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Homemade Kit Kat Candy Bar Recipe

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Step 8: Some Final Thoughts

Picture of 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!
 
 
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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
turrilynn3 years ago
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!
ivy993 years ago
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.
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!
scoochmaroo (author)  smiddenkidden3 years ago
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.
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!!
biobandit3 years ago
Feel free to send any more "ugly" ones to me. Enjoyed reading your instructable!
Well I must say, they were tasty, but did not taste like a kitkat bar

swaz
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