
This waffle stack elevates the classic flavours of PB & J with peanut-honey cream, red berry compote and salted peanuts.
60 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
150 grams
Creme Fraiche
(Contains: Milk)
30 grams
Honey
50 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Cashew nuts, Nuts, Pistachio nuts, Pecan Nuts, Almonds, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
4 unit(s)
Waffle Amour Sugar Pearl Waffles
(Contains: Egg, Cereals containing gluten, Soya, Wheat May contain traces of: Milk)
70 grams
Red Berry Compote
a) If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the waflles.
b) Pop your peanut butter, creme fraiche and honey in a mixing bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
c) Mix together with a fork until well combined.
d) Crush the peanuts in the unopened sachet using a rolling pin.
a) Warm 4 waffles by popping them in the microwave for 30 secs. TIP: Keep the remaining waffle for another recipe.
b) If you're using the oven, pop the waffles onto a baking tray and into the oven to warm through, 2-3 mins.
a) Spread the peanut-honey cream evenly over each warm waffle.
b) Place 1 waffle on each plate, then drizzle 1 quarter of the berry compote over each.
c) Stack a second waffle on top of each waffle, making 2 waffle stacks. Drizzle the remaining red berry compote over each stack.
d) Sprinkle over the crushed peanuts to finish.
Enjoy!