I have made a few variations on these (like my apple raisin slowpokes), but it is the holiday season and time for warm spices! And so these were a new addition to my candy platter this year.
This recipe uses cookie butter made from Speculoos cookies. I used Cookinotti brand that was easy to find at the grocery store. It is GOOD stuff. I also used it in a cheesecake recipe this past year that I entered into a contest, so if you are looking for a more elaborate dessert, check it out !
On to the recipe. Spread out parchment/wax paper over pans or a flat work surface in your kitchen. Get your double boiler ready and melt:
- 2 cups semi-sweet chocolate
- 1 cup cookie butter
Once smooth, remove from heat and stir in:
- 2 cups spice cookie pieces (I used Simple Pleasures Spice Snaps)
- 1/2 cup chopped walnuts
Drop spoonfuls onto parchment/wax paper and allow to fully set before removing to container. These do best in a cool environment, so I kept them in the fridge in a tin with paper between the layers.
For a peek inside: