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!)
- 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.
- 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.
- 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!