Chocolate Caramel Wafers
Indulge in the perfect balance of crisp, creamy, and decadently rich flavors with these irresistible Chocolate Caramel Wafers. This no-bake treat layers golden, buttery caramel between delicate wafer sheets, delivering a satisfying crunch in every bite. Coated in silky dark chocolate with a hint of sea salt, these bite-sized delights are as elegant as they are easy to make. Perfect for gifting, dessert spreads, or a luxurious snack, these wafers come together in just 45 minutes of prep and cooking time. With a flawless combination of sweet caramel, bittersweet chocolate, and airy wafers, this recipe is a must-try for anyone craving a dessert that’s both impressive and effortlessly delicious.
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Recipe Information
Ingredients
- 6 plain wafer sheets
- 200 grams granulated sugar
- 150 grams unsalted butter
- 100 ml heavy cream
- 300 grams dark chocolate
- 1 teaspoon sea salt
- 1 teaspoon vegetable oil
Instructions
Prepare a clean, flat workspace to assemble the wafers. Make sure all wafer sheets are of equal size. Trim as needed.
In a medium saucepan, melt the sugar over low-medium heat, stirring occasionally until it turns into a golden caramel.
Once the sugar has fully melted, carefully add the butter in small chunks, stirring constantly until fully incorporated.
Slowly pour in the heavy cream while stirring. Be cautious as the mixture will bubble vigorously. Continue cooking for 2-3 minutes until smooth and creamy.
Remove the caramel from the heat and stir in the sea salt. Let it cool slightly for 5-10 minutes until it thickens but is still spreadable.
Place the first wafer sheet on your workspace and spread a thin, even layer of caramel on top. Repeat with remaining wafer sheets, layering caramel between each one. Do not apply caramel to the top layer.
Press the stacked wafers gently to ensure they stick together. Place a heavy flat object (like a baking sheet with weights) on top and refrigerate for 30 minutes to firm up.
While the wafer stack chills, melt the dark chocolate using a double boiler or microwave in 20-second increments. Stir in the vegetable oil to thin the chocolate slightly for easier coating.
Remove the wafer stack from the fridge and trim the edges if uneven. Cut into small rectangles or squares of your desired size.
Dip each piece into the melted chocolate to coat completely, using a fork to lift and shake off excess chocolate. Place on parchment paper to set.
Let the chocolate caramel wafers set at room temperature or refrigerate for quicker setting.
Serve and enjoy! Store leftovers in an airtight container in a cool place for up to 1 week.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 24.7 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
