Equipment
Ingredients
Base
- 5 ml neutral oil, liquid
- 340 g chocolate chips
- 125 g speculoos cookie butter
- 6 ml pumpkin pie spice
- 4 g salt
Mix-ins
- 60 g speculoos cookies, coarsely broken
- 50 g marshmallows
- 150 g spice drops
- 90 g pecans, toasted and salted
- sprinkles
Nutrition (per serving)
Method
Lightly grease a 9-by-5-inch loaf pan with oil and line with parchment paper, leaving an overhang on the long sides.
Place chocolate chips, cookie butter, spice, and salt in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until the mixture is completely melted and smooth.
Stir the broken cookies, marshmallows, spice drops, and pecans into the melted chocolate mixture until evenly coated.
Transfer the mixture to the loaf pan and level the surface with a spatula. Add sprinkles if using and tap the pan on the counter to settle the contents.
Refrigerate the pan for at least 1 hour or until the candy is firm to the touch.
Lift the candy out using the parchment paper and slice into 12 pieces using a sharp knife.
Chef's Notes
- For a richer flavor, use high-quality chocolate with at least 60% cocoa solids. You can also use a mix of semi-sweet and dark chocolate.
- Ensure your marshmallows are fresh; stale marshmallows can become tough and rubbery when chilled.
- Toasting the pecans enhances their nutty flavor and adds a pleasant crunch. Be careful not to burn them.
- If you don't have speculoos cookies, any crisp, spiced biscuit or even graham crackers can be used as a substitute.
- For a smoother texture, you can gently melt the cookie butter and chocolate together over a double boiler instead of the microwave.
Storage
Refrigerator: 1 month — Keep wrapped tightly to maintain texture.
Freezer: 3 months — Thaw in the refrigerator before serving.
