Crispy And Crunchy Chocolate Wafers Food

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 WAFERS

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.

CRISPY CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter, sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
• Mix flour, cocoa powder, baking soda, and salt together. Add to the butter mixture, 1 cup at a time, until evenly incorporated. Gradually beat in water, then vanilla extract.
• Drop spoonfuls of the cookie dough onto the prepared baking sheets. Press gently to flatten the mounds of dough.
• Bake in the preheated oven until firm, about 20 minutes. Cool for 3 minutes before removing from the baking sheets.

CHOCOLATE WAFER CRUST

Steps:

• Mix crumbs and melted butter or margarine until well blended. Press into an 8 or 9 inch pie plate. Chill until firm.

ALICE MEDRICH'S REAL CHOCOLATE WAFERS

Steps:

• In a medium bowl, whisk together the flour, cocoa, baking soda and salt; set aside.
• In a medium bowl, beat the butter with an electric mixer until creamy; add the sugars and vanilla and beat on high speed for about one minute.
• Beat in the milk.
• On low speed, beat in the flour mixture, just until incorporated.
• Gather the dough together with your hands and form it into a neat 9 to 10 inch log.
• Wrap it in wax paper, folding or twisting the ends of the paper without pinching or flattening the roll (you may find it easier to improve the shape of your roll after it has chilled a bit).
• Chill for at least 45 minutes or until needed (The dough can be refrigerated for up to three days and frozen for up to three months).
• Place your oven racks in the upper and lower thirds of the oven and pre-heat to 350 degrees F.
• Lightly grease two baking sheets or line them with parchment paper.
• Use a sharp knife to slice rounds of the chilled dough a scant 1/4 inch thick. Place them one inch apart on baking sheets.
• Bake ten to twelve minutes, rotating the pans halfway through.
• The cookies will puff and crackle on top, then settle down slightly when done.
• Use a spatula to transfer the cookies to wire racks to cool completely.
• Store in an air-tight container for up to two weeks, or freeze up to two months.

CHOCOLATE TOFFEE CRUNCHIES

Steps:

• Preheat oven to 350°. Toss wafer crumbs with brown sugar and butter; press into an ungreased 13x9-in. pan. Bake until lightly browned, 8-10 minutes., For topping, place butter and brown sugar in a small saucepan. Bring to a boil over medium heat; cook and stir 1 minute. Pour evenly over crust., Bake 10 minutes. Remove from oven; let stand 2 minutes. Sprinkle with chocolate chips; let stand until chips have softened. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.

CRISPY CHEESE WAFERS

Steps:

• In food processor or electric mixer, combine all ingredients.
• Roll dough into logs-cover and refrigerate until firm.
• Grease cookie sheet, or cover with parchment paper.
• Slice dough into wafers, bake at 350°F for 12 minutes.