Crispy chocolate and speculos bars
- Preparation 10 min
- Refrigeration 3 h
- Cooking 10 min
- Servings 12
- Freezing Absolutely
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Craving a decadent dessert that’s TOO easy to make? These crispy chocolate and speculoos bars are THE SOLUTION !!! I swear, the taste and the crispy side will throw you to the floor!
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Ingredients
- 3 cups puffed rice
- 1 1/2 cup hazelnut cocoa spread by Stefano Faita
- 1/2 cup speculoos cookie spread
- 1/2 cup Wow Butter
- 1/2 cup butter
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Preparation
- In a large bowl, put the puffed rice. Set aside.
- In a saucepan heated over medium-low heat, put the ingredients. Cook for about 8 to 10 minutes, stirring constantly, or until combined. Be careful not to overcook or over mix otherwise the texture will change. Add a little butter if it does.
- Pour over the puffed rice and mix. Line a medium baking dish with parchment paper, pour in the mixture and press to compact. Place in the fridge for 3 hours before cutting and devouring!
Our sommeliers suggest
Inniskillin Vidal Niagara Peninsula 2019
Ontario, Canada
Inniskillin Vidal is a fruity, extra-sweet ice wine from Ontario, and it belongs in a very small glass, like a liquid dessert. Its sweetness meets the chocolate, the speculoos caramel and the peanut butter halfway, while fruit notes like apricot add something fresher to all that richness. One crunchy bar, one little glass, and the coffee can wait.
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Péché Mortel, 9.5%
Dieu du Ciel!
Chocolate and speculoos both lean toward brown, cooked sugar, cinnamon. A dark fruit beer with red berries cuts through it: the tart fruit keeps the bar from getting cloying and the malt's cocoa doubles up on the filling's. A rich dessert needs a sip that bites a little.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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