Tried using Effie’s choc crackers/cookies just bc I had some extra whipped cream. In the fridge for 24 hrs+. Grated semi sweet choc on top. Was very good,
Not the same but pretty easy. Why oh why would they discontinue the wafers?and why has no one else produced them.
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I can’t understand it either.
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Since I last posted, Mr Christie in Canada has also stopped making the Canadian version of the Chocolate Wafers.
Here are some other ideas.
And a recipe
I bet an icebox cake made with Tate’s chocolate cookies would be pretty decadent.
A problem I’ve encountered with other chocolate wafers or crisp chocolate cookies used in similar ways is that they’re missing the deeper chocolate flavor of the Nabisco ones. It always seemed odd to me that Famous Chocolate Wafers had coconut, which I only learned by reading the ingredients, but it was really the black cocoa that was in the FCW that gave them their distinctive depth and color. Which is presumably why it’s part of the KAB recipe.
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I suppose if a person is desperate, they could scrape the filling out of a whole batch of Oreo Thins. The chocolate wafers were just thin Oreo cookies, right?
Similar, but not identical. As I noted, the FCW had coconut (even though you couldn’t really taste it0, and I think were a touch sweeter (Oreos make up the difference with the filling), but they both are made with black cocoa. Don’t they sell (or at least they once did) boxes of oreo cookie crumbs? Wouldn’t work for an icebox cake, but for crumb uses…
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Some online suggestions include chocolate Anna’s Swedish Thins. They would be the right texture and thickness. I usually see the ginger flavour, and don’t remember seeing the chocolate ones where I shop
Anna’s thins do work well, texture-wise, but you’re right that one doesn’t see them as often as the other flavors.
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