I haven’t been this excited in a while to share a recipe with you.
I want to give a shout out to my sister Tami, who came up with this recipe after visiting a restaurant in Baltimore and having it as dessert. She said this was “amazing, unreal, and that I would love it”. She couldn’t believe how good it was. She said that I must make it. So I did.
Oh…my…heavens…it is unreal.
Out of the world.
Food-gasmic! Is that even a word?
I can’t describe to you how good this is.
And let me tell you, I was supposed to save one for my sister Nicole, but she didn’t come and get it that night, so I had to give it away because literally I could not control myself. I could hear them calling my name, asking me, begging me to eat them. Screaming at me. Even now I am drooling on my key board just thinking of these delicious sliders.
I will be making them soon, maybe here after a run I can tell myself I deserve it.
ENJOY this recipe from my sister’s travels to your family’s table.
Homemade vanilla wafer slider, covered in chocolate ganache with layers of peanut butter and vanilla ice cream center. Basically, your favorite Girl Scout cookie made into an ice cream slider.
- Vanilla Wafer Cookie:
- 1 ½ cups + 1 tablespoon flour
- ¾ teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter, room temperature
- ½ cup sugar
- 1 large egg
- 4 teaspoons vanilla extract
- 1 tablespoon milk
- 9 ounces Ghirardelli 60% cocoa chocolate chips
- 1 cup heavy cream
- 1 teaspoon vanilla
- Peanut Butter Filling:
- 18 teaspoons all natural peanut butter
- ½ gallon Breyer's Vanilla Bean Ice Cream, you will only use ½ of it
- 1 cup crushed nuts, I use nut topping, if making for kids use sprinkles
Vanilla Wafer Cookies:
Preheat the oven to 350 degrees F. Place 1 oven rack on the top 1/3 of the oven and the 2 rack on the bottom 1/3 of the oven.
In a small bowl stir together flour, baking powder and salt, set aside.
Using a stand mixer on medium speed cream together the butter and sugar for 2-3 minutes, until light and fluffy. Scrape down the bowl as needed. Add in egg and mix for 30 seconds, scrape down the bowl as needed. Stir in vanilla and milk until well incorporated. Slowly stir in flour mixture, and beat on low until well incorporated. Chill the dough in the refrigerator for 10 minutes.
Line 2 baking sheets with parchment paper, aka wax paper. Using a cookie scooper, scoop the dough and place 9-10 cookies on each pan, there should be a total of 18-20 cookies. Slightly damp the palm of your hand, and flatten out each piece of dough.
Bake both pans at the same time, bake for 10 minutes then rotate the pans, switching the pans on the racks. Moving top to bottom and bottom to top. Bake another 10 minutes or until golden brown. Remove to cooling rack and allow cookies to completely cook before removing.
While the cookies are cooling, make the ganache.
In a small mixing bowl add chocolate chips, set aside. Now in a small sauce pan, over medium, heat the heavy cream until it comes to a boil. Be careful, if you boil too long it will spill over. Pour hot cream into the chocolate chips and let it sit 3-5 minutes. Then stir until completely smooth, add vanilla and mix in.
Line a cookie sheet with a piece of wax paper and set aside. Take the cooled cookies, one at a time and dip the tops (the rounded part) into the ganache. Set flat side down on prepared pan with wax paper, make sure that the cookie is touching the wax paper and not the chocolate part. Repeat the process with the rest of the cookies. Set pan in the refrigerator to let the chocolate cool and set, this will take about 10-15 minutes.
Once the chocolate has set or hardened, put 1 teaspoon of peanut butter on the bottom of each cookie where there is no chocolate, set back down on the wax paper, this time chocolate side down so that the peanut butter side is facing up. Repeat with the remaining cookies, and adjust the amount of peanut butter to your taste. But do not add too much as if you add too much the ice cream will not stay on. Once the peanut butter is on all the cookies, place back in the refrigerator to let the peanut butter stiffen up, about 10 minutes. At this point get out the ice cream to let it soften a bit.
Place the 1 cup of crushed nuts or but topping onto a plate, set aside.
Remove cookies from the refrigerator and using the cookie scooper, scoop some ice cream, I make sure to get a large scoop about 1 ½ times the size of the cookie scooper. Using the scooper allows you to judge the circumference. Add as much or as little ice cream as you would like for your slider. Add the scoop of ice cream to the top of one of the cookies, make sure to put this on the peanut butter side. Now place one of the other cookies on top, peanut butter side down on the ice cream, to make a sandwich. The roll the side of the slider in the nuts, or press the nuts into the ice cream. Place on cookies sheet (I will make one and set it right away back in the freezer on a separate cookies pan, so that the ice cream does not melt too much). Repeat the process with remainder ice cream, cookies and nuts. This will make 9-10 sliders total.
Put cookie sheet back in freezer, allowing them to harden, until ready to serve. Or in 20 minutes - wrap in wax paper and tie with a ribbon then place back in the freezer until ready to serve.
My sister Tami with her little gift from me…
Prep time include the time to make the ganache, cookies, assemble and freeze.
Kids review: They loved the fact I rolled theirs in sprinkles and not nuts, they loved these.
Vanilla Wafer Cookie adapted from Alton Brown