I am looking to make an elevated nutty bar for Thanksgiving dessert. I can temper the chocolate, and I have a great idea for the peanut butter, but I have no idea where to begin on the wafer. The best thing about a nutty bar is its texture. It is the perfect combination of creamy and crunchy, and so the wafer has to be great to get the effect I want.
Like I said, it is paper thin with a waffle pattern for a bit of strength and very, very crispy. The flavor is not so important since it will be drowned out by the peanut butter and chocolate.
Is there any way to replicate this at home? Hopefully without buying some expensive equipment?
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