Biscoff Spread has been making its rounds in baking blogs over the past few months, and I have been dying to get my hands on a jar. I knew that Trader Joe’s sold a version of it as Speculoos Cookie Spread, but I hadn’t been able to find it because I always seemed to go there at the busiest times possible and preservation of my sanity didn’t allow for browsing.
Everything changed on Thursday, though. It was February vacation for the public schools, which meant no work for me. I used my free morning to go grocery shopping, because I hadn’t gone since my birthday, which was two weeks before. Can I just say, a calm and empty Trader Joe’s is even worse than a jam-packed Trader Joe’s. It was amazing to actually be able to walk calmly down the tiny aisles and actually LOOK at the products. I usually go in with my list and a plan of attack and leave hating everyone and everything because there were so many people inside. Thursday was the exact opposite, and it was heaven. But not for my poor wallet. It was totally worth it, though, because I finally found the coveted Speculoos Cookie Spread.
I came home and almost immediately opened the jar and stuck a spoon in it. Heaven. In. A. Jar. That is all I have to say. My suitemates weren’t much more articulate when I gave them a taste. I’m absolutely going back next week and getting another jar or two because Trader Joe’s is notorious for discontinuing items, and I don’t want to lose my heaven unexpectedly.
After tasting I started looking for all the recipes involving Biscoff that I saw and bookmarked for making once I got my hands on a jar. Unfortunately I didn’t have all the ingredients called for in a lot of them, but I finally found the perfect first recipe. It required no baking at all, but it let the Biscoff flavor SHINE. What could it be, you ask?
I found the recipe on Sugarcrafter, and it actually wasn’t one the first recipes I had in mind. But it was perfect.
I was slightly skeptical about it at first, because it didn’t call for the normal fudge ingredients, or at least it didn’t call for what I normally think of as being in a fudge recipe. But come on, it had Biscoff, butter, and powdered sugar, so even if it didn’t turn out like fudge it would still be amazing.
The final product didn’t even come close to disappointing. It was amazing. So amazing that my roommate demolished it all by early the next afternoon. I didn’t even get a chance to take pictures. My fault for only making half a batch, though.
Some comments: eyes popping out of heads, silence, “OMG, it’s better than SEX!”, “You’re making more. What do you need for it?!?!”, and frequent trips to the fridge for “breakfast”. I’d say it was a success.
After the fudge, I made another Biscoff recipe. Biscoff Swirl Brownies from Bake at 350. No words. Except that they definitely get better after sitting for the night. The brownie was slightly undercooked, so it’s a deep dark chocolate batter with Biscoff swirled in. I know I’m comparing this spread to heaven with a bit too much frequency, but that’s really the only way to describe it.
Two of my suitemates just tried them a few minutes ago, and I wish I could have taken a picture of one of their reactions. One is the same one that made the mountain comment about my birthday cake, and she always has the most priceless reactions to my creations. I love her, haha.
I kindly requested that the 9″x13″ pan of brownies last AT LEAST the night so I can take some to my friends in class tomorrow, so I’m keeping my fingers crossed that it actually happens, especially with three sugar/chocolate/biscoff addicts in the same room.
I’m not counting on it, though. I might have to make more fudge in order to preserve the brownies from their Biscoff-covered fingers. It’s so addicting, so I don’t blame them. Instead, I blame myself for introducing it to them in the first place. I’m SUCH a bad influence.