Introduction: Homemade Kit Kat Candy Bar Recipe


These homemade Kit Kat candy bars taste amazingly like the real thing.   You won't find a better copycat recipe anywhere!  

If you're a Kit Kat fan, you have to try this recipe.  It's simple to follow, and easy to produce delicious results.  These make a tasty surprise for any event, and you can be sure you'll be the only one to bring Kit Kats!

This one's a good story too.  It starts with complete disaster, leads to gin, and ends with raging success.  Read on!

Step 1: Ingredients

Tools:
Ingredients:
  • 1 Box Club crackers or Waverly's (some kind of square butter cracker)
  • 1 cup butter
  • 2 cups graham cracker crumbs
  • 1 cup firmly packed brown sugar
  • 1/2 cup white sugar
  • 1/2 cup whole milk
  • 2 1/4 cups milk chocolate chips
  • 1 1/2 cup butterscotch chips
  • 1 cup peanut butter chips


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Step 2: First Layer (the Hard Way)


the "easy way" will be revealed later on in the story

 Spray the smaller pan with cooking oil and lay crackers edge-to-edge along the bottom.

Step 3: Cook Filling (the Right Way)


Melt the butter in a pan and stir in the milk. 

Add the sugars and bring to a boil.

Stir in the graham cracker crumbs and cook for 5 minutes, stirring constantly.

Easy, right?

But trust me, this order of events is important.  Were you to, say, dump all the ingredients into a pan and just cook away, you might have to throw the whole sloppy, sticky mess into the trash.  (see pictures [and image notes] below)
 
If this does happen, don't worry, pet - fix yourself a g & t and give it another go!

Step 4: Making Layers


Pour about half of the filling over your layer of crackers.

Make another layer of crackers in the same orientation as the first.  Or not.  I'm not standing over your shoulder judging you.

Pour the rest of the filling over your crackers.

Make a third layer of crackers on top.

Cover with cling wrap and put in the fridge to firm up.

Step 5: Raising the Bar (the Hard Way)


To try and make something visually similar to a Kit Kat bar, I cut up the pan of crackers into sticks.  The plan was to make the familiar three-bar Kit Kat candy bar.  While I don't feel I was successful in doing so,  I certainly don't want to discourage you from trying this yourself.

If you do choose the hard path, let the candy come to room temp before cutting into bars. Trust me.

Step 6: Making the Candy Coating


Now it's time to make the magic chocolate coating that tastes something like the chocolate you know, and something I can't describe as anything other than "candy bar."  

Melt the chips together in a double boiler (or microwave) until all smooth and creamy.  I don't have a double boiler, and I tend to botch melting chocolate in the microwave, so I used one pan set on top of another pan with a small amount of simmering water in the bottom pan.

The melting process will take some active participation on your part, as the butterscotch chips don't like to play friendly and need some coaxing to melt smoothly into the rest of the mixture.




Step 7: Making the Bars


If you decide to go the route of making the three-stick bar, do as follows.  Otherwise, just pour the chocolate coating evenly over the top of the layers you made in Step 4!  ah, that my friends, is the "easy way."

Cover a larger baking dish in plastic wrap.  Pour in a layer of chocolate and allow to set. 

Arrange the bars you cut apart in Step 5 on top of the chocolate layer.

Coat the bars in another layer of chocolate, making sure to cover the tops and sides.

Once they're set, break 'em up and see how you did!  Mine were almost completely indistinguishable from the real thing, as you can clearly see in the photos.




Step 8: Some Final Thoughts


The next time I do this, I'm going to change a few things.  (If you get to it before me, let me know how it goes for you!)  

I would:
  1. Use butterscotch extract instead of chips.  Possibly peanut butter extract as well.   I think this would allow the chocolate to become even meltier than it did (yes, that's a technical term I learned in chef school), and allow for more even pouring.
  2. Don't try and mess with the three-bar iconic image of a Kit Kat.  These taste good and don't need any extra fancifying (another of them technical terms).  The fancier I got, the worse they looked!  No one wants to eat ugly candy.
  3. Pour a layer of the candy coating into the pan before adding the first layer of crackers.  Chocolate on top and bottom of these (and not bothering with the sides) makes for a nice sweetness ratio.

I hope you have fun making your own Kit Kat bars, and that you're as amazed as I was at how awesome they taste!  Enjoy!

Comments

author
(YOUR N (author)2010-11-09

Great instructible they taste even better than the real thing! Also you made the instuctions very clear and easy to understand and have taken excellent pictures this is one of my favorite cooking instructible (if not the best) well done for your great work 5*

K

author
JaredG4 (author)2015-08-28

Is there a conversion available for using the extracts vs the chips?

author
BillyM2 (author)2014-11-10

I just made these for the second time and they are bomb!! Personally they are better then the Kit-Kat. My girl took some to work and they were a huge hit there to. They want to pay me to make them all some. lol. I left out the peanut butter cups, just wanting to thank you for sharing this recipe and look forward to more in the future. Great job!!!

author
Una (author)BillyM22015-05-20

Your profile picture is sweet

author
Una (author)2015-05-20

I haven't a clue as why I googled homemade Kit Kats but now I'm glad I did. I do believe I will be making this before too long.

author
binx-sando (author)2015-04-02

You are a fox and a genius.

author
evajung (author)2014-08-14

You could try "Almond Bark" . It's specifically made to give the even chocolate finish you're looking for. It's also easy to work with and comes in white chocolate, as well. Most wal-stores have it in the baking aisle.

author
CrystalB01 (author)2014-05-20

Copy (kit) Kat!!

author
Oscelot (author)2014-01-12

If you want harder chocolate coating, you probably should shave some parafin into it. We mix some in to the chocolate for buckeyes when we make them. Sounds bizarre, but works just fine. So going to have to try these. Nom!

author
eliiisaaa10 (author)2013-07-17

Could you use wafers in substitute of crackers?

author
jherlihy (author)2012-12-26

I just made these and have been fending off the kids all afternoon crux they smell ridiculously delicious!!!

author
s1gnal (author)2012-09-12

My girlfriend and I had just made some of these earlier this afternoon. We will let you know when we decide to eat them.

author
tinker234 (author)2012-03-30

is it possable for me to take the twix recipe and the kit kat into one bar in a mold o

author
scoochmaroo (author)tinker2342012-03-31

Ooh, ultimate candy bar. Inspired!

author
tinker234 (author)scoochmaroo2012-03-31

yeah i saw some company on amazon called get suckered and they have a lot of things that would work in a candy bar the mini marshmallows like in hot coca mix

author
peacegirl6133 (author)2011-10-15

When I melt chocolate I use a hair drier. I don't have a double broiler and when i put the chocolate in a bowl on top of the simmering water it seizes.

author
tomatthews (author)2011-09-29

You should probably mention that its chocolate chips not block chocolate in the ingredients

author
bowow0807 (author)2011-09-18

scooch could you make a instructable for a "standard" candy bar chocolate coating using milk chocolate, peanut butter, and butterscotch sauce? because it is totally impossible to get butterscotch and peanut butter chips here where i live, unless i import them which is way out of line to my budget. i think the international instructable community would agree with me here.

author
KrazyKow (author)2011-05-19

Don't you mean...copyKAT recipe? AHAHAHAHAAAaaaa....

Amazing :D

author
eobox (author)KrazyKow2011-07-11

Lol, that was amusing. XD Puns are magical.

author
Corinne Villa (author)2011-05-18

YUK! Don't use parafin, not even "food grade". Temper your chocolate: Melt chocolate, in a double boiler, and heat to 185 degrees. Allow the chocolate to cool to room temperature then heat to 185 degrees again. That's all there is to it. Chocolate is now ready for use.
nthekitchen

author
smiddenkidden (author)2010-09-18

i've done a lot of baking and candy making. if you really want to get a nice coating on all sides you'd want to chill them then cut into strips and use a carving fork *the kind with 2 far apart tines* to dip into your chocolate coating that has had food grade paraffin coating added to it to make it easier to coat and get a nice glossy, even finish rather than the dull kind of lumpy finish you'll get with just the chips. it's a little more work, but if you're going for pretty, that's the way to go. for my money though, just put it all in a pan and start nom'ing!

author

I was looking for food grade paraffin. I couldn't tell if what I'd found was food grade. Definitely worth it for pretty candies.

author

perhaps I'm just sensitive, but I think it's the parafin coating that, in part, makes me not like most candy bars. Which was fine, it pushed me to chocolate bars. Kitkat is one of the few candy bars I'll still eat.

author
Broom (author)iamchrismoran2010-09-21

Agreed: candy bar chocolate has more in common with ear wax than cacao beans!

author
RaNDoMLeiGH (author)Broom2011-05-11

Except for the taste. Definitely worlds apart.

author
paperclip32 (author)Broom2010-09-29

Did you really have to say that?I'm eating a delicious chocolate cake,and now all I can think about is earwax.

author
Broom (author)paperclip322010-09-29

Heh.
Earwax.
Earwax.
Earwax earwax earwax!

author
mutput7 (author)Broom2011-02-15

Mmmmm... Waxy...

author

you'll find it in nearly any baking section, even at places like walmart. it will usually be next to the chocolate chips and the huge chunks of "chocolate candy coating" or "white chocolate bark". basically, if it's in the food section, it's food grade. if it's in the candle section, it's not. :) it will probably have directions on it as to the amount you need to use, if not just look on the good old web and you'll find recipes that will give you a pretty good guesstimate. it makes it so much smoother to work with and leaves your candy with a beautiful shiny shell. just dunk them in, pull them out and let the excess drip off for a moment then let them slide off the tines onto some waxed paper. it's a family tradition around here to make tons of different candies like peppermint patties, chocolate covered cherries, etc. once you get some practice at it, you'll get great at coating all sorts of yummy things!!

author
Texasrose53 (author)2011-04-22

Hi everyone from East Texas


Where does the 2 1/4 cups of milk chocolate come into play?
Maybe I am missing something

Thanks

author
ItsTheHobbs (author)Texasrose532011-04-28

Not from Texas, but step 3: Melt the butter in a pan and stir in the milk.

author
mrslambert (author)2011-03-28

These are my husband's all time favorite candy bar. He'd love these!

author
turrilynn (author)2011-03-27

I've got to try these - doubt they will turn out any "prettier" than yours! But taste is what really counts anyway! Thanks for sharing!

author
skaar (author)2011-03-26

i may go ahead an make some, haven't had em in a while... just need to find a coffee crisp recipe... not allowed either, the nestle boycott yaknow.

author
ivy99 (author)2011-03-15

i made a variant of this recipe from serious eats and i like your version better since there's much more chocolate coating involved. i think the recipe could be improved by cutting the amount of sugar in filling by half as it is right now, one bite of all three layers feels like a heaping of diabetes with side of tooth decay.

author
SageMinto (author)2011-02-21

I'm sure you've heard this billions and trillions of times but your instructables are so awesome! :D

I love Kit Kat's! I can not wait to make these! :D

author
co2h2o (author)2010-10-01

Your comment about how you can't distinguish between yours and the real thing me laugh out loud like a moron! :) Can't wait to try these. Yours look really good, btw!

author
scoochmaroo (author)co2h2o2010-10-02

Hehehee, yeah, that was the running joke here for a bit. Glad it went over well.

author
(YOUR N (author)scoochmaroo2010-11-09

Ummm you could try saying LOL instead of hehehe it's a lot easier ¿¿¡¡

Smilely faces without noses rule! 8D :D

author
scoochmaroo (author)(YOUR N2010-11-09

but hehehee is the sound I actually made! It's more of a giggle-out-loud. a GOL

author
mutput7 (author)scoochmaroo2011-02-15

I just COL'd (Chuckled out loud)

author
qwerty987 (author)2011-01-17

it took me 2 hours to make.

author
Canned Husky (author)2011-01-03

This is really cool!! Nom nom nom nom nom. A while back I found this website: www.pimpthatsnack.com It has loads of examples of our well-loved yummy snacks. Some are seriously awesome!

author
mmarcu (author)2010-12-30

Cooking is an art, and anyone who makes an attempt at it is an artist in my view. That being said, I have great admiration for your efforts, and plan to try these myself...your way with the butterscotch and peanut butter. TopSecret Recipes has a website where you can go and get some pretty good copycat recipes for all sorts of things, if anyone wants to look them up. I'm thinking you had something with the club crackers...a little salt always enhances flavors, especially in sweet things. I am a trained chef, and this looks pretty good to me. BTW, some Mexican groceries carry a thin wafer cookie, sort of like a vanilla wafer. Mexican cookies tend to be less sweet, and might be worth trying for those that fear the salt (But, even Godiva is using sea salt these days). Scoochmaroo, you've done an excellent job!

author
joeysdreamgarden (author)2010-09-17

Nice! I bet they are really tasty. Can you get KitKats in the US easily? I really LOVE Chunky KitKats (i'm in the UK), do they have them in the US?

The nice thing about making your own is that you can control the amount of chocolate... make mine extra-thick! :D YUM!!

author

Yeah--you can get KitKats (and I've seen the chunky ones) in the US. I think you can get more varieties in the UK, though.

author

Hi Letterladyz!
We occasionally get different varieties - orange ones, I think there've been mint ones, dark choc ones and white choc ones, they're usually 'limitied edition'... but have you seen how many different ones they have in Japan? Apparently 'KitKat' (which in Japanese sounds more like Kitto-Katto), is very similar to the Japanese phrase for 'good luck', so KitKats are often given as good luck gifts, apparently! See this link: http://www.weirdasianews.com/2010/03/18/japans-strangest-kit-kat-flavors/
Those KitKat flavours are just crazy! Baked Potato KitKat???

Cheers
Joey

author

You may need to put together a shipment to send to Instructables HQ!

author
(YOUR N (author)scoochmaroo2010-11-09

I put a whole chilli inside one and burnt the top layer of skin off my tounge ouch!¡


Cool I never Knew I could do an upside down exlcimation mark ¡¡¡¡¡¡¡! Yay


Thanks k

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Bio: Former Living & Food editor here at Instructables, now running Sousvidely.com! Follow me @sousvidely
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