flour, cocoa powder and salt to the bowl and mix until crumbly, like before.
6. Press the chocolate dough into a ball and set aside.
7. Roll the Speculoos dough out into a rough rectangle shape that is 1/4" thick. Use plastic wrap on both sides for easier rolling. You want the sheet to be 7" wide, I used a pizza cutter to trim the sides straight and pressed the excess dough into the end.
8. Now, roll the chocolate dough out in the same fashion. Carefully place the chocolate dough on top of the Speculoos dough and offset them length-wise about a 1/4".
9. Use the plastic wrap to roll the dough much like you would sushi. Do it slowly and tightly so that there are no cracks or gaps. Wrap the roll tightly and freeze it for 45 minutes. You may want to turn it slightly midway so that there is no flat spot.
10. Preheat oven to 350F. Once the log is firm, slice the cookies from the log at a 1/4" thick and place them on two large baking sheets. Bake for 15 minutes.
11. Once the cookies are done baking, take the sheets out and wait 4 minutes before placing the cookies on a cooling rack. Serve at room temperature.