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Recipes

Speculoos Mendiants

907 g Peter’s® OriginalTM White Chocolate
400 g Speculoos Cookies, Chopped (2-4 mm Pieces)
Glacéed or Dried Apricots, Approximately ½” Thin Wedges
Dried Dates, Approximately ½” Thin Wedges
Pistachios, Roasted and Salted
Hazelnuts, Roasted Whole or Halves
  1. Blend Speculoos cookie pieces with Peter’s® OriginalTM white chocolate and warm to 88°-89° F.
  2. Deposit 1¼” diameter discs onto parchment-lined baking sheet.
  3. Before chocolate sets, arrange one each of apricot, date, pistachio, and hazelnut pieces on top of each disc.
Yield: 85 Pieces