Thin wafer discs sandwiching creamy goat's milk caramel are a classic Mexican candy. This family-friendly treat is a sweet, portable confection enjoyed across Mexico.
Arrange 8 wafer discs flat on a clean, dry surface to prevent sticking.
Spoon 2 tbsp cajeta onto the center of each oblea, spreading gently with an offset spatula, leaving a thin border around the edge.
If desired, sprinkle a pinch of chopped walnuts over the cajeta before topping.
Carefully place a second wafer disc on top of each, gently pressing to distribute the cajeta evenly without cracking the wafers.
Let the assembled obleas con cajeta sit at room temperature for 10–15 minutes to allow the caramel to set slightly before serving or wrapping individually.