Speculoos Crunch Bars

by Edd Kimber, featured in One Tin Bakes Easy

Published by Kyle Books

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Introduction

The phrase ‘good things come to those who wait’ does not apply to these bars. In fact, it should really be ‘good things come to those who can’t be bothered to bake’. A spin on classic refrigerator cakes, the base is a mixture of coconut oil, white chocolate and speculoos spread, mixed together with speculoos cookies, salted pretzels and salted peanuts, a real feast of sweet and salty treats. To gild the lily, the topping is a little extra chocolate. A little goes a long way with these bars, so I like to cut them into small pieces.

As featured in

One Tin Bakes Easy

Image of Edd Kimber's Speculoos Crunch Bars — Photo by Edd Kimber

Ingredients

Makes: 16-24

Metric Cups

FOR THE BARS

340 grams white chocolate (roughly chopped)
100 grams coconut oil
150 grams speculoos (Lotus Biscoff) smooth spread
250 grams Lotus Biscoff cookies (broken into small pieces)
75 grams salted peanuts (roughly chopped)
90 grams salted pretzels (roughly chopped)

FOR THE TOPPING

200 grams milk chocolate (roughly chopped)
1 tablespoon coconut oil

FOR THE BARS

12 ounces white chocolate (roughly chopped)
3½ ounces or 7 tablespoons coconut oil
5½ ounces or ¾ cup speculoos (Lotus Biscoff) smooth cookie butter
9 ounces Lotus Biscoff cookies (broken into small pieces)
2¾ ounces or ½ cup salted peanuts (roughly chopped)
3¼ ounces or 2 cups salted pretzels (roughly chopped)

FOR THE TOPPING

7 ounces milk chocolate (roughly chopped)
1 tablespoon coconut oil

Method

Speculoos Crunch Bars is a guest recipe by Edd Kimber so we are not able to answer questions regarding this recipe

For the bars:

Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a large single sheet of parchment paper that fully covers both base and sides.
Place the chocolate and coconut oil in a bowl set over a pan of simmering water and heat until they have melted. Add the speculoos spread, mixing until smooth.
Remove from the heat and tip in the cookies, peanuts and most of the pretzels (reserving a small amount for decoration). Stir until thoroughly mixed.
Scrape the mixture into the prepared tin and spread evenly. Refrigerate until set.

For the topping:

Melt the chocolate and coconut oil in a heatproof bowl set over a pan of simmering water, stirring to combine, then pour over the chilled base and spread evenly. Sprinkle with the reserved pretzels and refrigerate until set.
Use the parchment paper to transfer the speculoos crunch to a board, then use a sharp knife to cut it into pieces.

For the bars:

Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a large single sheet of parchment paper that fully covers both base and sides.
Place the chocolate and coconut oil in a bowl set over a pan of simmering water and heat until they have melted. Add the speculoos spread, mixing until smooth.
Remove from the heat and tip in the cookies, peanuts and most of the pretzels (reserving a small amount for decoration). Stir until thoroughly mixed.
Scrape the mixture into the prepared tin and spread evenly. Refrigerate until set.

For the topping:

Melt the chocolate and coconut oil in a heatproof bowl set over a pan of simmering water, stirring to combine, then pour over the chilled base and spread evenly. Sprinkle with the reserved pretzels and refrigerate until set.
Use the parchment paper to transfer the speculoos crunch to a board, then use a sharp knife to cut it into pieces.