Tuesday, October 21, 2008
Yield: 20-25 cookies
14 oz. bag of Caramels
9 oz. package of vanilla sugar wafers
1/4 cup of water
3or4 cups of chopped peanuts
8 oz. Hersheys Chocolate Bar, Milk or Dark
Separate the Sugar Wafers with a knife,carefully removing the filling,so that all you have left are the wafers themselves.Stack the empty wafers in stacks of 3.On a sheet of wax paper,take one(1)wafer from each stack,and lay them out on the wax paper.Put the caramels in a microwave safe bowl and add the water to them.Microwave them on high for 5 minutes,stopping after each minute to stir them.When they are completely melted,use a spoon to drizzle the caramel on each wafer,doing on 5 at a time,then put a second wafer from the stack on each when you finish.Drizzle caramel on all the remaining wafers on the wax paper the same way,5 at a time.Now drizzle caramel on all the ones you just finished,and add the third wafer to each of them.You should end up with between 20 and 25 completed cookies with three wafers each with caramel in between.Put the chopped peanuts in a bowl.Using a pair of tongs,dip each cookie in the melted caramel,drain off the excess caramel,then roll in the peanuts,completely covering the cookie,and set on wax paper.Finish all the remaining cookies the same way.After letting them sit for ten minutes to set,break up the chocolate bar in a microwave safe bowl,and microwave on high 30 seconds at a time,stirring after each time,until its completely melted.Using a spoon,drizzle the chocolate in stripes over the cookies.Let the cookies rest until completely set.
Makes 20-25 cookies.
Tips & Tricks:
3-4 cups of nuts is way too much. Use about 2 or 2 1/2. I ran short on caramel and had to melt more--so use about 50% more than the recipe calls for. I used bulk milk chocolate coating instead of Hershey bars. Be sure to buy extra wafers because some will break while you try to remove the filling.