Chocolate Peanut Butter Biscuit Wafflettes

Tips from the Pillsbury Kitchens

• tip 1
  Chocolate Peanut Butter Biscuit Wafflettes are best served warm.
• tip 2
  Wafflettes are fun to make, but cleanup isn’t always a breeze. To make cleaning your waffle iron easier, wrap a paper towel around the handle end of a wooden spoon or spatula. Push the paper towel end through the crevices in your waffle iron to easily clean up any cooked-on batter or residue.
• tip 3
  To make dipping the wafflettes easy, tip the bowl of melted chocolate at an angle so there is more in the bottom as you dip.
• tip 4
  Melting chocolate wafers takes patience. It’s best to microwave your wafers on Medium (50%) power, using short intervals, and stopping often to stir. Stop microwaving when wafers are mostly melted and only a few small pieces remain. The residual heat in the bowl means all you need to do is stir, and your chocolate wafers will smooth out nicely.
• tip 5
  To ensure success with this recipe, be sure to cook the wafflettes just until they turn a light golden brown color. The wafflettes are most malleable while still hot and light golden brown, so be sure to immediately fold over after filling and press down with a fork to seal.
• tip 6
  No rolling pin? Try using your fingers to press out each biscuit to a 4-inch round. The wafflettes cook in no time, so it’s best to have peanut butter balls shaped and biscuits rolled out before starting to cook.