SafePlates

Ingredients

• 10 waffle sheets (about 10x10 inches) (25x25cm each)
• 1 can sweetened condensed milk (14 oz) (400g)
• 1/2 cup unsalted butter, softened (1 stick) (115g)
• 1/2 cup chopped walnuts or hazelnuts (2 oz) (60g)
• 1/2 cup chopped dried apricots or raisins (2.8 oz) (80g)
• 1/4 cup shredded coconut (1 oz) (30g)
• 1/2 cup dark chocolate, melted (3.2 oz) (90g)
• 1/4 cup colorful sprinkles, optional (1.4 oz) (40g)
• Pinch of salt

Instructions

1. In a large mixing bowl, beat the softened butter with the sweetened condensed milk until the mixture is smooth and creamy.
2. Stir in the chopped nuts, dried fruit, shredded coconut, and a pinch of salt. Mix until all add-ins are evenly distributed.
3. Place one waffle sheet on a flat surface or serving platter. Spread a thin, even layer of the filling over the sheet using a spatula.
4. Top with another waffle sheet and repeat the process, alternating layers of filling and waffle sheets, until all sheets are used. Finish with a plain waffle sheet on top.
5. Gently press the assembled cake with a clean cutting board or flat plate to help it set. Let it rest for 15–20 minutes at room temperature.
6. Pour the melted dark chocolate over the top layer, spreading it evenly with a spatula.
7. Decorate with colorful sprinkles or extra chopped nuts on top, if desired.
8. Refrigerate the cake for at least 2 hours to allow it to set and for the flavors to meld.
9. Slice the cake into squares or rectangles before serving.

Tip

For extra flavor, lightly toast the nuts before adding them to the filling. This cake can be made a day ahead and stored in the refrigerator for convenience.