Soft Caramel and White Ganache Wafer Bars

To make white chocolate ganache layer

1. Combine the cream and the glucose syrup in a saucepan. Bring to a boil, remove from the heat, add the raspberry liqueur, and stir. Let cool to 105F/40C.
2. Place two-thirds of the white chocolate in the double boiler. Heat over hot but not boiling water, stirring constantly, until chocolate reaches 110F-115F/43C-46C. Remove the top pan of the double boiler and place it on a towel. Cool chocolate to 95F-100F/35C-38C. Add the remaining chocolate to the top pan, stirring until melted. If not all of the chocolate is fully melted, very briefly return to the double boiler while stirring. You should end up with tempered chocolate at 86F /30C.
3. Next, stir the butter into the tempered white chocolate.
4. Pour the cream mixture over the white chocolate mixture. Using a spoon or spatula, stir in vigorous small circles outward to emulsify. Next, stir outward in larger circles to spread the emulsion throughout the bowl.
5. Pour the ganache immediately into the frame on top of the bottom wafer and spread evenly with a spatula. Cover with another wafer sheet.

To make a soft caramel layer:

1. Combine the sugar, evaporated milk, cream, and vanilla bean and its seeds in a saucepan. Bring to a boil, stirring constantly.
2. Add the glucose syrup and continue cooking over medium heat while stirring until the mixture reaches 230F/110C. Add the butter.
3. Continue cooking while stirring until the mixture reaches 239F/115C. Add the salt, remove from the heat, and remove the vanilla bean.
4. Pour the caramel into a frame on top of the middle wafer sheet. Spread evenly using a spatula and cover with another wafer sheet. Gently press down.

Chilling and cutting

1. Let the cake chill overnight at room temperature.
2. The next day, cut the wafer cake into 2.75" long and 1" wide bars. An 11" by 11" 'cake' will produce 44 wafer bars.
3. Store for a few days at room temperature, a couple of weeks in the fridge, or several months in the freezer.