Crispy chocolate and speculos bars

  • Preparation 10 min
  • Refrigeration 3 h
  • Cooking 10 min
  • Servings 12
  • Freezing Absolutely



  • 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



  • 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!