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- Wafer sheets (8-10 large sheets)
- Sweetened condensed milk (1 can)
- Sugar (1 cup)
- Butter (1/2 cup)
- Hazelnuts (1 cup, chopped)
- Vanilla extract (1 teaspoon)
- Dark chocolate (100g, melted)
Start by preparing the caramel. In a pan, combine the sweetened condensed milk, sugar, and butter. Stir over medium heat until smooth and thickened.
Once the caramel thickens, remove it from heat. Add vanilla extract and stir well. Let it cool slightly before using. Prepare the hazelnuts by chopping them.
Place a wafer sheet on a tray or serving platter. Spread a thin layer of caramel over the wafer and sprinkle chopped hazelnuts on top evenly.
Repeat the layers, alternating wafer sheets, caramel, and hazelnuts. After several layers, top with the last wafer sheet, smoothing the final caramel layer over it.
Drizzle melted dark chocolate over the top for added richness. You can also sprinkle a few extra hazelnuts for decoration and extra crunch.
Allow the cake to set in the fridge for at least 2 hours. Slice into squares and enjoy the perfect combination of sweet caramel, crunchy wafers, and hazelnuts.