Candy | Christmas/Winter | Cookies | Holidays | Readers Favorites | Recipes | Sweet Recipes | Videos

Caramel Wafer Bars

caramel, wafers, caramel wafer

 

Today I’m going to share with you delicious no bake recipe for Caramel Wafer Bars. These were one of my Christmas favorites when growing up and they still are till this day. My mom made them only for holidays and I’ve always considered them a special treat. Even though I can make them anytime I want they never quite taste the same as they do at Christmas time. I’m sure you know what I mean.

Ingredients are very simple and most of them you probably have in the pantry already, minus the wafers. They are not regulars at grocery stores but can be easily found in Polish stores or most European store carry them. You can also get them online as Tort Wafers.

 

5 from 3 votes
caramel, wafers, caramel wafer
Caramel Wafer Bars
Hanielas.com: Hani
Ingredients
  • 1 1/4 cup granulated sugar
  • 1 can sweetened condensed milk
  • 1/2 cup chopped walnuts/pecans (optional)
  • 1/2 ground walnuts (optional)
  • 2 sticks/1cup room temperature butter
  • 3 Cake Wafer Sheets
  • Dark chocolate for dipping optional
Instructions
  1. Heat sugar on low heat, until it liquifies and caramelizes. Once melted and golden brownish in color(make sure not to burn it), gradually stir in soften butter. Then pour in sweetened condensed milk. Stir until well blended and smooth. Mixture is very hot.

  2. Remove from hear and stir in ground and chopped nuts, if using. You can also use pecans if you prefer.

  3. Layer warm caramel filing between wafer sheets. I usually use 3 wafers sheets but you can use only 2 or use that 3.

  4. Weight the wafer bar down with magazines and refrigerate overnight.

  5. Cut into bars, and dip in dark chocolate or leave plain.

  6. Store on the cool place.

Recipe Notes

Store on the cool place. These last in the refrigerator for 2 weeks.

 

For a visual help with the recipe here a recipe video. These caramel wafers come with a warning.

They are addictive, I personally love them chilled.

 

Similar Posts

12 Comments

  1. These are definitely delicious but my wafer sheets are no longer crisp. I had them weighted down on the kitchen table and not in the refrigerator. It seems odd that keeping them out would make them go soggy so wanted to see if you have ever had this happen? I’m going to try the “right” way and see if that helps. Love all of your recipes and videos. 😎

    1. Hi Cindy, I don’t recall having an issue with top and bottom wafer going soft like that. In the future I’d try adding a small dish with raw rice to the container with cut up bars. Dry rice can absorb moisture and I use it when I make meringues to keep them crisp.

  2. Made these for the first time today. So delicious!! This was the first time I made dry caramel, the video helped a lot, I had no issues making this. Thanks so much!

  3. Hi Hani,

    I love these cookies, had them in Croatia. Tried the recipe, mine got too sugary, also the layers did not quite stick together. Will give it another try.

    1. Hi Lydia, they maybe traditional to Croatia I’m not sure, my mom always makes these for Christmas. It’s best to fill the wafers while the filling is warm and weight it down with something heavy like a stack of magazines. Hope it goes better next time. Thank you.

  4. I would really like to try these but I had never even heard of cake wafer sheets. Is that something I can get at Walmart and if so where do I look for it? If not, where can I find it? Thanks!

    1. Hi Kaisha,
      I usually get them at a local Polish store so if you have any European stores around I’d call them up and ask. Otherwise they are also available on amazon.

    1. Hi Kelly, sorry to hear you had issues with caramel making. You can either make wet or dry caramel. In this recipe I make dry caramel. Make sure you use light colored pan, use medium low heat setting, when you see sugar starts melting, browning around the edges bring it in a bit so it doesn’t burn in the spot. Personally when I stir too much it will clump up so then I turn it to very low setting and let the clumps melt on low setting, taking care to stir to prevent spot burning. If the caramel is done but you still have few clumps, you can just drain it or take a small spoon and take them out of the caramel. I haven’t tried this recipe with wet caramel technique yet.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating