Recipe by Kelsey Lacombe from @cremedelacombe

INGREDIENTS

• Café Amsterdam Stroopwafels, as many as you like!
• semi-sweet chocolate, melted
• white chocolate, melted

SUGGESTED TOPPINGS

• Biscoff cookies, roughly chopped
• KitKat or your favourite chocolate bar, roughly chopped
• Sea Salt
• Mini chocolate chips
• Mini white chocolate chips
• Sprinkles
• Pistachios, roughly chopped
• Shredded coconut
• Ice cream, your choice

DIRECTIONS

1. Line two baking sheets with parchment or wax paper.
2. One by one, dip each stroopwafel into one of the melted chocolates and rest back on the lined sheet pan. Sprinkle with toppings of choice.
3. Refrigerate for at least 30 minutes, until chocolate is well set.
4. To make an ice cream sandwich: add one scoop of softened ice cream to a chocolate-dipped stroopwafel. Use a spoon to gently spread it into an even layer. Top with an additional chocolate-dipped stroopwafel and freeze for one hour.