Speculoos Cups recipe

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Ingredients

6 ounces dark chocolate, coarsely chopped
½ cup cookie butter (speculoos spread)
½ cup crushed speculoos cookies (European caramelized cookies)

Nutrition Info

154.9 calories
carbohydrate: 16.5 g
cholesterol: 1.5 mg
fat: 9.4 g
fiber: 0.9 g
protein: 0.9 g
saturatedFat: 1.9 g
servingSize: -
sodium: 19.2 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chocolate in top of a double boiler over simmering water, heat, stirring frequently and scraping down the sides, until melted and smooth, about 5 minutes.

  2. Scoop 1 1/2 teaspoon melted chocolate into 12 silicone or paper cupcake liners, spread evenly around the bottom and partway up the sides with a spoon. Chill until set, 10 to 15 minutes.

  3. Mix cookie butter and crushed cookies together in a small bowl to make filling.

  4. Drop teaspoonfuls of the filling over the chilled chocolate. Cover with remaining melted chocolate, smoothing the tops with a spoon. Chill until set, about 30 minutes.

Recipe Yield

12 speculoos cups

Recipe Note

This recipe was created when my four-year-old daughter asked to make peanut butter cups and I had to tell her we were out of peanut butter. She said, That's ok, let's just use speculoos spread! Brilliant. Speculoos cookies are a traditional cookie common here in Belgium, as well as Holland and Germany. You can find them in America with a bit of searching. Trader Joe's® and Amazon sell both speculoos cookies and spread (which they call cookie butter).

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