Figaro Wafers – No-Bake Walnut Chocolate Slices

A classic no-bake dessert made with wafer sheets, walnuts and chocolate. Figaro wafers are rich but simple, perfect for making ahead and ideal when you want a reliable dessert without turning on the oven.

Popular across Central Europe, these slices are all about balance: crisp wafer layers, a soft cocoa-walnut filling and a smooth chocolate glaze on top. They slice cleanly, keep well and taste even better the next day.

Prep time

30 minutes
Chilling: 3–4 hours
Total time: about 4 hours
Difficulty: medium
Yield: 1 large tray (about 24 slices)

Ingredients

Filling

• 600 g plain biscuits, finely crushed (tea biscuits / Marie-style)

• 300 g ground walnuts (coarse)

• 500 g margarine

• 500 ml water

• 600 g sugar

• 7 tbsp cocoa powder

• 1 packet vanilla sugar

• dark rum, to taste

• wafer sheets (for layered wafers)

Chocolate glaze

• 300 g dark chocolate

• 2 tbsp neutral oil

• 100 g butter

Note: The original recipe uses margarine. You can replace it with the same amount of butter for a richer flavour.

Instructions

1. Prepare the filling
   Crush the biscuits and grind the walnuts. In a saucepan, bring the water to a boil. Add margarine, sugar and vanilla sugar. Stir until completely melted and smooth. Remove from heat and mix in the crushed biscuits, walnuts, cocoa powder and rum. Stir well to get an even, spreadable filling.

2. Assemble the wafers
   Spread the filling evenly between the wafer sheets, finishing with a wafer on top. Cover with foil, place a light weight on top (a book or tray) and refrigerate for about 3 hours.
   Chilling is important so the layers bond and the slices cut cleanly later.

3. Make the chocolate glaze
   Melt the chocolate, butter and oil gently over a bain-marie or on very low heat. Pour the glaze over the well-chilled wafers and spread evenly.
   Always glaze when fully chilled so the chocolate sets smoothly.

4. Set and slice
   Return to the fridge until the glaze is firm, then slice and serve.

Tips & variations

• Replace some or all of the walnuts with raisins (soaked in rum), ground almonds or marzipan.

• A pinch of cinnamon works well for a festive version.

• These slices are best made a day ahead.

Storage

Store covered in the refrigerator for up to 3 days. They keep their shape and flavour very well.

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Based on a traditional Central European recipe that has been prepared in many homes for generations.
Read the original recipe in Slovenian →