Recipe courtesy of Fake Bake
Recipe courtesy of Fake Bake
Watch how to make this recipe.
Belgian Waffle Pops
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- Level: Easy
- Total: 30 min (includes setting time)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 222
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 5 g
- Cholesterol
- 33 mg
- Sodium
- 238 mg
- Level: Easy
- Total: 30 min (includes setting time)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 222
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 5 g
- Cholesterol
- 33 mg
- Sodium
- 238 mg
Ingredients
Directions
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18m
Easy
CLASS
Special equipment:
6 ice pop sticks- Line a baking sheet with parchment paper. Using a large chef's knife, trim two corners from each waffle so they are pointed at one end. Insert ice pop sticks into the untrimmed sides of the waffles and lay them on the lined baking sheet.
- Transfer the melted chocolate to a resealable plastic bag; transfer the melted butterscotch to another resealable plastic bag. Snip the tips and drizzle the chocolate over the buttermilk waffles and the butterscotch over the chocolate waffles. Immediately cover the buttermilk waffles with sliced almonds and rainbow sprinkles. Top the chocolate waffles with the mini chocolate chips and chopped peanut butter chips. Let stand until set, about 10 minutes. Serve immediately.
