Crust: Heat oven to 160C (325F). Prepare 8in round springform pan. Use food processor to crush cookies into crumbs Melt butter and speculoos together (microwave is easiest, but stove works too) Mix and press into baking paper lined spring form pan Bake for 10 minutes. Prepare cookies. Cookies: Cream butter, sugar, and speculoos spread. Add eggs and vanilla, mix to combine. Mix dry ingredients together in small bowl. Add to wet ingredients, combine. Refrigerate dough. Chop white chocolate and prepare pan or cutting board for freezer. Take a piece of chocolate and cover it with speculoos spread. Coat your hands with flour. Take a small bit of dough, flatten, and wrap around chocolate. Place ball on prepared sheet. Repeat until you’ve done have the dough. Put sheet in freezer. Put (hopefully now) somewhat cool crust in freezer. Move on to brownies. Brownies: Using double boiler (or microwave, if like me you’re feeling lazy), melt together butter, sugar, salt, and cocoa. When smooth remove from heat and add eggs one at a time. Add flour and stir 40 strokes with wooden spoon. Wait for cookies and crust to get good and cold, and while you’re waiting, proceed to bonus. Good and cold? Done waiting? Pour brownie batter into crust. Place 8 cookie balls equidistantly around the tin (one for each piece). Place a ninth in the centre. Bake (in oven still on from the crust) for 30-35min. Done when tester comes out just slightly moist. Heat up a 1/4 cup of speculoos spread, pour over top and let everything cool. Bonus: As you may have noticed, you’ve got extra cookie dough balls, extra cookie dough, extra speculoos spread, and extra white chocolate. The beauty of this recipe is that you get two extra desserts for free. You can freeze them and pull them out at a moment’s notice. Last minute potluck? No problem =) First, grab a ziplock bag and a sharpie. Label as speculoos surprise cookies. Put balls in bag and freeze. Pull out one or a bunch any time you fancy a treat. 12 min @ 160C should do the trick. Next, you still have half a bowl of cookie dough. Pull out a 8×8 square pan. Line with parchment paper. Press cookie dough into bottom. Throw in left over chopped white chocolate, press into dough. Take leftover speculoos spread, heat (so it’s easier to pour) and drizzle over the top. Stick in freezer for two hours. After that it should be good and hard. Remove from pan and place (still wrapped in parchment paper) in big ziplock bag. Now you have white chocolate speculoos