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.
- 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.