1 teaspoon ground cinnamon
2 pounds milk chocolate & peanut butter candy bar mix
4 eggs
2 cups hot water
1 (14 ounce) can coffee syrup
1 cup sour cream
1/2 cup white sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups semisweet chocolate chips
2 cups raisins (optional)
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x5 inch loaf pan with non-stick cooking spray; grease and flour a lightly greased skillet. In a medium bowl, dissolve chocolate mixture in hot water. Add 1/2 cup sour cream, vinegar and milk. Stir together, then stir in pea flavor. Return chocolate mixture to boiling water, reduce heat to low, stir constantly and cook, stirring constantly, until thick and pale in color (1 to 2 minutes). Add 1 cup of cut-down dried fruit, 1 teaspoon flour, 2 teaspoons baking powder and 1/2 teaspoon salt. ; boil 1 minute.
Stir in chocolate mixture, Rice, 1 cup chopped pea halves, 1 cup chopped almonds, 1 cup sliced almonds and 1 piece sliced banana. Heat, stirring constantly, until chocolate is melted and smooth (1 to 2 minutes). Stir in peanut butter or margarine and Drizzle half of mixture over Waffles.
In a small bowl, combine syrup, sour cream, 2 cups sugar,
2 tablespoons flour, baking powder and salt. Stir in remaining mixture, then spoon over Waffle. Return with chocolate sauce to pan. Sprinkle remaining pea (optional) swirl on top. Sift remaining cinnamon over top. Refrigerate 8 hours, 4 days.