Try mixing and matching sauces and toppings for these dessert nachos-you can't go wrong. Every single bite is crunchy, buttery, sweet and salty. Whipping the maple syrup into the cream a second time right before serving adds an extra dose of sweet maple flavor.
Recipe courtesy of Susan Vu
Print
Waffle Nachos
Total:
10 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 3/4 cup heavy cream, chilled
  • 2 tablespoons plus 1 teaspoon pure maple syrup
  • 1/2 cup speculoos (caramelized biscuit spread) or peanut butter or chocolate-hazelnut spread
  • 1/4 teaspoon kosher salt
  • Three 3.52-ounce boxes butter waffle cookies, such as Jules Destrooper brand (about 24 cookies)
Optional toppings:
  • Sliced bananas
  • Assorted berries
  • Chocolate chips

Directions

Whisk the heavy cream and 2 tablespoons maple syrup in a mixing bowl until soft peaks form. Gently fold in the remaining 1 teaspoon maple syrup. Cover with plastic wrap and refrigerate. 

Combine the speculoos and kosher salt in a small microwave-safe mixing bowl. Stir to combine and microwave on high for 15 seconds. Stir again and microwave for another 15 seconds. The speculoos should be warmed through and thin enough to drizzle. 

To serve, spread the butter waffle cookies onto a large platter in an overlapping single layer. Drizzle all over with the speculoos sauce and top with spoonfuls of the whipped cream and as many optional toppings as you like.

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