Best 16 Chocolate Wafers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable world of chocolate wafers, a versatile and universally adored treat. Originating from France during the 19th century as a traditional cookie, these crisp, thin delicacies have captivated taste buds across the globe. With variations ranging from classic to contemporary, chocolate wafers offer a symphony of flavors and textures that cater to every palate. From the timeless simplicity of plain chocolate wafers to the indulgent decadence of chocolate wafers filled with luscious creams, ganaches, and pralines, there's a chocolate wafer for every occasion. Whether you prefer the delicate crunch of a wafer rolled into a cone or the elegant sophistication of a wafer-layered cake, these versatile treats are sure to elevate any gathering.

Here are our top 16 tried and tested recipes!

CHOCOLATE WAFERS



Chocolate Wafers image

Chocolate cookie low in sugar.

Provided by Carol Hayes

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 15

Number Of Ingredients 9

¼ cup butter
2 tablespoons white sugar
1 egg
2 tablespoons unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
2 tablespoons water
¼ cup chopped pecans

Steps:

  • Beat together margarine (or butter), sugar, egg, and cocoa.
  • Add flour, baking powder, baking soda, and water. Mix well. Stir in pecans.
  • Shape dough into a log 2 inches in diameter. Wrap in plastic wrap and refrigerate at least for 2 hours or overnight.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Slice dough into 1/2 inch-thick rounds and place on lightly oiled baking sheet. Bake for 8-10 minutes. Cool thoroughly.

Nutrition Facts : Calories 83 calories, Carbohydrate 8.8 g, Cholesterol 20.5 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 80.3 mg, Sugar 1.8 g

CRISP CHOCOLATE WAFERS



Crisp Chocolate Wafers image

Provided by Food Network

Categories     dessert

Time 1h35m

Number Of Ingredients 10

4 tablespoons (1/2 stick) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large egg whites
3/4 cup Dutch process (alkalized) cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon salt
More sugar for finishing the cookies
2 cookie sheets or jelly roll pans lined with parchment or foil

Steps:

  • Combine butter, sugars and vanilla in the bowl of an electric mixer and beat on medium speed until light, about 5 minutes, scraping bowl and beaters occasionally. Beat in the egg whites, one at a time, beating smooth after each addition.
  • While the mixture is beating, sift the cocoa with the flour and salt. Stop mixer, scrape down bowl and beaters and add dry ingredients. Mix on low speed until incorporated.
  • Scrape the dough out onto a piece of plastic wrap. Cover with another piece of wrap and press the dough into a rough disk. Refrigerate the dough until it is firm -- several hours or overnight.
  • About 20 minutes before you intend to bake the cookies, set a rack at the middle level of the oven and preheat to 350 degrees.
  • Divide the dough into 3 parts and roll one at a time on a lightly floured work surface into a 6-inch square. Cut the dough with a fluted or plain round cutter into nine 2-inch cookies and place them on the prepared pan. Continue with the remaining dough. After rolling all the dough, press the scraps back together and make about 9 more cookies. Pierce the cookies several times with a fork and sprinkle them lightly with granulated sugar.
  • Bake the cookies about 20 minutes, until slightly puffed and firm. Cool the cookies on the pan.
  • Serve with any creamy or plain dessert, or ice cream. They're also great by themselves. Storage suggestion: Keep the cookies between layers of waxed paper in an air-tight tin or plastic container

CONTEST-WINNING CHOCOLATE MINT WAFERS



Contest-Winning Chocolate Mint Wafers image

I created these melt-in-your-mouth treats for a cookie exchange, and everyone raved about them. My family requests them often, and they're my daughter's favorite cookies. To switch up the flavor, try using different extracts instead of peppermint. -Michelle Kester, Cleveland, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 dozen

Number Of Ingredients 3

4 ounces dark chocolate candy coating
1/8 to 1/4 teaspoon peppermint extract
24 vanilla wafers

Steps:

  • Place candy coating and extract in a microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until smooth, stirring every 15 seconds. , Dip vanilla wafers in coating; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

Nutrition Facts :

CHOCOLATE MINT WAFERS



Chocolate Mint Wafers image

These festive cookies remind my family of after dinner mints. With my husband and our two children munching on these chocolaty treats with cool mint filling, a batch never stays around long. -Annette Esau, Durham, Ontario

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 7-1/2 dozen.

Number Of Ingredients 16

2/3 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup whole milk
1 large egg
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
FILLING:
2-3/4 cups confectioners' sugar
1/4 cup half-and-half cream
1/4 teaspoon peppermint extract
1/4 teaspoon salt
Green food coloring

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in milk and egg. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until firm. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 1-1/2-in. cookie cutter and place 1 in. apart on greased baking sheets. Bake at 375° for 5-6 minutes or until edges are lightly browned. Remove to wire racks to cool completely. , Combine filling ingredients; spread on bottoms of half of the cookies and top with remaining cookies.

Nutrition Facts : Calories 99 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 80mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE WAFERS



Chocolate Wafers image

You can freeze any leftover dough to use later, but you may not be able to resist making the whole batch of these chocolatey wafers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 6 dozen

Number Of Ingredients 1

Chocolate Espresso Dough, room temperature

Steps:

  • Place a 12-by-16-inch piece of parchment on a work surface. Spoon dough down center. Fold parchment over dough. Using a ruler, roll and press dough into a tight log. Wrap in parchment; chill at least 1 hour.
  • Heat oven to 350 degrees. Line two baking sheets with parchment. Unwrap log, and slice into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 1/2 inches apart.
  • Bake wafers until firm to the touch, 20 to 25 minutes. Transfer wafers to a wire rack to cool. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.

VANILLA CHOCOLATE WAFERS



Vanilla Chocolate Wafers image

Vanilla and chocolate are tastefully intertwined in the yin and yang-inspired design of these buttery cookies. Enjoy a bite of pure vanilla or rich chocolate, or try a combination of both.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 1/2 dozen

Number Of Ingredients 7

2 cups all-purpose flour, plus more for work surface
1/4 teaspoon salt
14 tablespoons unsalted butter, softened
1 cup confectioners' sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
2 tablespoons unsweetened Dutch process cocoa powder

Steps:

  • Sift flour and salt into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Mix in egg yolk and vanilla. Gradually add flour mixture; mix until just combined, about 1 minute.
  • Remove half of the dough; set aside. Add cocoa powder to remaining dough; mix on low speed until well combined. Turn out chocolate dough onto a lightly floured work surface. Roll into a 10-inch log, about 1 1/2 inches in diameter. Repeat with reserved vanilla dough. Wrap each log in plastic wrap, and refrigerate until slightly firm, at least 30 minutes.
  • Press handle of a long wooden spoon into side of chocolate log, making an indentation along its length. Roll handle into and then away from log, creating an apostrophe shape. Repeat with vanilla log. Fit logs together; press lightly to seal. Gently roll into a 2-inch-diameter log. Wrap in plastic wrap, and freeze until firm, about 30 minutes.
  • Preheat oven to 350 degrees. Cut log into 1/4-inch-thick rounds; space 1 inch apart on baking sheets lined with parchment paper. If dough becomes too soft to slice cleanly, return to freezer until firm.
  • Bake until firm to the touch, 10 to 12 minutes. Transfer to wire racks; let cool.

MINT CHOCOLATE WAFERS



Mint Chocolate Wafers image

My grandmother gave me a cookbook stuffed with recipes. This is a slight twist on one of the first-and best-recipes I made from the book. It's best to store these in the refrigerator. -Mary Murphy, Evansville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10 dozen.

Number Of Ingredients 10

1 large egg
1/3 cup water
3 tablespoons canola oil
1 package chocolate fudge cake mix (regular size)
1/2 cup cake flour
COATING:
4 cups semisweet chocolate chips
1/4 cup shortening
1/2 teaspoon peppermint extract
Sprinkles

Steps:

  • In a large bowl, beat egg, water and oil until blended. Gradually beat in cake mix and flour., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on greased baking sheets., Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool completely., In top of a double boiler or a metal bowl over hot water, melt chocolate chips and shortening; stir until smooth. Stir in extract. Spread cookies with chocolate mixture. Place on waxed paper-lined baking sheets. Decorate with sprinkles. Refrigerate until set.

Nutrition Facts : Calories 52 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 32mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE CARAMEL WAFERS



Chocolate Caramel Wafers image

To keep my holiday cooking quick, I've come to rely on fast recipes like this one. The crunchy-chewy tidbits are our youngster's favorite.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 7 dozen.

Number Of Ingredients 5

1 package (14 ounces) caramels
1/4 cup evaporated milk
1 package (12 ounces) vanilla wafers
8 plain milk chocolate candy bars (1.55 ounces each), broken into squares
Chopped pecans, optional

Steps:

  • Place caramels and milk in a microwave-safe bowl; microwave, uncovered, on high for 2 minutes or until melted. Stir until smooth. Spread over vanilla wafers; place on ungreased baking sheets. , Top each with a chocolate square. Place in a 225° oven for 1-2 minutes or until chocolate is melted. Spread with an icing knife. Sprinkle with pecans if desired.

Nutrition Facts : Calories 60 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 31mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE SUGAR WAFERS



Chocolate Sugar Wafers image

Provided by Food Network

Categories     dessert

Yield 20 to 25 oversized cookies

Number Of Ingredients 9

2 sticks of butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla
2 tablespoons milk
2 1/2 cups flour
1/2 cup cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder

Steps:

  • Beat the butter with an electric mixer until creamy, then gradually add the sugar, beating until light and fluffy. Add the egg, vanilla, and milk, and beat thoroughly. Sift the dry ingredients together and add to the mixture. Blend well. Remove dough from bowl onto a floured surface. With floured hands, shape into a log about 4 inches in diameter. Wrap well and refrigerate for at least 3 hours.
  • Preheat the oven to 350 degrees. Slice cookie dough 1/8 inch thick and place flat 2 inches apart on ungreased cookies sheet. Bake 8 to 10 minutes until centers are set. Remove from cookies sheets and cool on a wire rack.

CHOCOLATE ALMOND WAFERS



Chocolate Almond Wafers image

When my children were younger, we'd make dozens of cookies and candies each season. Then we'd pack up assortments and deliver them to our friends and family. These wafers were always a favorite. -Phyl Broich-Wessling, Garner, Iowa

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4-1/2 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking powder
3/4 cup sliced almonds
2/3 cup ground almonds

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa and baking powder; gradually add to creamed mixture and mix well. Stir in sliced almonds. , Shape dough into a 14-in. log; roll in ground almonds. Wrap in waxed paper. Refrigerate 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set. Remove to wire racks.

Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 26mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

WHITE CHOCOLATE AND MARMALADE VANILLA WAFERS



White Chocolate and Marmalade Vanilla Wafers image

This is a lightning-fast way to make scrumptious little cookie bites. You simply dab marmalade onto a tray full of vanilla wafers and then cloak each cookie in melted white chocolate. For a fittingly elegant garnish, you can top each one with a tiny piece of candied orange peel (available in specialty food stores and by mail).

Provided by Lauren Chattman

Categories     Chocolate     Quick & Easy     Jam or Jelly     White Chocolate

Yield Makes 48 cookies

Number Of Ingredients 4

48 vanilla wafer cookies, such as Nilla Wafers
1/2 cup orange marmalade
1 bag (12 ounces) white chocolate chips
Candied orange peel, for garnish (optional)

Steps:

  • 1. Place the vanilla wafer cookies, rounded sides down, on wire racks set on top of baking sheets. Place 1/2 teaspoon of marmalade on the flat side of each cookie.
  • 2. Place the white chocolate chips in a microwave-safe bowl and microwave on high, stirring once or twice, until just melted, 1 to 2 minutes depending on the strength of your microwave. Stir until smooth. (Alternatively, place water to a depth of 1 inch in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Place the white chocolate chips in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan without touching the water. Heat, whisking occasionally, until the chocolate is just melted. Remove from the heat and whisk until smooth.)
  • 3. Use a small offset spatula to spread white chocolate over each cookie, covering the marmalade and coming to the edges. Place the baking sheets in the refrigerator for 5 minutes to allow the chocolate to set.
  • White Chocolate and Marmalade Vanilla Wafers will keep, layered between parchment paper, at room temperature in an airtight container for up to 3 days.

CHOCOLATE MINT WAFERS



CHOCOLATE MINT WAFERS image

Categories     Cookies     Chocolate     Dessert     Christmas

Yield 44

Number Of Ingredients 12

Ingredients
1 cup all-purpose flour, spooned and leveled
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon plus 1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
12 ounces semisweet or bittersweet chocolate, chopped
1/4 teaspoon pure peppermint extract
Sprinkles, for decorating (optional)

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, baking powder, and 1/4 teaspoon salt. Set aside. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; mix just until combined. Form balls of dough (each equal to 1 teaspoon), and place on two baking sheets, about 2 inches apart. Dip the bottom of a glass in water, and flatten balls into 1 1/2-inch rounds (about 1/4 inch thick). Bake until slightly firm to the touch, 8 to 10 minutes, rotating sheets halfway through. Immediately transfer cookies to a wire rack to cool completely. Make chocolate coating: Place chocolate, peppermint extract, and remaining 1/8 teaspoon salt in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove from heat. Line a baking sheet with parchment or waxed paper. Set each cookie across the tines of a fork, dunk in chocolate, then tap underside of fork on side of the bowl to allow excess chocolate to drip off. Place cookies on prepared baking sheet, and decorate with sprinkles, if desired. Refrigerate until chocolate has hardened, about 30 minutes, and keep chilled until ready to serve.

CRISPY AND CRUNCHY CHOCOLATE WAFERS



Crispy and Crunchy Chocolate Wafers image

These are delicious as ice cream sandwiches made with my "Mama's Cheery Cherry Ice Cream." Although I make this recipe often, this is not my recipe (or picture). I got this recipe from Joyofbaking.com some time back; I only made a few changes. This is a reduced fat recipe (still tastes rich) using only butter, sugar, an...

Provided by Pat Morris

Categories     Cookies

Time 15m

Number Of Ingredients 10

1 c 1 cup all-purpose flour
1/2 c unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp salt
3 Tbsp unsalted butter, at room temperature
3 Tbsp margarine
2/3 c light brown sugar, packed
1/2 c granulated sugar
1 tsp vanilla extract (not flavoring)
1 large egg white

Steps:

  • 1. Sift together the flour, cocoa powder, baking soda, and salt in a medium-size bowl.
  • 2. In a large bowl, beat butter and margarine with an electric mixer until well blended. Add the light brown sugar, the granulated sugars and the Vanilla extract; and beat on high for about one minute.
  • 3. Scrape down the sides of the bowl.
  • 4. Beat in the egg white. Add the flour mixture and beat just until incorporated.
  • 5. Place the dough on a pastry board and, using your hands, evenly form the dough into a log shape that is about 9 inches long. Carefully wrap the dough in aluminum foil, parchment paper or wax paper and fold or twist the ends. Try not to flatten the log. Refrigerate until firm. This will take several hours or you can even chill it overnight. **SEE NOTE, BELOW.
  • 6. Preheat the oven to 350 degrees F and place the oven rack in the center of the oven. Line two baking sheets with parchment paper. Using a sharp knife, slice the log into about 1/4 inch thick wafers. Place the wafers on the baking sheet spacing, about 1 inch apart.
  • 7. Bake for approximately 10 - 12 minutes or until the cookies puff and the tops of the cookies have cracks (ripples). Remove from oven and let the cookies cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely.
  • 8. Can be stored in an airtight container, at room temperature, for about 10 days. They can also be frozen. I hope that you enjoy these wonderful cookies/wafers as much as I do -Yummy!!
  • 9. **NOTE: Sometimes I don't think about making these cookies long enough ahead to allow for the dough to get chilled enough to slice. Or I just don't want to take the time to roll the dough into a roll and refrigerate it until it is stiff enough to slice into wafers. If you don't want to wait until the roll of dough has time to chill long enough (It will be a sticky mess if you don't allow it to chill at least a few hours -preferably even overnight)-you can flatten the dough out some (will be very sticky) and refrigerate 30 minutes to an hour -then pinch off some of the dough and roll into a ball; repeat making balls (The size depends on the size cookie you want -I usually roll them about an inch each.). Then, put the cookie balls onto a parchment paper lined cookie sheet. Take a fork and dip it into granulated sugar and flatten the dough balls. Then bake as instructed, above.

CHOCOLATE WAFERS (DIABETIC)



Chocolate Wafers (Diabetic) image

Make and share this Chocolate Wafers (Diabetic) recipe from Food.com.

Provided by Bluenoser

Categories     Dessert

Time 1h10m

Yield 30 Wafers

Number Of Ingredients 10

1/4 cup soft margarine
4 teaspoons sugar substitute
1 egg
2 tablespoons cocoa
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons water
1 dash salt

Steps:

  • Combine margarine,sugar ,egg,cocoa and vanilla in bowl.
  • Whip until creamy.
  • Combine dry ingredients and add along with water mixing well.
  • Shape in balls.
  • Wrap in waxed paper and chill 1 hour.
  • Roll out dough to 1/8 inch on lightly floured board.
  • Cut with 2 1/2 inch cookie cutter and place on ungreased cookie sheets.
  • Bake at 350F 8-10 minutes.

BELGIAN CHOCOLATE LACE WAFERS



Belgian Chocolate Lace Wafers image

Make and share this Belgian Chocolate Lace Wafers recipe from Food.com.

Provided by Mommy Diva

Categories     Dessert

Time 40m

Yield 30 cookies

Number Of Ingredients 6

1/2 cup flour, unsifted
1/2 cup almonds, very finely chopped
1/4 cup dark corn syrup
1/4 cup light brown sugar, firmly packed
1/4 cup butter
2 ounces semisweet chocolate, melted (two 1oz squares)

Steps:

  • Stir together flour and nuts. In a 1-quart saucepan, stir together next 3 ingredients. Stirring constantly, bring to boil over medium heat. Remove. Stir in flour mixture until well blended.
  • Drop by slightly rounded teaspoonfuls in oval shape 3" apart onto foil-lined cookie sheet. Spread evenly with rubber spatula to 1/2" by 1 1/2" oval.
  • Bake at 350°F 4-5 minutes or until golden brown. Cool completely on foil on rack. Peel foil from cookies.
  • Place cookies, 1 at a time, top side down on cookie sheet. Return to oven 1 to 2 minutes or until soft.
  • Roll into cylinder shape starting on long side. Cool on rack.
  • Spread 1 end of each cookie with melted chocolate. Allow chocolate to set or eat it as-is.
  • May be stored in tightly covered container up to 1 week.

Nutrition Facts : Calories 59.1, Fat 3.8, SaturatedFat 1.7, Cholesterol 4.1, Sodium 24.1, Carbohydrate 6.5, Fiber 0.6, Sugar 2.6, Protein 1

CHOCOLATE CARAMEL WAFERS



Chocolate Caramel Wafers image

This came from a bonus section from Taste of Home magazine. They can be made into a modified turtle cookie, if you add the optional pecans.

Provided by knitaholic

Categories     Dessert

Time 20m

Yield 7 dozen

Number Of Ingredients 5

1 (14 ounce) package caramels
1/4 cup evaporated milk
1 (12 ounce) box vanilla wafers
8 (1 5/8 ounce) chocolate candy bars
1 cup chopped pecans (optional)

Steps:

  • Preheat oven to 225 degrees.
  • Place unwrapped caramels and milk in a microwave-safe bowl; microwave, uncovered, on high for 3 minutes or until melted. Stir until smooth.
  • Place vanilla wafers on ungreased cookie sheets.
  • Spread caramel mixture over vanilla wafers.
  • Top each wafer with a square of chocolate bar.
  • Place in 225 degree oven for 1-2 minutes or until chocolate melts.
  • Remove from oven and spread chocolate with an icing knife.
  • Top with pecans if desired.

Nutrition Facts : Calories 727.2, Fat 29.6, SaturatedFat 11.4, Cholesterol 18.1, Sodium 336.9, Carbohydrate 109, Fiber 2.7, Sugar 63, Protein 9.2

Tips:

  • Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 50% is ideal.
  • Make sure your butter is cold before you start. This will help the wafers stay crispy.
  • Don't overmix the batter. Overmixing will make the wafers tough.
  • Chill the dough for at least 1 hour before baking. This will help the wafers hold their shape.
  • Bake the wafers in a preheated oven. This will help them bake evenly.
  • Keep an eye on the wafers while they are baking. They can burn quickly.
  • Let the wafers cool completely before serving. This will help them set and become crispy.

Conclusion:

Chocolate wafers are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual snack to a special dessert. With a few simple ingredients and a little bit of time, you can create a batch of chocolate wafers that everyone will love.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #rolled-cookies     #desserts     #cookies-and-brownies     #chocolate     #number-of-servings

Related Topics