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Nonstick spray or neutral oil, for pan

1 (12-ounce) bag semisweet chocolate chips

½ cup/125 grams speculoos cookie butter

¾ teaspoon pumpkin or apple pie spice

½ teaspoon kosher salt (such as DiamondCrystal)

1 cup/60 grams coarsely broken speculoos cookies

1 cup/50 grams mini marshmallows

¾ cup/150 grams spice drops or gumdrops

¾ cup/89 grams toasted and salted pecans (see Tip)

Sprinkles

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1. Lightly grease a 9-by-5-inch loaf pan with nonstick spray or oil, and line the bottom and 2 long sides with a sling of parchment paper, leaving enough overhang to later lift out the candy.

2. Combine the chocolate chips, cookie butter, pumpkin pie spice and salt in a microwave-safe bowl. Heat until melted and smooth, stopping every 15 to 20 seconds to stir.

   (Alternatively, place in a heatproof bowl and melt over a pot of gently simmering water.)

3. Add cookies, marshmallows, spice drops and pecans, and fold until evenly combined. Scrape the mixture into the prepared pan.

4. Use a spatula or the back of a spoon to press the mixture evenly into the pan. Top with sprinkles and firmly tap the pan against the counter a few times to ensure the mixture settles into the pan.

   Refrigerate for at least 1 hour until set.

Use the parchment sling to lift the set candy out of the pan. (If you're having difficulty, run a hot butter knife along the edges.) Use a sharp knife to cut the candy as desired. For clean slices, dip the knife in hot water and wipe dry between cuts.

Store candy in the refrigerator tightly wrapped for up to 1 month.

TIP

Feel free to double this recipe and set it into an 8- or 9-inch brownie pan. If you can only find raw pecans, toast them in a 350-degree oven for 10 to 12 minutes and generously salt while hot.