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INGREDIENTS

Servings
  • 6-1/2 oz. milk, heated to 100°F
  • 1-1/2 Tbsp. granulated sugar
  • 1/4 oz. instant yeast (1 pkg.)
  • 3 eggs
  • 8 oz. butter, melted
  • 2 tsp. vanilla bean paste
  • 12-3/4 oz. all-purpose flour
  • 1/2 tsp. salt
  • 5-3/4 oz. pearl sugar
  • 5-3/4 oz. OREO Base Cake

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 930
Total fat 46g
Saturated fat 25g
Trans fat 1.5g
Cholesterol 210mg
Sodium 840mg
Carbohydrate 118g
Dietary fiber 4g
Sugars 48g
Added sugars 46g
Protein 16g
Vitamin D 6%DV
Calcium 8%DV
Iron 35%DV
Potassium 6%DV

DIRECTIONS

  1. Mix  milk, granulated sugar and yeast in large mixing bowl. Whisk in eggs, butter and vanilla until well blended.
  2. Combine  flour and salt in separate bowl. Make a well in the center. Pour in milk mixture. Mix until soft dough is formed. Cover dough with oiled plastic wrap. Let stand at room temperature to proof 30 min. or until doubled in volume. Gently fold in pearl sugar.
  3. Line  a full sheet pan with parchment paper; spray with cooking spray. Use #20 scoop to portion 10 dough balls evenly spaced in 2 rows, leaving several inches between each. Spread each ball to a 6x4-inch oval.
  4. Sprinkle  half the ovals each with 2 Tbsp. OREO Base Cake. Using the parchment, carefully lift second oval and place over Base Cake to form 5 waffle "sandwiches." Refrigerate at least 30 min. or until firm.
  5. When  ready to cook, carefully remove top parchment paper. Place waffle in preheated Belgian waffle maker and cook according to manufacturer's directions.
  6. Serving Suggestion:

    Serve with OREO Creme Latte.

    Make Ahead

    Baked waffles may be frozen up to 1 month. When ready to serve, thaw and reheat in oven as needed.

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