Sandra Lee Mint Wafers Recipe

Indulge in these unbelievably easy and delicious mint chocolate wafers! A semi-homemade recipe perfect for a quick dessert or sweet treat. Customize the flavor with peppermint, lemon, or vanilla extract – the choice is yours! This recipe uses readily available ingredients and requires minimal cooking time for maximum enjoyment. Get ready to impress your family and friends with this simple yet elegant dessert!

Prep Time 5 mins
Cook Time 6 mins
Calories 173.7 kcal
Protein 2g
Rating Be the first
Sandra Lee Mint Wafers 54

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Sandra Lee Mint Wafers

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How to Make Sandra Lee Mint Wafers

  1. Melt 1 cup of semi-sweet chocolate chips and 1/4 cup of unsalted butter in a microwave-safe bowl in 30-second intervals, stirring after each until completely smooth.
  2. Remove from microwave and stir in 1 teaspoon of your choice of extract (peppermint, lemon, or vanilla).
  3. Line a baking sheet with parchment paper.
  4. Place vanilla wafers (about 12-15) on the prepared baking sheet.
  5. Drizzle or pour the melted chocolate evenly over each vanilla wafer, ensuring complete coverage.
  6. Refrigerate for at least 10 minutes, or until the chocolate is fully set.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

62g

Fat

29g

Carbs

7g

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Frequently Asked Questions

How long does it take to make Sandra Lee Mint Wafers?

Sandra Lee Mint Wafers takes about 11 minutes from start to finish — roughly 5 minutes to prepare and 6 minutes to cook.

How many calories are in Sandra Lee Mint Wafers?

Sandra Lee Mint Wafers has approximately 173.7 calories per serving, with about 2 g protein, 7 g carbohydrates and 16 g fat.

What ingredients do I need for Sandra Lee Mint Wafers?

The key ingredients for Sandra Lee Mint Wafers are Semi Sweet Chocolate Chips, Butter, Peppermint Extract, Vanilla Wafer Cookies. See the full list with measurements above.

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