I did it!! I finally made this recipe that been couped up in my head way too long!! Try several months=one year at least..This is a very easy recipe even though with steps of recipe, don't let it fool ya!! It's a repetitive cycle and wanted to make
the recipe-reader friendly. Even little ones can join the fun in making this lushious, deeeee lissshhhhhhiciousiness bar for every peanut butter lover out there!! You can't go wrong with peanut butter, chocolate and crispy wafer layers!! Now, this recipe
has FOUR layers of goodness..not just three.. and THREE layers of peanut buttery goodness..not two..but wait, there's more..DOUBLE THE AMOUNT OF PEANUT BUTTER DELISHICIOUSINESS IN EACH LAYER!! I'll bet ya you'll be saying, "It's better than store-bought!"
Well, first, it is!! Ok, the pro on this...you know what's in the bar!! You will be glad to serve this to your kids than the artificial junk that you can't even pronounce! And of course the obvious!! Ok onward with the recipe and steps of this wonderful
Wafer cakes you can find in international imported food stores, mainly eastern european. Croatian, Serbia, Polish, etc.. I found mine at West Side Market in Cleveland, Ohio, that caters anything imported from middle east to europe. Some grocery stores
do carry these items in the international food isles. Donia brand comes with five thin large wafers approximately 9x13. One side is diamond-shaped design while the other side is squared. The diamond-shaped side is usually used facing up while the squared-side
is down-flat for making confectionaries. Other brands may be designed differently as I was told by the importer himself when I inquired about the wafer cakes. They are exactly like the ones you will find in the popular bars that are barely sweet, light and
crispy..wonder if they get them from there too??!! They are fairly reasonable priced as well. Be careful, they are brittle and will break if you are not careful opening the package.
Now to the recipe..
Start with putting some waxed paper on your table-take two sheets, bigger than 9x13 and over-lap them.
If you have a KitchenAid, this will be handy for mixing the peanut butter spread. If not, hand mixer will be just fine.
Melt your butter in microwave or stove-top. Then add butter, powdered sugar and peanut butter to medium bowl/mixing bowl. Since I use my KA, this is the method I used to fluff up the spread. You will have to mix by hand mixer for 15 minutes to make
it fluffy. Blend ingredients on low speed to get the ingredient blended while stopping to scrape down the bowl until all is blended. Then turn the speed on to medium high for 10 minutes-it will be soft and fluffy. After its done, scrape down again and your
attachment of the yummie spread.
Next, open the wafer cake package. Place the first (bottom layer) diamond-shaped side up facing you. You want the squared-side down facing the table.
Spread generously of the peanut butter spread from edge to edge about 1/2" inch thick evenly-remember, there's a lot of spread to fill each layer!
Next, add the next wafer cake layer diamond-shaped down facing the peanut butter spread. You do not need to press the wafer cake as you do not want it to break, just simply stack it. The weight of the spread will take care of any air pockets in each layer.
Then repeat the cycle two more times.
The final wafer cake layer should be diamond-shaped facing up. Simply scrape and smooth sides of cake as some spread may have oozed out. Transfer with waxed paper (easy to lift) onto cookie sheet and refrigerate for 30 minutes to set it up for easy cutting
Take the cake out and remove it from cookie sheet back onto the table with the waxed paper.
Cut lengthwise right down the middle of the cake 1x. Then cut widthwise 12 times which will give you 24 bars. Separate bars from each other enough space for melting chocolate to be spread on each bar.
Melt your chocolate almond bark accordingly to the package directions.
Take two teaspoons (1 tsp on each end of the bar) and spread the chocolate, pushing, scraping the chocolate edge to edge spilling over onto the sides of the bar (you will be able to detect/see the diamond-shaped design) with a spoon. Spread the sides
of the bar till covered.
Let the chocolate set up and then turn each bar over and spread more chocolate on the bottom but a little less. Let it set up again.
If you cannot wait, go ahead, take one! But put the bars in a sealed container, layering with waxed paper in the refrigerator for future consumption!
Now that was easy-just spreading the chocolate is a little tedious but well worth it!!