Pirouline rolled wafers centered between two layers of chocolate hazelnut fudge. An easy microwavable recipe!
Wow. You must be wondering what happened to me since my last post was two weeks ago. I took some time off, friends, and it felt gooood. It wasn’t planned. I think I just got burned out from traveling during Thanksgiving to visit family and attend one of Ben’s conferences. When we got home, I just took extra time to play with my kids, Christmas shop, and decorate my home for the holidays. In fact, would you be interested in seeing photos of my decorations? It’s the first time I’ve really gotten into it, so I was thinking of posting a “Holiday Home Tour”.
Anyway, I’m back now, and I have fudge for you! I mean, you can survive without me, but can you really survive without fudge this Christmas? No worries, I’m here for you. 😉
Although it may seem like it, this is not a sponsored post by Pirouline rolled wafers. But, guess what? The Pirouline cookies people (the DeBeukelaer’s as you see on their packaging) are my neighbors!! And, yeah, I can also call them my friends, too, because me and the wife? I’ll just brag now…we’re tight. 😉 Our kids are the same age, which is actually how we met. Her daughter and my Judah were in soccer together this summer. We found out we lived right around the corner from each other and the rest is history. Love their family!!
A few months ago, I decided I wanted to surprise the DeBeukelaer’s with some fudge using their cookies. Even though they gifted me with a can of cookies one afternoon, my family gulped them down so I ran to the store to grab more to make this fudge. It was totally cool that I could then drive (or walk) right around the corner to drop off the treats so they could sample. Actually, I was a little nervous! But, they claimed they loved the fudge. 🙂
I think that you, too, will love this recipe. For my initial batch, I used the Chocolate Hazelnut filled Pirouline wafers, but you can also use the Dark Chocolate variety. I have also made the mistake of adding a little too much powdered sugar, because I thought it needed more than I typically use. That was a bad idea. Don’t do it… just use the amount called for or you’ll get crumbly fudge.
I have always loved the Pirouline rolled wafers (especially in my hot cocoa!), so when I found out they were made right here in my same town in Mississippi, I was thrilled! And, right now, you will see them popping up all over the place for the holidays. Check out your Target dollar spot, the dollar store, and your local grocery store (e.g., The Fresh Market). They make wonderful Christmas hosting gifts!
I just ate three (okay, maybe four) Pirouline cookies while typing this post. 🙂 Don’t judge.
- 1 cup unsalted butter , plus additional for greasing pan
- 1 cup chocolate hazelnut spread
- 1 teaspoon pure vanilla extract
- 1 lb powdered sugar , unsifted
- 22 Pirouline rolled wafers (chocolate hazelnut or dark chocolate)
Prepare an 8x8-inch pan by greasing the bottom and sides with the "additional butter". This helps the parchment paper stick to the pan. Line the pan with parchment, then butter the parchment paper, as well. Cut out an additional 8x8 piece of parchment paper. Set all aside.
In a large microwavable bowl, combine the 1 cup butter and the chocolate hazelnut spread. Cover the top of the bowl tightly with plastic wrap and microwave on high for 2 minutes. Carefully remove from the microwave and stir with a wooden spoon or heat-proof spatula. Place back in the microwave and cook on high again for another 2 minutes.
Remove the bowl from the microwave and stir in the vanilla and sugar. Mix until the ingredients are fully incorporated and a dough forms. The dough will get crumbly, but keep stirring and put elbow grease into it until smooth.
Press half of the dough into the bottom of the prepared pan and spread evenly to fill all corners of the pan. Working quickly, line the Pirouline rolled wafers in a single layer over the fudge in the pan. Keep all wafers facing the same direction and break some in half to fit the full pan. Spread the rest of the fudge on top of the rolled wafers layer, carefully pushing it to the corners so it's even. Top with the square piece of parchment paper directly on the fudge and refrigerate for at least 2 hours to set.
When ready to serve, cut into individual squares. Store airtight at room temperature.
For this recipe, you will want to use exactly a 1 lb bag of powdered sugar. Do not buy a 2 lb bag then estimate half of the bag. This could result in crumbly fudge. If you only have a 2 lb bag on hand, I suggest weighing the powdered sugar for more accurate measurements.