Waffle Pops Recipes

MINI WAFFLE POPS WITH CANDY SPRINKLES

Steps:

• Grease a waffle iron with cooking spray and preheat according to manufacturer's instructions.
• Whisk flour, sugar, baking powder, and salt together in a large bowl.
• Whisk milk, beaten eggs, butter, and vanilla extract together in a separate bowl. Pour over flour mixture; stir until batter is just moistened.
• Scoop 2 teaspoons of batter into the waffle iron for each waffle pop, leaving space between each one. Insert a lollipop stick 3/4 of the way into each pool of batter. Close lid; cook until golden and crispy, about 1 minute. Transfer waffle pop to a cooling rack. Repeat with remaining batter and lollipop sticks.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
• Scoop melted chocolate into a pastry bag fitted with a small writing tip or into a plastic resealable bag with a corner snipped off. Drizzle chocolate over one side of the waffle pops.
• Sprinkle candy sprinkles and colored sugar over pops while chocolate is still warm. Let cool until chocolate firms up, about 5 minutes.

BELGIAN WAFFLE POPS

Steps:

• Line a baking sheet with parchment paper. Using a large chef's knife, trim two corners from each waffle so they are pointed at one end. Insert ice pop sticks into the untrimmed sides of the waffles and lay them on the lined baking sheet.
• Transfer the melted chocolate to a resealable plastic bag; transfer the melted butterscotch to another resealable plastic bag. Snip the tips and drizzle the chocolate over the buttermilk waffles and the butterscotch over the chocolate waffles. Immediately cover the buttermilk waffles with sliced almonds and rainbow sprinkles. Top the chocolate waffles with the mini chocolate chips and chopped peanut butter chips. Let stand until set, about 10 minutes. Serve immediately.

WAFFLE POPS

Steps:

• Preheat a waffle iron to the medium regular setting.
• For the waffles: Sift together the flour, granulated sugar, baking powder and salt in a bowl. In a separate bowl, whisk together the milk, vanilla extract and 2 egg yolks. Pour the wet mixture over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing everything very gently until just combined.
• In a separate bowl using a whisk (or in a stand mixer with the whisk attachment), beat the 4 egg whites until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.
• Scoop the batter into the waffle iron in batches and cook according to the manufacturer's directions. Lean toward a deep golden brown color and crisp texture.
• For the vanilla maple glaze: Combine the powdered sugar, milk, butter, vanilla, maple extract and salt in a medium bowl and whisk to combine.
• When all 8 waffles are done, cut each one in half and insert a ice-pop stick in the bottom of the short side to create 16 pops.
• For the toppings: Add the cereal to a bowl and toss together. Add the nonpareils to a separate bowl.
• Drizzle some of the glaze over each waffle. Decorate half of the pops with the nonpareils and half of the pops with cereal. Serve warm or at room temperature on a platter.