Ingredients:

  • 1 cup (120g) All-Purpose Flour
  • 1/4 cup (50g) Granulated Sugar
  • 4 tablespoons (57g) Unsalted Butter (cold, cubed)
  • 1/4 cup (60ml) Whole Milk
  • 1 teaspoon Vanilla Extract
  • 1/2 cup (113g) Unsalted Butter (softened, for filling)
  • 2 cups (240g) Powdered Sugar (sifted)
  • 1/2 cup (85g) Milk Chocolate (finely chopped or chips, for filling)
  • 2 tablespoons Heavy Cream (for filling)
  • Pinch of Salt
  • 14 ounces (approx. 400g) Good Quality Milk Chocolate (for coating)
  • 1 tablespoon Vegetable Shortening or Coconut Oil (for coating)

Instructions:

  1. Prepare the Wafer Dough: Combine flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the milk and vanilla until a cohesive dough forms.
  2. Roll and Bake Wafers: Divide dough into four equal portions. On parchment paper, roll each portion very thinly (about 1/16 inch thick or 2mm) into a rectangle slightly larger than the final bar size. Bake at 350°F (175°C) for 12–15 minutes until pale golden. Cool completely.
  3. Trim Wafers: Once cooled, use a ruler and sharp knife to trim the four baked sheets into perfectly uniform rectangles (e.g., 2 inches by 8 inches).
  4. Make the Filling: Cream the softened butter until fluffy. Gradually beat in the sifted powdered sugar. Gently melt the 1/2 cup of milk chocolate with the heavy cream until smooth; let cool slightly. Beat the chocolate mixture into the butter/sugar base until light and fluffy.
  5. Assemble the Bars: Place the first trimmed wafer layer on parchment paper. Spread a thin, even layer of cream filling over the top. Top with the next wafer layer. Repeat this process until all four layers are stacked, finishing with the fourth wafer layer on top. Press gently.
  6. Chill for Structure: Wrap the entire stacked block tightly in plastic wrap and chill in the refrigerator for at least 2 hours until the filling is firm enough to slice cleanly.
  7. Slice the Bars: Carefully slice the chilled block into individual bar shapes (e.g., 1 inch wide segments).
  8. Temper and Coat: Gently melt the chocolate coating ingredients (14 oz milk chocolate and 1 tbsp shortening/coconut oil) together using a double boiler until smooth. Allow the chocolate to cool slightly.
  9. Dip and Set: Working quickly, dip each wafer bar completely into the slightly cooled melted chocolate, allowing excess to drip off. Place immediately onto a wire rack set over parchment paper.
  10. Final Set: Allow the chocolate coating to fully set at cool room temperature or briefly in the fridge until hard and shiny.