Mini Peanut Butter Wafers can be a delicious sweet treat with your Sunday coffee or even Christmas cookies.

I have made these wafers is different shapes and sizes and there are so many of them that I’ll keep them for Christmas, as there’s a long tradition in the Czech Republic of making Christmas cookies.

Making these wafers takes some time but it’s not difficult. If you don’t like peanuts, you can use any other nut or chocolate filling.

Before we start, I’d like to invite you to view my Cakes and Sweets category and the Christmas category for more delicious recipes.

Mini Peanut Butter Wafers

Supplies

Wafers

5 long wafer layers (aprox. 20 x 10 cm/8 x 4 in)
550 g/1.2 lb sweetened peanut butter OR all of the following:
350 g/0.8 lb or unsweetened peanut butter
200 g/0.4 lb of sweetened condensed milk
1/4 cup of heavy cream or milk

Decoration

100 g/0.2 oz of milk chocolate
50 g/0.1 oz of unsalted butter
optional: sugar sprinkles

How to make Mini Peanut Butter Wafers

If you use unsweetened peanut butter, combine it well with condensed milk and then add heavy cream little by little. Whisk the cream in well before adding more. You don’t want a running mixture, it should have the texture of dulce de leche.

Place of wafer layer onto a sheet of baking paper or a baking tray.

Spread a layer (3-4 mm/0.1-0.15 in) of peanut butter filling. Try to make the layer even and make sure all the edges and corners are covered.

Place second wafer on the filling.

Press lightly.

Keep alternating layers, the last layer will be the fifth wafer layer.

Use a spatula to scrape off any excess filling and spreading it over any eventual gaps.

Cover the wafer with a baking sheet and place something heavy on it and let it rest over night.

It it’s hot, let it rest in the fridge.

Then cut the wafer into any shape or size you want. I recommend to clean the knife before every cut. If you look at the smallest pieces, you can see what happens when you don’t – the upper layer will break.