Dipping these little beauties brought back all sorts of memories. When I was a little girl, my neighbor always kept a tin of the wafer cookies at her house. My little brother and I would brave her big red, very “waggy” dog (which terrified me), to get a cookie. You don’t need to brave any dogs to have this delightful treat though.
Wafer cookies are a big win for anyone watching potassium, phosphorus, and sodium. They have ZERO phosphate additives (at least the labels I checked) and very little sodium per serving. I couldn’t find the regular cookies, so these happened to be sugar-free. Regular cookies happen to have 20mg sodium less per serving (which is not a lot). But you could use either one. Just remember that sugar alcohols (found it almost all sugar-free products these days) cause bloating and diarrhea if eaten in excess.
We dipped these little beauties in Almond Bark, not white chocolate. White almond bark never tastes as creamy as real white chocolate. However, it makes a great substitute for recipes like this. You can check out the comparison here when we made Peppermint Bark Popcorn.
- 1 package strawberry wafers
- 8 oz almond bark
- 4 tablespoons sprinkle hearts
- In a small bowl place two cups of candy melts. Using the microwave heat these every 30 seconds with stirring until they are melted.
- Dip chocolate wafers into the candy melts. You may use a mini spatula to make sure the candy gets all around.
- Place wafers on parchment paper and top with sprinkles. Let dry for an hour. Serve.
There is nothing surprising about these cookies. They are very simple, but attractive. There isn’t any mind-blowing taste here, but we think they are so darn cute we didn’t care. If you like treats, you’ll like these. Make a couple for a friend or your child or your grandma. Easy and so fun!