Makes 10–12 servings.

Makes 8–10 servings.

Mix dry ingredients in a bowl. Set aside. Melt butter, stir in milk. Add dry ingredients a little at a time. Bring to boil. Boil for 5 minutes, stirring constantly. Place one Honey Wafer on a large dinner plate and top with 3 tablespoons of chocolate mixture, spreading evenly over wafer. Repeat using all 6 Honey Wafers. Keep chocolate warm while assembling. Cover with wax paper and put something heavy, a cast iron pan or heavy pot, on top to keep wafers together and let sit overnight. Extra chocolate mixture can be used as a dipping sauce.

Note: Do not put chocolate mixture on top of last wafer.

Wash and dry apples. Cut in quarters and remove the core but do not peel. Place them in a large bowl and toss with lemon juice to prevent browning while slicing. Cut each quarter into 1/8-inch to 1/4 -inch slices. Place slices back in the lemon juice until ready to assemble pizza. Spread 3 TBL caramel sauce on Honey Wafer and center wafer on a serving dish. Remove apples from lemon juice and dry lightly with a paper towel. Arrange apple slices in a spiral fashion over the caramel sauce. Drizzle with remaining 1 TBL caramel sauce. Slice pizza into quarters using a serrated knife.

Toast 2 Original Honey Wafers in a 350 degree preheated oven for about 15 seconds. Carefully remove from oven, gently spread Nutella on one wafer and Marshmallow Fluff on the other wafer then lightly press the two wafers together. Place back in toaster oven for another 15 seconds. Using a sharp knife, slice S’more into 4 quarters, serve immediately.

Makes 16 slices

1. If using round Honey Wafers, line the bottom of a 9-inch spring-form pan with parchment paper. If using rectangular torte wafers, place directly on a serving platter and build the torte using 3 wafers.

2. In a large saucepan, heat water and sugar over medium until sugar dissolves. Stir in butter, graham crackers, walnuts, coconut and rum.    Mix well until ingredients are moistened and remove from heat.

3. Place 1 wafer in the bottom of the prepared pan. Spread 1/5 of the filling over the wafer and place another wafer on top, pressing lightly. Spread another 1/4 of the filling over the second wafer and top with the third wafer. Continue this way, ending with a wafer on top. Refrigerate 1 hour.

4. Meanwhile, prepare ganache filling by placing chopped chocolate in a heatproof bowl. Place whipping cream and butter in a heatproof  bowl and microwave until boiling. Pour over chocolate, and add liquor, if desired, and cover with plastic wrap. Let sit 15 minutes. Remove plastic and stir until smooth and thick.

5. Pour ganache over torte spreading evenly and letting it run down the sides. Refrigerate until firm, at least 1 hour. To serve, run a knife around the spring-form pan and remove the ring. Slide a large, thin spatula between parchment paper and bottom of torte. Place on serving plate and slice. If desired, in order to slice thinly, place in freezer for 30 minutes. Slice and portion on plates and allow to come to room temperature for best flavor. You may decorate with rosettes of whipped cream and candied flowers, if desired.