Cinnamon Vanilla Waffle Dippers and Breakfast Night with Krusteaz

• Vegetarian

• Condiments

  • 1 Maple syrup

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1 batch Krusteaz light & crispy belgian waffle mix
  • 1 Pinch Nutmeg
  • 1 Powdered sugar
  • 1/2 tsp Vanilla extract

Found on thedomesticrebel.com

Description

Ingredients

• 1 batch Krusteaz Light & Crispy Belgian Waffle Mix (make as much or as little as youd like; however, for 18 waffle sticks I used the 1&1/2 cups mix preparation)
• 1 tsp ground cinnamon
• Pinch nutmeg
• ½ tsp vanilla extract
• Maple syrup, for dipping
• Powdered sugar, for dusting
• 2 pkg (24 count each) OR 1 (30 oz) log refrigerated chocolate chip cookie dough, at room temperature (or you may substitute your own homemade cookie dough recipe)
• 1 cup semi-sweet chocolate chips
• 1 (11 oz) pkg snack-size Snickers bars, unwrapped and chopped
• 1 cup chopped peanuts (I used unsalted)
• 1 (11 oz) pkg caramel bits or caramels, unwrapped
• ⅓ cup sweetened condensed milk
• 1 box vanilla sugar cookie mix (I like Krusteaz)
• 1 egg
• ½ cup (1 stick) butter, softened
• 2-3 Tbsp milk or oil
• 1 (3.4 oz) box instant coconut cream pudding mix (just the dry mix)
• 1 tsp coconut extract, optional but adds great flavor
• 1 cup white chocolate chips

Directions

• Preheat oven to 350 degrees F. Liberally grease an 18-cavity waffle stick pan with cooking spray and set aside. Meanwhile, in a large bowl, prepare a batch of Belgian waffle batter according to the back of the box; stir in the cinnamon, nutmeg & vanilla to combine.
• Drop heaping Tablespoonfuls of batter into the prepared & greased cavities; smooth out the tops and evenly fill the cavities by smearing the batter around with a greased butter knife. Gently tap the batter into the pan and bake the waffle dippers for about 8-10 minutes or until golden and and a toothpick inserted near the center comes out clean.
• Allow the waffle dippers to cool in the pan for about 5 minutes before carefully inverting them onto a wire rack. Dust with powdered sugar, if desired, and serve with maple syrup.
• NOTE: you may have additional batter. If this is the case, continue making more batches until no batter remains. However, I got 18 waffle sticks with this recipe using the 1 & ½ cups mix preparation on the back of the Krusteaz box.
• Preheat oven to 350 degrees F. Line an 8x8 or 9x9 square baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray.
• Unwrap one package of the refrigerated cookie dough (or cut the large log of dough in half). Press the dough evenly into the baking pan and bake for approx. 10 minutes. Remove the pan from the oven but keep the oven on.
• Sprinkle the cookie layer with the chocolate chips, chopped Snickers bars, and chopped peanuts. Meanwhile, in a medium bowl, combine the caramel candies and the sweetened condensed milk. Microwave on HIGH power for about 30 seconds. Stir, then microwave again if needed for another 15-20 seconds, stirring until smooth.
• Pour the caramel evenly over the bars. Top with the remaining cookie dough by either forming it into a square shape on a cutting board, picking it up and laying it on top of the bars, or by tearing off little pieces of dough, gently smooshing them in the palm of your hand, and laying them on top of the caramel almost like a puzzle.
• Bake for approx. 25-30 minutes or until the top is golden and just about set. If its sloshing around in the pan, bake it for another 5-10 minutes. Its okay if its a little bit jiggly. Cool COMPLETELY, then pop in the fridge for about 1-2 hours or until its sufficiently chilled before cutting into bars.
• Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or mist them lightly with cooking spray. Set aside.
• In a large bowl, stir together the sugar cookie mix, egg, softened butter, milk, instant pudding mix and the coconut extract until a soft dough forms. You may have to knead it together with your hands. You can add a little more milk or oil, one Tbsp at a time, until dough is soft and workable. Stir in the chocolate chips.
• Drop rounded Tablespoonfuls of dough onto the baking sheets about 2 apart. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies will be golden brown and just barely set. Do not over-bake. Cool completely before serving.