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
- Blend Speculoos cookie pieces with Peter’s® OriginalTM white chocolate and warm to 88°-89° F.
- Deposit 1¼” diameter discs onto parchment-lined baking sheet.
- Before chocolate sets, arrange one each of apricot, date, pistachio, and hazelnut pieces on top of each disc.
Yield: 85 Pieces