My Mexican Wafer Cookie Bark is the ultimate Mother’s Day gift. Make this Mexican Wafer Cookie Bark in under 5 minutes and it only requires 3 ingredients. It’s the perfect edible gift for the mami.
Crunchy wafer cookies filled with delicious cream come in various colors. Sweet, crunchy and addicting my abuelita always had these sweet babies on-hand when we visited her in Brownsville, Texas.
My favorite are the chocolate ones, but my mami loves the pink ones. Once when enjoying them with her afternoon coffee she told me they were the shade of amor. This little sentiment always stuck with me.
Today I’m adding this childhood favorite cookie, the Mexican wafer to one of the easiest edible gifts – chocolate bark just in time for Mother’s Day!
Chocolate Bark is a sheet of silky smooth chocolate covered with nuts, dried fruit or candy. After the bark is set it is broken up into pieces which resemble rough pieces of bark. Bark can be made in under 10 minutes and the toppings are limitless. For the holidays we add peppermint or pecan to our bark, break into pieces then tuck it away in a holiday tin for our friends and familia.
My love for Mexican cookies runs deep try adding them to no-churn ice cream – Arcoiris No-Churn Ice Cream
- 1 tablespoon butter melted
- 1 10 -12 ounce bag of white chocolate chips
- 12 Mexican pink wafer cookies broken into pieces
- Line a baking sheet with parchment paper. Brush with melted butter. Microwave white chocolate chips on high until melted; stir until smooth. Pour melted chocolate onto prepared pan and sprinkle with broken wafer cookies. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Break into pieces and serve at room temperature.