Chocolate Caramel Wafers Recipes

CHOCOLATE CARAMEL NUT WAFERS RECIPE

Steps:

• Spray a piece of waxed paper with non-stick cooking spray. Place on a baking sheet.
• Place the melts into a microwave-safe bowl. Heat, on high, for 45 seconds. Stir. If the ingredients aren't completely melted and smooth, return to the microwave for another 45 seconds.
• Dip the wafers into the chocolate melts. Place the dipped wafers on the waxed paper. Place baking sheet in the refrigerator for 10-15 minutes or until candy melts are hardened.
• Unwrap the caramels and place them in a microwave-safe bowl. Add 1 to 2 tablespoons of cream. Heat, on high, for 1 minute. Stir. Continue to heat on high in 1-minute intervals, stirring after each, until caramels are melted. The entire process should take around three minutes.
• Spoon caramel over the chocolate. Immediately sprinkle with nuts. Return the wafers to the refrigerator to harden, around 30 minutes.

CHOCOLATE CARAMEL WAFERS

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.

CHOCOLATE CARAMEL WAFERS

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.

CHOCOLATE CARAMEL SLICE

Steps:

• Line a 28cm x 18cm lamington tin with aluminium foil. Cover base of tin with 12 wafers. Trim where necessary so wafers fit base perfectly. Remove from tin and cut remaining 12 wafers to match.
• Place chocolate and butter in top of a double saucepan and melt over simmering water. Spread base of tin with half the chocolate mix.
• Arrange 12 of the prepared wafers over chocolate. Refrigerate.
• Combine condensed milk, butter (extra) and golden syrup in saucepan. Stir constantly over medium heat until mixture begins to stick and bubble on base of pan. Continue to stir a further 3 minutes then stir in peanut butter.
• Spread caramel evenly over wafers in tin then arrange the final 12 wafers on top.
• Spread wafers with the remaining chocolate mix.
• Refrigerate 30 minutes or until chocolate has set. Stand at room temperature for 20 minutes before cutting. With a sharp knife cut into squares, then each square into a triangle.