\Chocolate-Covered Wafers are the perfect combination of crunchy, sweet wafers and creamy, rich chocolate.
Chocolate-Covered Wafers — Perfect For Any Occasion!
This recipe is perfect for Valentine’s Day or any special occasion, thanks to the fun and festive sprinkles! The colorful decorations make Chocolate-Covered Wafers a hit with the kids, while the rich and decadent taste appeals to anyone with a sweet tooth.
But don’t stop at Valentine’s Day; the possibilities are endless! For a Fourth of July party, use red, white, and blue sprinkles, or for a Halloween party, opt for spooky sprinkles. Christmas time? Red and green sprinkles! This recipe is versatile, so you can customize it to fit any holiday or event. No matter what the occasion, Chocolate-Covered Wafers are sure to be a hit.
Try Ruby Chocolate!
When we took our chocolate-truffle-making class in Scotland last year, we learned all about ruby chocolate. Ruby chocolate is a type of chocolate that was created by the Belgian chocolate maker Barry Callebaut in 2017. It has a subtle berry-like flavor profile, with a tangy taste, and a smooth and creamy texture. (Unlike artificially colored candy melts, this chocolate actually tastes good!)
It’s unique because it is made from a type of cocoa bean that is naturally pink in color, which gives the chocolate its distinct, reddish-pink hue. No food dyes or coloring!
Ruby chocolate is considered the fourth type of chocolate after dark, milk, and white chocolate, and is used in various applications, including confectionery, baked goods, and beverages. Of course, I had to use it on these chocolate-covered wafers for Valentine’s Day! While not readily available in most grocery stores, you can find it online if you’d like to try it.
Chocolate-Covered Wafers Ingredients
This recipe is truly what you want to make it–there are nearly endless variations.
- Chocolate: Beyond the ruby chocolate, there is milk, dark, and white chocolate that can be used here, so choose your favorite! Use high-quality chocolate that melts smoothly and evenly.
- Wafer cookies: You can use vanilla, chocolate, or strawberry-flavored wafers in this recipe, or try all three to create a platter of colorful and flavorful Chocolate-Covered Wafers.
- Festive sprinkles: (optional) If you want to add a festive touch to your wafers, feel free to use your favorite sprinkles. Be sure to sprinkle them immediately after spreading the chocolate to avoid it from hardening. Note that sprinkles are optional. The cookies will still be delicious without them.
How To Make Chocolate-Covered Wafers
- Melt the chocolate: Carefully melt the chocolate in the microwave, stopping every 20 seconds to stir and check the temperature until fully melted. Be mindful not to overheat the chocolate.
- Spread the chocolate evenly: Use a spoon to pour the melted chocolate over the wafers and spread it evenly to cover about three-quarters of each wafer, leaving a little space at the bottom.
- Add toppings immediately: As soon as the wafers are coated with chocolate, sprinkle your desired toppings promptly. This will ensure that the toppings stick to the chocolate before it hardens.
Storage
Storing Chocolate-Covered Wafers
Store Chocolate-Covered Wafers in an airtight container at room temperature, away from heat and direct sunlight to prevent melting and spoilage. If the weather is hot and humid where you are, you may need to refrigerate them to keep the chocolate from melting. However, keep in mind that storing them in the refrigerator can affect their texture and cause condensation to form on the surface of the chocolate.
For best results, it is recommended to enjoy the wafers within 2-3 days of preparation. After that, they may become stale or soggy.
Variations
Change Things Up!
- Decorating options: The sky is the limit when it comes to decorating Chocolate-Covered Wafers. Use colorful sprinkles, chopped nuts, crushed cookies, or drizzle with melted chocolate in a contrasting color for a unique touch.
- Try a unique flavor:
- Dark chocolate and sea salt: Dip wafers in dark chocolate and finish with a sprinkle of Maldon sea salt flakes.
- Milk chocolate and almonds: Dip wafers in creamy milk chocolate and top with crushed roasted almonds (or a different nut).
- White chocolate and dried fruit: Dip wafers in white chocolate and top with finely chopped dried cranberries, raisins, or cherries.
- Milk chocolate and peanut butter: Dip wafers in warmed creamy peanut butter, then freeze. Dip frozen wafers in melted milk chocolate and let set.
- White chocolate and coconut: Dip wafers in white chocolate and top with toasted shredded coconut.
- White chocolate and strawberry: Dip wafers in white chocolate and top with crushed freeze-dried strawberries.
More Festive Treats:
- Chocolate Pizza with the best chocolate ganache and fresh strawberries
- Puff Pastry Heart with a Nutella filling
- Valentine’s Pretzels only three ingredients!
- Valentine Snack Mix coated in white chocolate
Chocolate Covered Wafers
Ingredients
- 16 sugar wafer cookies (vanilla, chocolate, or strawberry — or a combo!)
- 4 ounces (~¾ cup) chocolate of choice (See Note 1)
- 1 teaspoon oil or shortening
- Optional: festive sprinkles, crushed cookies, crushed toasted nuts, toasted coconut, crushed freeze-dried strawberries, extra chocolate for a contrasting drizzle –whatever you'd like to top your wafers with! (See Note 2)
Instructions
- PREP: Line a rimmed baking sheet with parchment paper and set aside.
- CHOCOLATE: Coarsely chop the chocolate and melt it in the microwave with the oil. Heat in 30-second intervals, stirring in between intervals until fully melted and smooth. Be careful to not overheat.
- COAT WAFERS: Use a spoon to pour chocolate over the top ¾ of each sugar wafer cookie. Tap the side of the bowl to release excess chocolate.
- DECORATE: Set on parchment paper and immediately sprinkle with your choice of toppings (if using). Allow to set before storing in an airtight container. Enjoy!
Video
Recipe Notes
- What is ruby chocolate? Ruby chocolate is a unique type of chocolate made from naturally pink cocoa beans, resulting in its reddish-pink hue without the use of food coloring. It’s the fourth type of chocolate, alongside dark, milk, and white chocolate. It can be hard to find but is readily available online.
- Dark chocolate and sea salt: Dip wafers in dark chocolate and finish with a sprinkle of Maldon sea salt flakes.
- Milk chocolate and almonds: Dip wafers in creamy milk chocolate and top with crushed roasted almonds (or a different nut).
- White chocolate and dried fruit: Dip wafers in white chocolate and top with finely chopped dried cranberries, raisins, or cherries.
- Milk chocolate and peanut butter: Dip wafers in warmed creamy peanut butter, then freeze. Dip frozen wafers in melted milk chocolate and let set.
- White chocolate and coconut: Dip wafers in white chocolate and top with toasted shredded coconut.
- White chocolate and strawberry: Dip wafers in white chocolate and top with crushed freeze-dried strawberries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chelsea, I make many of your recipes which I am truly grateful for. Thank you for sharing! I’m holding my breath here…waiting for chocolate/dark chocolate covered pretzels ;-). Though I realize I could easily substitute wafers for pretzels.
Roll dipped waffers in crushed cornflakes. There used to be commercial cookies like this at one time…
Sound delicious!