Reese's Peanut Butter Chocolate Waffles
A yummy Reese's Peanut Butter waffles recipe. This makes for the perfect brunch recipe and combines waffles and Resse's Peanut Butter Cups for the perfect treat.
Peanut Butter and Chocolate is one of the ultimate combinations. And everyone knows to satisfy that urge for this lovely combination all you have to do is eat some delicious Reese’s Peanut Butter Cups. But now you can whip up a batch of these Reese’s Peanut Butter Chocolate Waffles and you will be even more satisfied.
These waffles are made with Peanut Butter and actual mini Reese’s Peanut Butter Cups mixed straight into the batter. Topped with a Chocolate Ganache Glaze, and some more mini Reese’s, this breakfast-dessert will have you wanting more.
- Peanut Butter Waffles:
- 1 1/2 cups All Purpose Flour
- 3 teaspoons Baking Powder
- 1 tablespoons Sugar
- 1 teaspoon Salt
- 1/3 cup Creamy Peanut Butter
- 1 1/2 cups Milk
- 2 tablespoons Olive Oil
- 1 teaspoons Pure Vanilla Extract
- 10 Mini Reese’s Peanut Butter Cups, Coarsely chopped
- Chocolate Ganache Glaze:
- 1 Cup Semi-Sweet Chocolate, Chopped
- 1/4 cup Heavy Cream
- 1 tablespoon Unsalted Butter
- Mini Reese’s Peanut Butter Cups, For Topping
Preheat the oven to 200 degrees F. This is to keep the waffles warm before serving.
To make the waffles, whisk together the flour, baking powder, sugar, and salt in a medium bowl. In a separate small bowl, whisk together the peanut butter, milk, olive oil, and vanilla. Add the peanut butter mixture to the dry ingredients, and mix until fully incorporated and smooth. Mix in the chopped peanut butter cups.
Lightly grease the waffle maker and, according to your manufactures instructions, heat the waffle maker until hot and ready. Carefully pour half of the batter into the middle of the waffle maker and bake until the edges are brown and crispy, about 5 minutes depending on your waffle maker. Repeat with the remaining batter.
Place the waffles in the oven to stay warm while making the glaze.
To make the chocolate ganache glaze, place a heatproof bowl over a pot of simmering water. Place the chopped chocolate and the heavy cream in the bowl and melt the chocolate until smooth. Add the butter and whisk until smooth.
To assemble the waffles, cut the large waffles into 4 smaller squares. Pour the chocolate glaze over the waffles and then top with mini peanut butter cups. Serve immediately and enjoy!
These waffles last up to 1 week in a sealed container in the refrigerator. Just be sure not to place the glaze and/or syrup on top of the waffle if planning on storing them for later use.
2 large waffles, each cut into 4 squares