Caramel walnut wafer bars

Name: Caramel walnut wafer bars
Ingredients: 300 g walnuts; 250 g Rama margarine; 250 g powdered sugar; 1 egg; 3 egg yolks; 4 large wafer sheets; 250 g granulated sugar

Dessert - Caramel walnut wafer bars by Semenica A. - Recipia

Caramel walnut wafer bars are served on New Year's Eve; cut the sheets once the caramel and walnut filling has cooled. Between them is a cream made with margarine, sugar, egg and egg yolks, with pieces of walnut visible in the sweet layer. I chop the walnuts so they stay in small pieces, not fine crumbs. Preparation: 25 minutes. Cooking: 15 minutes. Resting: 2 hours. Total time: 2 hours and 40 minutes. Servings: 20. Approximately 400 kcal and 5 g of protein per serving.

Ingredients

300 g walnuts
250 g Rama margarine
250 g powdered sugar
1 egg
3 egg yolks
4 large wafer sheets
250 g granulated sugar

Preparation

1. Shell the walnuts, pick out the kernels and toast them for 8-10 minutes in an oven preheated to 180°C, until lightly golden and fragrant. Let them cool a little, then chop them coarsely. 2. Beat the softened margarine with the powdered sugar until smooth. Mix in the egg and egg yolks. 3. Lay the 4 large wafer sheets on a piece of cling film on the worktop, ready to use. 4. Put the granulated sugar in a saucepan and caramelize it over medium heat for about 5 minutes, until it melts and turns golden. Add the margarine mixture and stir well. 5. Mix in the walnuts. Quickly spread the filling between the sheets in layers, leaving the last sheet on top. The mixture may puff up as you stir it. 6. Put a weight on top of the sheets and leave them to cool for 2 hours, then cut into portions.

Notes

Have them with a black coffee once they have cooled completely. You can make them a few hours before the meal; in a sealed container in the fridge, they keep for up to 3 days, though the sheets gradually soften. You can replace the margarine with the same amount of butter, 250 g. Ordinary wafer sheets contain gluten, and the cream contains eggs and walnuts. For an evening meal, leave a few hours between assembling and serving; slice with a long knife and wipe the blade if the caramel sticks to it. Old walnuts can taste rancid, so try them before toasting; the caramel won't hide it. I tried them at Bucătărașilor New Year's Eve and liked them; ever since, I've been obsessed, and Carmen is to blame for that.