Serious Eats: Talk

Biscoff spread and salted caramel from France - what to make?

I'm just back for a short trip to France, and in between cheeses and bottles of wine, I managed to fit in a jar of Biscoff (speculoos) spread and a jar of salted caramel I found in a tiny local shop. I'm trying to think of things to do with them other than spreading them on bread and/or spooning them directly into my mouth. For the salted caramel I might try a millionaire's shortbread, but I have enough to make more than one recipe. And for the Biscoff I have no idea - anyone tried making blondies out of it?

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