Chocolate Bacon Waffles with Peanut Butter Caramel Sauce

SERVINGS

8

PREP TIME

20 min

TOTAL TIME

30 min

GLUTEN FREE

NO



Is it breakfast or dessert? What's for certain is that it is soooooo good.


 Enjoy these main ingredient substitutions:

Dry Aged Hickory Smoked Bacon Slices

ingredients

For ​Peanut ​Butter ​Caramel Sauce:

3/4 cup light brown sugar, lightly packed
1 1/2 cups half-and-half
1/2 cup creamy peanut butter
1/2 teaspoon kosher salt
1 tablespoon pure maple syrup

For ​Chocolate ​Bacon Waffles:

1 (8 oz) package Jones Dairy Farm Dry Aged Bacon
1 cup unsweetened cocoa powder
2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup granulated sugar
1/2 teaspoon kosher salt
4 large eggs, room temperature
1/4 cup (4 tablespoons) unsalted butter, melted
2 cups buttermilk, room temperature
DIRECTIONS

For ​Peanut Butter ​Caramel ​Sauce:

In large, heavy-bottomed sauce pan, combine all ingredients. Cook over medium heat, stirring frequently. Once mixture starts bubbling, turn heat down so it simmers gently (being careful not to get burned by splatters) and let it continue cooking for 5 minutes to thicken. (If caramel is too thick, add more half-and-half to thin it out, 1 tablespoon at a time.) Keep caramel on low heat until ready to use.

For ​Chocolate ​Bacon ​Waffles:

Chop bacon and fry in medium skillet until crispy. Remove bacon with slotted spoon to paper towel-lined plate to drain. Set aside.

Grease waffle iron and plug in to preheat. In large mixing bowl, whisk together cocoa powder, flour, baking powder, sugar and salt.

In separate bowl, whisk together eggs, butter and buttermilk, beating 1-2 minutes. Add wet ingredients to dry, stirring until just combined; add in bacon. Portion batter into hot waffle iron and cook until iron stops steaming.

If not serving right away, keep on plate in warm oven until ready. Serve waffles with peanut butter caramel sauce.

Waffles can be wrapped in wax paper and frozen in zip-top bags for up to one month. Peanut butter caramel sauce can be kept in an air-tight container in the refrigerator for up to one week and reheated in the microwave or on the stove in a sauce pan before using.

Ingredients

Directions

For ​Peanut ​Butter ​Caramel Sauce:

3/4 cup light brown sugar, lightly packed
1 1/2 cups half-and-half
1/2 cup creamy peanut butter
1/2 teaspoon kosher salt
1 tablespoon pure maple syrup

For ​Chocolate ​Bacon Waffles:

1 (8 oz) package Jones Dairy Farm Dry Aged Bacon
1 cup unsweetened cocoa powder
2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup granulated sugar
1/2 teaspoon kosher salt
4 large eggs, room temperature
1/4 cup (4 tablespoons) unsalted butter, melted
2 cups buttermilk, room temperature

For ​Peanut Butter ​Caramel ​Sauce:

In large, heavy-bottomed sauce pan, combine all ingredients. Cook over medium heat, stirring frequently. Once mixture starts bubbling, turn heat down so it simmers gently (being careful not to get burned by splatters) and let it continue cooking for 5 minutes to thicken. (If caramel is too thick, add more half-and-half to thin it out, 1 tablespoon at a time.) Keep caramel on low heat until ready to use.

For ​Chocolate ​Bacon ​Waffles:

Chop bacon and fry in medium skillet until crispy. Remove bacon with slotted spoon to paper towel-lined plate to drain. Set aside.

Grease waffle iron and plug in to preheat. In large mixing bowl, whisk together cocoa powder, flour, baking powder, sugar and salt.

In separate bowl, whisk together eggs, butter and buttermilk, beating 1-2 minutes. Add wet ingredients to dry, stirring until just combined; add in bacon. Portion batter into hot waffle iron and cook until iron stops steaming.

If not serving right away, keep on plate in warm oven until ready. Serve waffles with peanut butter caramel sauce.

Waffles can be wrapped in wax paper and frozen in zip-top bags for up to one month. Peanut butter caramel sauce can be kept in an air-tight container in the refrigerator for up to one week and reheated in the microwave or on the stove in a sauce pan before using.