Homemade crispy caramel chocolate bar
12 hazelnut wafers
One jar caramel sauce (such as dulce de leche)
10 1/2 ounces milk chocolate
One handful of puffed rice
Make 4 stacks of 3 wafers each, and spread caramel sauce on them. Place them in freezer.
Melt the milk chocolate, stir in the crushed puffed rice and pour the mixture on the wafers.
Refrigerate until ready to enjoy.