20 BEST NILLA WAFER RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Nilla Wafer treat in 30 minutes or less!
Nutrition Facts :
PEANUT BUTTER BALLS
Peanut butter and chocolate are a perfect pairing--and these sweet and salty peanut butter balls covered in bittersweet chocolate are sure to satisfy your craving. Make sure the balls are chilled and firm before rolling them in the chocolate. It will ensure that they do not fall apart and helps the chocolate set faster. If the chocolate thickens while you are dipping the balls, just pop it back in the microwave for 20 seconds and stir until smooth.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 24 balls
Number Of Ingredients 6
Steps:
- Beat the confectioners' sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes.
- Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth.
- Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container.
PEANUT BUTTER WAFERS
Steps:
- Preheat oven to 375 degrees.
- Combine all ingredients and knead by hand. Roll into 3/4-inch patty. Cut out wafers with a small round cutter. Or you can form small balls and flatten by hand.
- Bake for approximately 45 to 50 minutes or until brown on a baking sheet sprayed with a non-stick cooking spray. Cool on a rack. Store in a sealed container. For an extra treat, dip cookies in skim milk and feed to dog.
- In a double boiler melt carob chips and oil together until smooth. After dipping wafers garnish with chopped coconut or chopped peanuts.
NO-BAKE PEANUT BUTTER BARS
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 20 bars
Number Of Ingredients 8
Steps:
- For the filling: Grease a 9-by-13-inch pan with some butter.
- Using a stand or electric hand mixer, mix together the butter and chunky peanut butter until smooth. Stir in the sugar a cup at a time.
- Add the vanilla wafers to a food processor and process until they are in crumbs. Then add the crumbs and mini chocolate chips to the peanut butter mixture. Spread it evenly into the buttered pan and set aside.
- For the frosting: Using a double boiler or a microwave, melt the chocolate chips and creamy peanut butter. Allow to cool for a couple of minutes, then pour over the base. Spread the frosting out evenly and sprinkle over the chopped peanuts. Refrigerate for at least 1 hour, then cut into 20 bars.
CHOCOLATE PEANUT TORTE
A crust of vanilla wafer crumbs and crushed peanuts provides this cool and creamy dessert with an extra tasty base. It's almost guaranteed that I'll bring home an empty pan when I take it to a potluck. -Ardyce Piehl, Wisconsin Dells, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the wafer crumbs, butter and 2/3 cup peanuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 8-10 minutes or until lightly browned. Cool. , In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Fold in 2 cups of whipped topping. Spread over crust. , In a another large bowl, beat milk and pudding mixes on low for 2 minutes. Carefully spread over cream cheese layer. Cover and refrigerate for 4-6 hours. , Just before serving, carefully spread remaining topping over the pudding layer. Sprinkle with grated chocolate and the remaining peanuts.
Nutrition Facts : Calories 314 calories, Fat 20g fat (9g saturated fat), Cholesterol 27mg cholesterol, Sodium 263mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.
THIN CRISPY PEANUT WAFERS
Peanut brittle move over! You have competition! This is an amazing, crispy, chewy, sweet cookie cracker wafer. You must try it! It is really a nice treat! 8)
Provided by OceanIvy
Categories Drop Cookies
Time 23m
Yield 30 wafers
Number Of Ingredients 8
Steps:
- Adjust oven rack to center of oven (these will bake 1 sheet at a time).
- Preheat oven to 400°.
- If you have cookie sheets with only one raised rim (best for recipe) or use any cookie sheet turned upside down.
- Line sheets with foil, shiny side up. (Don't use heavyweight, or cookies won't bake well) set aside.
- Pour 1 cup of peanuts in bowl of a food processor fitted with a metal chopping blade.
- Add a few tablespoons of the sugar and briefly pulse machine 10 times to chop nuts into coarse pieces.
- Some will be powdery, some coarse, and some whole, it is okay, set aside.
- Melt butter in a small pan over moderate heat; set aside for now.
- Combine sifted flour and baking soda; set aside.
- Place egg, milk, melted butter, and remaining sugar in small bowl of an electric mixer.
- Beat until mixed; add sifted dry ingredients and the peanuts. Beat again until mixed.
- Transfer to shallow bowl for ease in handling. Spray a foil-lined sheet with Pam.
- Place dough by slightly rounded tablespoonfuls (not heaping) on sheet, placing the mounds 3 inches apart. Try to keep shapes neat.
- Top each with a few of the peanuts (if you like or with as many as you can fit on the top each cookie).
- Bake 1 sheet at a time. After 5 minutes, reverse sheet front to back.
- Cookies will rise, spread out, then flatten into very thin wafers with bumpy tops.
- They will spread out to 3 1/2 to- 4 1/2-inches in diameter.
- Cookies should bake until golden brown, then remove from oven.
- If cookies have run into each other, cut apart immediately while very hot.
- Cool on sheet for 1 or 2 minutes, then slide foil off sheet.
- Let cookies stand until firm enough to be removed.
- Will be easy to peel the foil away from backs.
Nutrition Facts : Calories 95.1, Fat 4.8, SaturatedFat 1.1, Cholesterol 9.2, Sodium 85.5, Carbohydrate 11.5, Fiber 0.7, Sugar 7, Protein 2.5
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