👩🍳 Instructions
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1
Gently cut wafer sheets into desired bar sizes (e.g., in halves or quarters). Prepare a baking sheet with parchment paper.
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2
In a microwave-safe bowl, combine 1 cup milk chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until smooth. Stir in softened butter and vanilla extract until fully incorporated.
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3
Place one wafer piece on the parchment paper. Spread a thin, even layer of chocolate filling over it. Top with another wafer, pressing gently. Repeat for 3-4 more layers, finishing with a wafer on top. Repeat for all wafer pieces. Refrigerate for at least 30 minutes to firm up the filling.
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4
Once chilled, use a sharp knife to trim edges and cut the layered stacks into individual bars. Return bars to the refrigerator for another 15-20 minutes.
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5
In a clean bowl, melt 2 cups milk chocolate chips (and optional coconut oil) in 30-second intervals, stirring, until smooth and fluid. Ensure the chocolate is melted but not too hot.
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6
Working one at a time, fully submerge each chilled bar into the melted chocolate coating using a fork or dipping tool. Lift, allowing excess chocolate to drip off, then place on the parchment-lined baking sheet.
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7
Refrigerate the coated bars for 30-60 minutes, or until the chocolate coating is completely set and firm. Enjoy your homemade KitKat bars!
💡 Notes
Use high-quality chocolate for the best flavor. Store in an airtight container at room temperature for up to a week, or refrigerated for up to two weeks. Allow refrigerated bars to come to room temperature for optimal texture.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
3g
Total Fat
18g
Saturated Fat
10g
Carbs
28g
Fiber
1g
Sugar
22g
Sodium
40mg
Cholesterol
15mg
