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!
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*<br><br> K
<p>Is there a conversion available for using the extracts vs the chips?</p>
<p>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!!!</p>
Your profile picture is sweet
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.
You are a fox and a genius.
<p>You could try &quot;Almond Bark&quot; . 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.</p>
Copy (kit) Kat!!
<p>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!</p>
Could you use wafers in substitute of crackers?
I just made these and have been fending off the kids all afternoon crux they smell ridiculously delicious!!!
My girlfriend and I had just made some of these earlier this afternoon. We will let you know when we decide to eat them.
is it possable for me to take the twix recipe and the kit kat into one bar in a mold o
Ooh, ultimate candy bar. Inspired!
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
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.
You should probably mention that its chocolate chips not block chocolate in the ingredients
scooch could you make a instructable for a &quot;standard&quot; 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.
Don't you mean...copyKAT recipe? AHAHAHAHAAAaaaa....<br><br>Amazing :D
Lol, that was amusing. XD Puns are magical.
YUK! Don't use parafin, not even &quot;food grade&quot;. 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. <br> nthekitchen <br>
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!
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.
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.
Agreed: candy bar chocolate has more in common with ear wax than cacao beans!
Except for the taste. Definitely worlds apart.
Did you really have to say that?I'm eating a delicious chocolate cake,and now all I can think about is earwax.
Heh. <br>Earwax. <br>Earwax. <br>Earwax earwax earwax!
Mmmmm... Waxy...
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 &quot;chocolate candy coating&quot; or &quot;white chocolate bark&quot;. 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!!
Hi everyone from East Texas <br> <br> <br>Where does the 2 1/4 cups of milk chocolate come into play? <br>Maybe I am missing something <br> <br>Thanks
Not from Texas, but step 3: Melt the butter in a pan and<strong> stir in the milk.</strong>
These are my husband's all time favorite candy bar. He'd love these!
I've got to try these - doubt they will turn out any &quot;prettier&quot; than yours! But taste is what really counts anyway! Thanks for sharing!
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.
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'm sure you've heard this billions and trillions of times but your instructables are so awesome! :D<br><br>I love Kit Kat's! I can not wait to make these! :D
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!
Hehehee, yeah, that was the running joke here for a bit. Glad it went over well.<br />
Ummm you could try saying LOL instead of hehehe it's a lot easier &iquest;&iquest;&iexcl;&iexcl;<br><br>Smilely faces without noses rule! 8D :D
but hehehee is the sound I actually made! It's more of a giggle-out-loud. a GOL
I just COL'd (Chuckled out loud)
it took me 2 hours to make.<br>
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!
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!
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? <br> <br>The nice thing about making your own is that you can control the amount of chocolate... make mine extra-thick! :D YUM!!
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.
Hi Letterladyz! <br>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/ <br>Those KitKat flavours are just crazy! Baked Potato KitKat??? <br> <br>Cheers <br>Joey
You may need to put together a shipment to send to Instructables HQ!
I put a whole chilli inside one and burnt the top layer of skin off my tounge ouch!&iexcl;<br><br><br>Cool I never Knew I could do an upside down exlcimation mark &iexcl;&iexcl;&iexcl;&iexcl;&iexcl;&iexcl;&iexcl;! Yay <br><br><br>Thanks k

About This Instructable




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