Recipe courtesy of Sunny Anderson
Sunny's Quick Waffle Iron PB&J Affair
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- Level: Easy
- Total: 35 min (includes cooling time)
- Active: 20 min
- Yield: 2
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 848
- Total Fat
- 42 g
- Saturated Fat
- 13 g
- Carbohydrates
- 105 g
- Dietary Fiber
- 6 g
- Sugar
- 57 g
- Protein
- 18 g
- Cholesterol
- 45 mg
- Sodium
- 366 mg
When you love a classic so much you look for other ways to enjoy it, you can kind of feel like you're caught up in a love affair. The honeymoon stage hasn't ended since my first smooshed PB&J in a lunchbox. I don't care how old I get, I will still stop down for a quick PB&J and chips for comfort. I like mine with seedless raspberry jam, so that's what I use here, but grape jelly would be great as well for this love affair.
- Level: Easy
- Total: 35 min (includes cooling time)
- Active: 20 min
- Yield: 2
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 848
- Total Fat
- 42 g
- Saturated Fat
- 13 g
- Carbohydrates
- 105 g
- Dietary Fiber
- 6 g
- Sugar
- 57 g
- Protein
- 18 g
- Cholesterol
- 45 mg
- Sodium
- 366 mg
Ingredients
Sauce:
Waffle Iron:
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Directions
Special equipment:
a waffle iron- For the sauce: In a small pot on medium-low heat, add the jam, juice and thyme. Steep on medium-low heat until the thyme perfumes the pot, about 10 minutes. Remove from the heat and refrigerate or keep at room temperature.
- For the waffle iron: Turn on a waffle iron, and while it heats up, assemble the sandwiches. On the bottom half of each sliced croissant, add the peanut butter in a line down the center. Sprinkle the nuts over the entirety of each half along with a dusting of cinnamon sugar. Top with the croissant tops.
- When the waffle iron is ready, use cooking spray to coat the top and bottom of the iron plates. Place the filled croissants on the iron towards the center and close. If needed, weigh down the waffle iron with a heavy pot or pan to create a nice press. Cook until the light turns green or a peek reveals a fully sandwiched croissant. Remove gently to a wire rack, it will be limber, but as it cools it will become rigid enough for dipping. Use a pizza cutter or a knife to cut into 1-inch planks along the length and remove to a serving plate. Dust with powdered or cinnamon sugar. Serve with the dipping sauce.
