Ingredients:
1 ½ cups sweet banana chips
1 cup dark or semisweet chocolate chips
24 mini waffles,* toasted About
1 cup whipped cream
*Mini waffles are available in the frozen-foods section of most supermarkets and grocery stores. They come in regular, whole wheat, cinnamon, and blueberry variations, to name a few. If you’re a serious waffle lover, consider investing in a mini Belgian waffle maker.
Directions:
1. Place banana chips into the bowl of a food processor and pulse until coarsely ground. Alternatively, place chips in a plastic zip-top bag, seal it, and smash with a rolling pin. Pour crushed chips into a small shallow bowl.
2. Line a baking sheet with parchment paper. Melt chocolate chips in a double boiler over medium heat, stirring occasionally until smooth. (If you don’t have a double boiler, you can use a heat-safe metal or glass mixing bowl that fits snugly on top of a saucepan. Add water to the pan, making sure the water level isn’t high enough to touch the bowl. Bring to a simmer and then place the bowl on top to melt chocolate.) Tip: Be careful not to let even a drop of water into melting chocolate or it will seize up and become unusable.
3. Partially dip each waffle into the melted chocolate, gently shaking off excess, and then dredge in the crushed banana chips until well coated.
4. Place waffles on the prepared sheet and let chocolate set for about 30 minutes. Serve fudge puppies with whipped cream on top or on the side.
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