Ice Cream Wafflewiches

• 24 frozen mini waffles, unseparated
• 2 tablespoons butter
• 1-1/2 cups chopped pecans
• 2 tablespoons brown sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon vanilla extract
• 1/4 cup caramel sundae syrup
• 1-1/2 cups dulce de leche or vanilla ice cream

1. Toast waffles according to package directions; separate into mini waffles and cool completely.
2. In a large skillet, melt butter over low heat; stir in pecans, brown sugar, chili powder and vanilla. Cook and stir 4-6 minutes or until nuts are toasted. Transfer to a shallow bowl; cool completely.
3. To assemble, spread 1 teaspoon caramel syrup over a mini waffle; top with 2 tablespoons ice cream. Top with a second waffle, pressing to spread ice cream to edges. Roll sides into spiced pecans; place on a plate. Freeze, covered, until firm.

waffles, butter, pecans, brown sugar, chili powder, vanilla, caramel sundae syrup, vanilla ice cream

Taken from www.tasteofhome.com/recipes/ice-cream-wafflewiches/ (may not work)