Many thanks to Emily Jacobs of Sage Recipes for helping with the development of this recipe.
- 1 package Neapolitan chocolate wafers
- 12 Ounces milk chocolate
Line a baking sheet with parchment paper. Melt the milk chocolate over a double-boiler. Cut each wafer cookie in ½ vertically (so that they’re long and thin). Dip the bottom of each wafer cookie into the melted milk chocolate, then place on the baking sheet. Carefully spoon the melted milk chocolate over each wafer so that each side is well coated. Allow to cool in the refrigerator until the chocolate as hardened, about 30 minutes.