Chocolate speculoos squares

Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins

Five ingredient chocolate speculoos squares.

Yields 24


  • 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


  1. 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.
  2. In a food processor fitted with a metal blade, crush the cookies, pulsing a few times.
  3. Add the melted butter and pulse until the cookie crumbs are completely coated.
  4. Tip the cookie crumbs into the prepared pan and press down firmly with your fingers.
  5. Bake for 15 minutes, then allow to cool to room temperature.
  6. Once the base is cool, use an offset spatula to spread the cookie butter smoothly and evenly over the base.
  7. Freeze for 30 minutes, or refrigerate for up to an hour.
  8. 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).
  9. Pour the chocolate over the cookie butter and refrigerate for a few hours until completely set.
  10. Use a very long, sharp knife to cut into squares.
  11. Keep refrigerated until ready to serve.


Recipe Notes

Note that these require refrigeration until the chocolate is completely set (approx 2-4 hours).
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