Especially during the holiday season, Biscoff, aka speculoos, aka a Dutch gingerbread, ought to make an appearance in everything. I'm already dreaming of speculoos hot chocolate, but for now, I've got puppy chow on my mind.
The traditional puppy chow recipe contains peanut butter and milk chocolate chips, but this rendition calls for spiced speculoos spread and white chocolate chips. I'm a big believer in salting my sweets and find it helps balance the sugar overload. Now all you need is a big steaming latte to go with the spiced puppy chow!
- 5 tablespoons salted butter
1/2 cup Biscoff or speculoos spread
1 cup white chocolate chips
1/2 teaspoon salt, optional
1 teaspoon vanilla extract
7 cups (13 ounces) multigrain squares, like Cascadian Farm Organic
1 1/2 cups confectioners' sugar
- In a large, heavy-bottom stock pot, melt butter, speculoos spread, and chocolate over low heat, stirring frequently. Stir in salt (optional). Turn off heat, and stir in vanilla. Then quickly fold in multigrain squares, ensuring that each square is coated in speculoos mixture.
- In a large resealable plastic bag, pour in confectioners' sugar, followed by speculoos-coated cereal. Seal the bag and shake until cereal is completely coated in sugar.
- Serve immediately or store for up to a week.
- Desserts, Mixes
- North American
- Serves 10-12