As I was wondering the isles of Fresh Market, I got lost and found myself in the cookie isle. While I was trying to find my way out, I spied with my little eye a box of Meyer Lemon Wafer Cookies. I immediately thought they would taste wonderful with chocolate. Surprise, Surprise!
No Surprise, I was right! These are so simple, but you will be down right shocked at how good!
The wafers are made my Salem Baking Co., Meyer Lemon with Lemon Zest is a pretty tasty little wafer cookie all by itself, so I can only take half the credit of this recipe. Since I have a minor obsession with Citrus with Chocolate at the moment, you don’t have to use Lemon wafers. You could use Vanilla or Chocolate or whatever catches your fancy.
I decided to use my Milk-Chocolate Frosting recipe to spread in between two of these wafers and form a sandwich. This Frosting recipe works on cupcakes and cakes too!
These are so good, that while I was taking the pictures Jacob kept snatching them off the board.
- 1 bag milk chocolate chips (11 oz)
- 1 tablespoon corn syrup
- Pinch of salt
- 1/2 cup heavy cream, boiling
- 8 tablespoon chilled unsalted butter, cut into 8 pieces
- 1/2 cup confectioners sugar
Place chocolate, corn syrup and salt in a food processor. Blend for a minute. While running slowly pour cream through feed tube and process an additional minute.
Add confectioners sugar let processor run 30 seconds and add butter while running one piece at a time. Process until chocolate is smooth.
Let sit at room temperature, stirring for 1 hour before using. Can be stored in refrigerator up to a week.
Believe it or not I did have a few left over so I stored them in the original plastic trays that cookies came packaged. I then slid the tray into a small ziploc bag and stored the cookies in the refrigerator. Word of Warning, hide them behind something, otherwise you will have an empty ziploc bag in your refrigerator!