Maple Speculoos Fudge

Preheat the oven to 350 degrees F. Grease an 8 x 8-inch pan and line with parchment, leaving enough overhang to pull the bars from the pan after the fudge has chilled.

In a food processor, pulse the cookies and hazelnuts together until the cookies are crumbs and the hazelnuts are consistently ground into small pieces. While the food processor is running, drizzle in the melted butter. Press evenly into the bottom of the prepared pan.

Bake the crust in the preheated oven until it begins to brown at the edges, about 10 to 12 minutes. Remove the crust from the oven and allow it to cool at room temperature while you make the fudge.

In a small heavy-bottomed saucepan, heat the maple syrup to a boil over medium-high heat. Reduce the heat to medium and simmer for 5 minutes. Whisk in the cream and bring back to a boil over medium-high heat, then reduce again to a simmer. Cook until the mixture reaches 236 degrees F on a candy thermometer, about 20 minutes.

Remove the mixture from the heat and add the butter, but do not stir. Let the mixture cool for 10 minutes. Then, beat the melted butter, vanilla and salt into the mixture with an electric mixer for 5 minutes. The mixture will lose its sheen and become thicker and lighter. Pour the mixture onto the prepared crust and spread to level. Chill for 4 hours or overnight. Lift the fudge from the pan and cut into 1-inch squares. Fudge will keep in the fridge for 2 to 3 weeks or freezer for 3 months in an airtight container. Serve chilled or at room temperature.