These chocolate caramel wafer bars turn ordinary cookies into a delectable homemade candy bar wafer cookie dessert everyone will love. Soft and gooey caramel surrounds layers of crisp and colorful sugar wafer cookies and is topped with a layer of rich, creamy chocolate.
It’s a simple no-bake dessert that looks impressive but takes minutes to put together and both kids and adults will love it.
- Vanilla, strawberry and chocolate wafer cookies (I use Keebler Sugar Wafer Cookies)
- Vanilla caramels (I’m partial to Brach’s)
- Semi-sweet chocolate chips – The subtle bittersweet flavor in the chocolate pairs beautifully with the sweetness of the caramel and cookies.
Swaps, Additions and Tips
- If you can’t find Keebler Sugar Wafers in the grocery store (I buy them in bulk at Amazon), they’re often at gas stations and convenience stores. I believe separate flavor packs are available through Walmart as well. BUT, if you can’t find them, you can substitute other sugar wafers.
- Either an 8×8-inch or 9×9-inch square baking pan will work for this recipe.
- Try different sugar wafer flavors to switch things up.
- Try it with white chocolate or dark chocolate chips instead.
Step 1: Using alternating colors, line a greased square baking pan with sugar wafer cookies.
Step 2: In a saucepan over medium heat, melt caramels with milk, stirring frequently until the mixture is smooth and creamy.
Step 3: Spread the melted caramel over the sugar cookie wafers in the pan.
Step 4: Using alternating colors, place another layer of sugar wafer cookies on top of the caramel.
Step 5: In saucepan over medium-low heat, melt butter and chocolate chips together, stirring continuously until smooth and creamy.
Step 6: Spread melted chocolate evenly over the sugar cookie layer. Let cool completely until chocolate has set.
Step 7: When bars have set, use a bench scraper to cut into squares.
- Alternate colors when laying the wafer cookies in the pan. Unless you have a really good memory (I don’t,) it’s helpful to take a quick photo or jot notes on paper so you remember how you laid your colors down for your first layer. This way you won’t repeat the exact same pattern on the second layer. It’s the alternating colors that make the treat so fun!
- I highly recommend using a bench scraper to cut the dessert into squares. Dragging a knife through the bars may separate layers and make things messy.
- When choosing between an 8 or 9-inch square pan, remember the caramel and chocolate layers will be a smidge thicker in the smaller-sized pan (not a bad thing, imo).
Sugar wafers are very thin, dry and crisp cookies and have a flavored cream filling sandwiched between them.
You can’t go wrong with Keebler or Voortman. There are also generic brands available but I haven’t tried them.
I don’t recommend sugar-free versions of anything.
Other Recipes You’ll Love
Chocolate Caramel Wafer Bars
- 8-9 oz pkg cream-filled sugar wafer cookies
- 24 vanilla caramels unwrapped
- 2 tablespoons milk
- 1 cup semi-sweet chocolate chips
- 3 tablespoons butter
- Lightly grease 8 or 9-inch square pan. Using half the cookies, arrange single layer of cookies side by side over bottom of greased pan.
- In small saucepan, melt caramels with milk over low heat, stirring occasionally until blended and smooth. Spread evenly over cookie layer in pan. Arrange remaining wafer cookies side by side in single layer over caramel.
- In small saucepan, melt chocolate chips with butter over low heat, stirring occasionally. Spread evenly over wafer cookies. Cool until set and cut into bars.