• Halve the Dumle toffees and snip each marshmallow into 3 pieces.

  You need 3 Dumle halves and 2 pieces of marshmallow for each croffle.
• Unroll the dough and cut it along the perforations into the pre-marked triangles.
• Divide the filling between the wide ends of the dough triangles - 3 pieces of Dumle, 2 pieces of marshmallow and 5-6 peanuts on each.

  Roll the triangles up into croissants and pinch the ends firmly together.
• Heat your Belgian waffle maker, put in 1-2 croissants at a time (depending on the size of the waffle maker), close the lid and bake the croissants for about 1 1/2 minutes.

  Check as you go - waffle makers vary a great deal in how hot they get and whether the temperature can be adjusted.
• Set the baked croffles aside on a wire rack. Take care not to burn yourself - the toffee and marshmallow melt and can easily drip through, so be careful.

Topping

• Melt the chocolate in a bowl over a pan of simmering water or in the microwave, and drizzle it over the slightly cooled croffles - use a spoon or similar.
• Scatter over the sprinkles while the chocolate is still soft - and, if you like, push a stick into the end of each croffle.

Storage

• Store your croffles at room temperature in a container with a lid, in a dish covered with cling film or similar.