Have you tried the new Reese Peanut Butter Chocolate Spread? If you’re a fan of the classic peanut butter chocolate combo, this is going to be your new favourite thing.
The best way to describe the flavour? It tastes like someone put some Reese peanut butter cups in a blender. Be prepared to be addicted!
It’s a versatile spread, and I know I’ll be exploring some Reese dessert recipes. But for now I’m finding one of my favourite ways to eat it is right out of the jar, with a spoon.
It also tastes amazing spread on my mom’s home made biscotti. It’s a great way to satisfy my occasional sweet craving.
I recently planned a special family brunch where I served these over the top Peanut Butter, Chocolate, and Banana Belgian Waffle Sandwiches. Combining the Reese spread with banana is really a match made in heaven, and it was an easy way to make a classic waffle recipe extra special.
I thinned some of the Reese Peanut Butter Chocolate spread with coconut oil, to make a sauce that is easy to drizzle over and into the waffles. I like to use coconut oil because of the health benefits, but you can use vegetable oil if you prefer. If you have any leftover waffles, you can use them the next day to make a fun variation – Grilled Peanut Butter, Chocolate, and Banana Waffle Sandwiches. All you do is make the same sandwich with your leftovers, and throw them into a panini press (or frying pan) for an amazing grilled waffle sandwich your family will love.
Peanut Butter, Chocolate, And Banana Belgian Waffle Sandwiches
2 cups flour
¼ cup plus 3 tbsp sugar
2 tsp baking powder
½ tsp salt
2 cups milk
½ vegetable oil or melted butter
3 bananas, sliced
1 ½ cups Reese Peanut Butter Chocolate Spread
1 cup whipping cream
Peanut Butter Chocolate Sauce:
1 cup Reese Peanut Butter Chocolate Spread
½ cup melted coconut oil or vegetable oil
1. To make peanut butter chocolate sauce, combine 1 cup Reese spread with ½ cup melted coconut oil or vegetable oil in a small bowl and stir until smooth.
2. To make waffle batter, combine flour, ¼ cup sugar, baking powder, and salt in a bowl and stir to mix.
3. Add eggs to milk and whisk together. Pour over flour mixture and stir to combine but don’t overmix.
4. Stir in oil or melted butter.
5. To make waffles, preheat your waffle iron and follow manufacturer’s instructions. Most waffle makers will take ½ cup to ¾ cup of batter. Pour batter into waffle iron and add 2 tbsp of chocolate peanut butter sauce. Top with some batter to cover sauce and prevent sticking (optional).
6. While the waffles are cooking, whip cream with 3 tbsp of sugar until soft peaks form.
7. To assemble sandwiches, divide each Belgian waffle into 4 sections. Spread 2 sections with 2 tbsp of the Reese spread each and top with ½ banana, sliced. Cover with the remaining 2 sections to make 2 sandwiches. Add a dollop of whipped cream to each sandwich and drizzle with1 tbsp of the peanut butter chocolate sauce.
– I made this recipe in a Belgian waffle press, because that’s what I have. It works just as well in a regular waffle press. I liked the waffles with some Reese spread drizzled into the batter. I found if you add it to the top of the batter, some residue sticks to the iron and eventually starts to burn, so I preferred to add a little batter overtop to cover. You could also swirl some Reese spread into batter instead before you pour it.
– If you use coconut oil, ensure it does not have a coconut oil taste. I use the organic coconut oil by Omega Nutrition that is suitable for baking.
This post is sponsored by Hershey’s Canada who has graciously compensated me monetarily and with product. All opinions are my own.