This post is sponsored by Penotti Canada.
For this month’s Penotti Canada recipe, I chose to work with Cookie Notti Crunchy Speculoos Spread. With the same great flavour of the original, smooth cookie butter spread (which I introduced here), this version includes crunchy pieces of speculoos cookie. Also like the smooth version of Cookie Notti, it’s GMO free and contains no artificial colours, flavours or preservatives.
I really like using the crunchy Cookie Notti in baking because of the extra textural component of the cookie pieces and when I tasted this for the first time, I initially thought it would make excellent truffles (it would!). Then I was flipping through an old cookie cookbook and happened upon a favourite childhood recipe for chocolate caramel squares and wondered if a chocolate speculoos bar would work.
I used using actual speculoos cookies as the base, spread a thin layer of Cookie Notti on top and then covered that with a thin layer of silky smooth chocolate ganache. It’s a cinch to make, sets up beautifully in the fridge and because it needs to stay refrigerated, it’s the perfect sweet treat to keep on hand for the warm weather.
Chocolate speculoos squares
Five ingredient chocolate speculoos squares.
- 250g speculoos cookies
- 57g (1/2 stick/ 4 tablespoons) unsalted butter, melted
- 120 mL (1/2 cup) Penotti Cookie Notti Crunchy Speculoos Spread
- 200 g chocolate chips
- 1 tablespoon vegetable oil
- Preheat oven to 350˚F. Line an 8 x 13-inch cake pan with parchment paper, leaving some overhang all round to help with removal of the bars once they are set.
- In a food processor fitted with a metal blade, crush the cookies, pulsing a few times.
- Add the melted butter and pulse until the cookie crumbs are completely coated.
- Tip the cookie crumbs into the prepared pan and press down firmly with your fingers.
- Bake for 15 minutes, then allow to cool to room temperature.
- Once the base is cool, use an offset spatula to spread the cookie butter smoothly and evenly over the base.
- Freeze for 30 minutes, or refrigerate for up to an hour.
- Melt the chocolate and oil in a metal or glass bowl places over a pot of simmering water or in a microwave-safe bowl in the microwave at 50% power for 2-3 minutes until melted (keep checking).
- Pour the chocolate over the cookie butter and refrigerate for a few hours until completely set.
- Use a very long, sharp knife to cut into squares.
- Keep refrigerated until ready to serve.
What about you – do you prefer crunchy or smooth cookie butter spread?
Disclosure: This post was created in partnership with Penotti Canada. I received compensation and product in exchange for a series of original recipes to appear here over a five month period. As always, all opinions are my own. I only work with companies and brands that I use myself. Thank you for supporting the brands that support eat. live. travel. write.