^Speculoos Tartiner | David Lebovitz

I'll stick to baking speculoos myself (Dutch or Belgian ones). I suspect I'd find this stuff too sweet, much like Nutella (unless homemade, though commercial Nutella is nice in desserts like souffle and bread pudding).

Recently I've had some Caprice chocolate wafers, and it really is funny how the palate changes. I find them so over-the-top sweet now compared to when I was just a teenager.