Crispy layered wafers stacked with creamy peanut butter and cloaked in dark chocolate.
9 steps, about 45 minutes start to finish.
Make the wafer batter: whisk together flour, cornstarch, salt, and sugar in a bowl.
Add milk and melted butter to dry ingredients and whisk until smooth.
Cook batter in a pizzelle press, using about half the standard amount per wafer, for 1-2 minutes until golden and crisp.
Remove wafers and let cool on a rack. They will crisp up as they cool.
Make the peanut butter filling: mix peanut butter, powdered sugar, softened butter, honey, and vanilla extract until smooth and combined.
Melt unsweetened chocolate and coconut oil together in the microwave in 20-second bursts, stirring until smooth. Stir in powdered sugar.
Assemble: spread peanut butter filling between wafer layers (wafer, filling, wafer, filling, wafer).
Spoon melted chocolate over assembled bar and allow to set on a rack.
Refrigerate or freeze briefly to help the chocolate harden.
“Spread the wafer batter thin in the press so it bakes up crisp, and keep in mind they firm up more as they cool. Chill the bars briefly before and after the chocolate coat so everything sets clean instead of sliding apart.”
