Instructions

• Line a large baking sheet with parchment paper.
• Using a sharp knife, cut each of the 15 vanilla sugar wafers in half through the middle to make two thinner wafers (30 halves total). Place one half of each wafer on the prepared baking sheet with the cut side facing up.
• Place 1/2 cup of the 2 cups semi-sweet chocolate chips in a small microwave-safe bowl. Microwave at 50% power for 1 minute. Stir, then continue microwaving in 30-second intervals at 50% power, stirring between intervals, until the chocolate is silky smooth.
• Transfer the melted chocolate to a piping bag fitted with a small round tip, or use a plastic zip-top bag and snip a small corner off.
• Pipe melted chocolate onto the cut side of each wafer half on the baking sheet, spreading to cover the surface. Immediately place the remaining wafer half (cut side down) on top of each filled half to form a sandwich. Press gently to spread the filling evenly without squeezing it out.
• Refrigerate the wafer sandwiches on the baking sheet for 1 hour to set the filling.
• Near the end of the chill time, place the remaining 1 1/2 cups of semi-sweet chocolate chips in a medium microwave-safe bowl. Microwave at 50% power for 1 minute, then add 1 tablespoon vegetable oil and stir.
• Continue microwaving the chocolate in 30-second intervals at 50% power, stirring between intervals, until the chocolate is silky smooth and thinnable for dipping.
• Using two forks or dipping tools, lift one chilled wafer sandwich and dip it into the melted chocolate, fully covering it. Lift with the forks and gently shake or tap side to side to remove excess chocolate.
• Return the chocolate-covered wafer to the parchment-lined baking sheet. Repeat with remaining sandwiches.
• Refrigerate the coated bars for at least 1 hour, until the chocolate shell is completely hardened.