Best Peanut Butter Wafer Recipes

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PEANUT-BUTTER WAFER CAKE



Peanut-Butter Wafer Cake image

This towering trifecta of flavor and texture - crisp wafer, creamy peanut butter and glossy dark chocolate - comes together quickly and easily. The hidden star here is Katherine Yang's utterly delicious peanut butter cream, which binds the layers. It's savory and nutty, silken and not too sweet. Wafer sheets come in standard 8 1/2-inch rounds, so tempering the chocolate in a 10-inch-wide, shallow pan is the simple trick to easy dipping. You can use an offset spatula to spread the filling, or for a more impressive presentation, use a star tip, and pipe swirls, rosettes or scallops. The cake should be eaten soon after assembly, as the filling will eventually start to soften the wafer's crispness.

Provided by Gabrielle Hamilton

Categories     cakes, dessert

Time 35m

Yield 8 to 12 servings

Number Of Ingredients 13

1 1/2 cups/360 milliliters whole milk
1/2 cup/120 milliliters heavy cream
1 large egg plus 1 large yolk
1/3 cup/67 grams granulated sugar
1 tablespoon cornstarch
1 tablespoon all-purpose flour
1/2 cup/133 grams smooth, commercial peanut butter (preferably Skippy)
1/2 teaspoon kosher salt
8 ounces/225 grams high-quality bittersweet chocolate shards/chips (1 1/3 cups)
1 tablespoon shortening
Heaping 1/3 cup/60 grams dry-roasted salted peanuts
1 teaspoon confectioners' sugar
4 (8 1/2-inch-round) plain or cocoa wafer sheets

Steps:

  • Bring milk and cream to simmer in a heavy 1-quart saucepan over medium heat.
  • Whisk egg and yolk in a medium bowl. Add sugar, cornstarch and flour, and whisk until very well incorporated and almost fluffy.
  • Whisk hot milk mixture into egg mixture. Return mixture to saucepan, and return heat to medium. Boil 1 minute, whisking constantly, or until thickened. Remove from heat. Whisk peanut butter into hot pastry cream.
  • Strain the mixture through a fine-mesh sieve into a clean bowl, stir in salt, then cover with plastic wrap directly on cream to prevent skin from forming. Chill at least 3 hours, or overnight.
  • Prepare the cake layers: Bring a wide pot of shallow water to a very gentle simmer over low heat.
  • Place 2/3 of chocolate shards plus solid shortening in a clean 10-inch skillet set over the gently simmering water, and melt slowly. Bring the mixture to 110 degrees, and stir well to create a glossy, uniform consistency. Seed in remaining chocolate shards, and stir until completely melted and glossy, and chocolate tempers to 91 degrees. Remove from heat or turn off simmering water (or both).
  • Pulse peanuts in food processor until they're a coarse meal. Remove, and stir in confectioners' sugar.
  • Drop one wafer sheet into chocolate, giving it a tiny swirl to make sure the entire surface underneath is coated. Retrieve the wafer with tongs, tweezers or two forks, and hover it over the chocolate until dripping stops, then invert wafer, chocolate face down, on a baker's rack set over parchment to "drain." You want a film of chocolate to glaze the waffling, but you don't want to fill the holes enough to pave them over entirely. Repeat with remaining wafer sheets, tempering the chocolate if needed. While chocolate is still tacky, turn wafers chocolate-side up to finish cooling. (Use an offset spatula if needed to gently release wafer from rack.) Before chocolate sets fully, heavily ring edges of two of the chocolate-dipped wafer sheets by sprinkling the prepared peanut mixture in a 1-inch rim. Allow to cool and harden in a cool, dry place.
  • To assemble: Pipe or spread 1/3 of the peanut-butter pastry cream uniformly among three of the wafer sheets (on the chocolate-filmed side to prevent sogginess later), reserving one of the peanut-edged sheets as the topper.
  • Refrigerate until ready to serve.
  • When ready to serve, stack the sheets chocolate-side up, using the peanut-crusted sheet on the bottom, the other two plain sheets in between, and top with the last peanut-crusted chocolate wafer sheet.

CHOCOLATE DIPPED NILLA WAFER PEANUT BUTTER SANDWICHES



Chocolate Dipped Nilla Wafer Peanut Butter Sandwiches image

Provided by My Food and Family

Categories     Recipes

Time 40m

Number Of Ingredients 4

0.333333333333 cups peanut butter
2 tablespoons powdered sugar
40 units nilla wafers
1 cups milk chocolate chips

Steps:

  • Beat peanut butter and powdered sugar in small bowl until combined.
  • Spread 1/2 teaspoon peanut butter mixture on flat side of one cookie. Place another cookie flat side down to sandwich the peanut butter mixture. Do this with remaining cookies to create a total of 20 sandwiches.
  • Next, melt the chocolate chips in microwave at increments of 30 seconds, stirring in between, until all chips are melted and smooth. *Dip each sandwich in melted chocolate shaking off excess. Place on wax paper and refrigerate about 20 min or until chocolate is set... Or eat if you like a warm chocolate mess. I say rules are meant to be broken... especially in the kitchen ;)

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PEANUT BUTTER WAFER



Peanut Butter Wafer image

Peanut butter is one of the dessert popular in our country Phillipnes

Provided by Lanie Wimbley

Categories     Cakes

Time 40m

Number Of Ingredients 13

6 white egg
1 c sugar
1 c almond
1/2 tsp cream of tartar
1 tsp vanilla
PEANUT BUTTER CREASM FOR THE WAFFER
4 eggyolk
1/2 lb utter
1 c all purpose flour
3/2 c sugar
1 tsp baking powder
1/3 c water
1 tsp rum

Steps:

  • 1. Beat the eggwhites until stiff.Add the sugar little by little.Fold in the chopped nuts and the vanilla. Bake in well greased and floured pan until golden brown.
  • 2. Make syrup with the sugar and the water until it spins a thread. Pour in the syrup to the beaten eggyolk little by little. Add the butter and beat it until thick. Add flour with baking power, beat until thick. Add rum and decorate cake.

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