I’ve been playing around a lot with Speculoos spread recently and thought I’d throw it in some popcorn and see what happened. Naturally, great things happened. If you’re unfamiliar with Speculoos, it’s a tea biscuit from Belgium that I think of as a cross between a graham cracker and a gingersnap. You can find them at Wegmans, Fairway, and many other large supermarkets. The spread is what you get when you crush up the biscuits and add some other emulsifying stuff. It’s also known as cookie butter, easily found at Trader Joe’s, and is better than Nutella. It has a somewhat spicy flavor and fun texture that is fun to bake with.
I hoped that melting the spread with chocolate chips would make for a good popcorn topping, and I was right. I didn’t bother measuring anything; the amounts are mostly based on personal preference anyway. Here’s what you need to do:
Step 1: Make some popcorn from scratch. You can buy popcorn kernels at the grocery store, and either pop them on the stove (instructions here), or in a large microwaveable bowl. Cover the bottom of the bowl with one layer of kernels, and cover with a plate that fits over the bowl. Microwave the popcorn until there are 3 seconds between the pops. Sprinkle salt to taste.
Step 2: Microwave some chocolate chips and Speculoos spread on high in 15 second intervals. If you’re not sure you’ve microwaved enough, it’s easy to add more later.
Step 3: Pour the meltedness on the popcorn and coat evenly with a spoon, rubber scraper, or both.
Step 4: Spread the popcorn onto a baking sheet covered with parchment paper and stick in the fridge for at least 20 minutes so the chocolate can solidify.
Step 5: Take out and enjoy! Great as is for a party dessert, or on top of ice cream!
Hey y’all, happy August! I’ve been playing around with beach snacks and fast sweet treats. Cookie butter, also known as speculoos spread, is one of my favorite things that comes out of a jar. Check out the video I made about how to eat it!
If you have some cookie butter in the cupboard and you don’t know what to do with it, here are the five things:
1. Dip sliced apples into it like peanut butter. Quick, easy, sweet, kinda nutritious.
2. Spread onto toast. Really lets the speculoos flavor come through.
3. Put it on ice cream. If you microwave a small bowl of the spread until it liquefies, it will harden like a chocoalte shell once it hits the ice cream. Textury delight!
4. Make it a filling for cookies. If you’re making a batch of cookies, or even want to spice up some store-bought cookie dough, a speculoos filling will surprise friends and taste great.
5. Eat with a spoon. Why not? Fewer calories, right?
Looking for more ways? Check out my speculoos rice crispy treats here!
You know those “baking” recipes that don’t require baking…skillet cookies, bars of various sorts, icebox cake, rice crispy treats. Rice crispy treats are like a blank canvas from which you can create beautiful art. Add peanut butter, use chocolate rice crispies, add unmelted, mini marshmallows, or add cookie crumbs! One of the final nights of senior year, my friend Desirée and I were trolling the internet for some baking ideas and we somehow came up with rice crispy treats, with speculoos biscuit crumbs for an added toffee-like taste. One late-night Wegmans run later, and we were equipped with rice crispies, speculoos biscuits, marshmallows, and butter. We got some speculoos spread for good measure. The best part about any rice crispies is that you can adjust the texture to your personal taste: ooey gooey? More marshmallows. Crispety-crunchety? More rice crispies. While this recipe is quick, the cleanup can be a little tricky. Make sure to soak your pot as soon as it’s empty!
Speculoos Rice Crispy Treats Makes about 12 bars
1/2 cup unsalted butter
8-12 oz marshmallows
7 speculoos biscuits, crushed
4 1/2 cups rice crispies
1 pinch salt
Melt the butter in a large saucepan. Add the marshmallows and mix diligently until it’s all melted. Add a pinch of salt. Add the rice crispies and speculoos crumbs, in half increments, until the cereal and cookies are coated evenly. Quickly transfer to a lined pan to cool and eat.