Chocolate Nut Wafers Recipes

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!

CHOCOLATE ALMOND WAFERS

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.

CRISP CHOCOLATE WAFERS

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

CHOCOLATE NUT WAFERS

Steps:

• Combine sugar, butter, chocolate, vanilla, and egg. Blend well.
• Stir in remaining ingredients until blended.
• Divide dough in half on 2 sheets of waxed paper, shape each half into roll 2 inches in diameter. Wrap. Refrigerate until firm (about 3 hours).
• Heat oven to 400°F
• Cut dough into 1/4 inch slices. Place 2 inches apart on ungreased cookie sheets.
• Bake at 400F for 6 to 8 minutes until set. (Do not overbake.) Immediately remove from cookie sheets.

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 WAFER COOKIE DESSERT (FAMOUS WAFERS COPYCAT)

Steps:

• Lightly grease (or line with parchment) two baking sheets, or more if you have them; you'll make 3 to 4 baking sheets' worth of cookies.
• In a medium-sized bowl, beat together the sugar, butter, salt, baking powder, and espresso powder.
• Beat in the egg and vanilla, then the flour and cocoa.
• Cover the dough, and chill for 30 minutes.
• While the dough is chilling, preheat the oven to 350°F
• Roll the dough about 1/8" thick; use cocoa instead of flour to dust your rolling board and the dough.
• Cut into 2 1/2"-round cookies. A biscuit cutter is handy for this.
• Bake the cookies for 10 minutes. Watch them closely at the end of the baking time, and if you start to smell chocolate before 10 minutes has gone by, take them out.
• When they're done, remove the cookies from the oven, and allow them to cool completely.
• FILLING: Whisk together the heavy cream and other ingredients. When blended, whip until the cream holds a soft peak.
• ASSEMBLY: Place one cookie on a small plate. Put about a tablespoon of whipped cream on top; our teaspoon cookie scoop, heaped up, works well here.
• Top with a second cookie, using it to compress the whipped cream to about a 1/4"-thick layer.
• Repeat with 4 more cookies, finishing with a layer of whipped cream.
• Refrigerate from 4 to 24 hours before serving.
• OTHER FLAVORING OPTIONS: To flavor 1 cup of cream, add one of the following combinations: *2 tablespoons confectioners' sugar + 3/4 teaspoon vanilla extract; *2 tablespoons confectioners' sugar + 1/8 teaspoon coconut flavor; *2 tablespoons confectioners' sugar + 1/8 teaspoon peppermint oil; *1 tablespoon granulated sugar + 1 tablespoon Dutch processed cocoa + 1 teaspoon espresso powder.

CHOCOLATE PEANUT TORTE

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.