Melting wafers – This recipe calls for both dark chocolate and vanilla melting wafers. I use the Ghirardelli melting wafers as they are good quality and melt well without needing to add oil.

Step 5 Use a double boiler to melt the dark melting wafers. Place a chilled peanut butter balls on a fork and dip the ball into the melted chocolate to fully coat.

In medium bowl, pour one bag of dark chocolate melting wafers. Place in microwave and cook at 30-second intervals, stirring between each cook time, until all wafers are melted.

3. Mix together all of the ingredients, expect the melting wafers. 4. Bake at 350 for 10-12 minutes. Cookies will be very soft but edges should be slightly brown. 5.

Place chocolate melting wafers in a pastry bag or Ziploc bag. Melt the wafers in the microwave according to package directions. Snip off a very small part of the end of the pastry bag or Ziploc Bag.

The decoration — a covering of crushed wafers, an edge of whipped cream, toasted coconut, melted dulce de leche, sprinkles and a nod to Carvel — is optional. But I rarely opt out.