A Plethora of Kit Kat Desserts!
My family was definitely spoiled with many things this past Christmas. We definitely feel very blessed and very loved! One of our many gifts was a GIANT package of Kit Kats from our Grandpa Fritz. It’s 64 Kit Kat bars, wrapped up in a box to look like one big giant one. My kids were dying over it. They loved the idea of a giant Kit Kat; and though I do enjoy the occasional Kit Kat, I can’t help but think about what I’ll do with 64 of them! We could just eat them plain, but there’s definitely more than one way to enjoy a KitKat!
- Blondies- they’re a timeless favorite for a reason- so why not throw some kit kats in there? This recipe looks particularly tasty!
Insert Crispy-Kit-Kat-Blondies recipe here - Make your own ice cream. With an ice cream machine or a good ol’ non-churn homemade ice cream recipe, you can get really creative! Add Kit Kats as a mix-in all by themselves, or add in bits of shortbread cookies, chocolate chunks, caramel sauce, peanut butter, or even berries to change it up!
- Give them away! You definitely don’t have to eat them all- share the love! Think of a friend or neighbor who could use a pick-me-up and give them a cutely wrapped cellophane bag of Kit-Kats. You could even be cheesy and include a note that says “Here’s a ‘Kit’ you can use when you need a ‘break’!”
- Add them to cookies. So simple- but an easy way to add some unique and delightful texture to your cookies! And your kids will have a blast making them! You could also make a giant skillet cookie to make it fancier;).
- Use as a cake decoration. There are so many cake variations- but a great way to decorate any cake is to use the different bars of broken-up Kit Kats to create a fence-like appearance around your cake. A simple, yet elegant-looking trick!
- Create a dessert dip. These are such a fun and easy thing to serve at parties! I’ve seen a few different bases- yogurt and whipped cream, cream cheese and frosting- as long as you throw in some chopped Kit Kats, it's sure to be delicious!
- Take your muddy buddies to the next level. As if they weren’t addicting enough, throw in some chopped Kit Kats to add some delicious crunch to your muddy buddy mixture.
- Make a mix! I’ve definitely shared my love of snack mixes before- a conglomeration of delicious textures and flavors is never a bad thing! Make your own snack mix suited to your personal tastes. Some ideas of things that might be really tasty include pretzels, Chex cereal, mini peanut butter cups, marshmallows, peanuts, Reese’s pieces, Rolos, Caramel M&M’s, Teddy Grahams, popcorn, etc. The sky’s the limit!
- Use as a cup cake topper. You don’t even have to do anything fancy- just place one or two Kit Kat pieces on top of a frosted cupcake to give a fun and more decorative look to your cupcakes. It might be interesting to even throw in some finely chopped Kit Kats into your frosting to give it a little more Kit Kat flavor as well!
- Make a dessert lasagna- the shape and sturdiness of a Kit Kat lends itself to being the perfect treat with which to make a dessert lasagna! Treat your Kit Kats as the “noodles” of your treat, and then fill in the rest of the layers with whatever you want! Nutella, marshmallow cream, graham crackers, M&M’s, vanilla wafers, etc.
- Add it to your favorite fudge recipe. It would definitely add a delightful little crunch, and there’s never a bad time to make fudge ;).
And finally, you could try something completely different and make one of these two recipes! They both look divine- I’ll definitely be trying at least one of these this week!
Chocolate Peanut Butter Kit Kat Crunch Bars
A soft, yet very chewy, rich, dense, peanut buttery base is topped with a crunchy chocolate topping that reminds me of a Nestle Crunch bar. There’s Kit Kat candy bar pieces embedded, for extra crunch, texture, and flavor. If you need a fast and easy dessert that’s sure to be a huge hit, I highly recommend these. They keep extremely well and can be made in advance, but I know leftovers will not linger. Quite possibly my favorite cereal bar of all time.
Cook time:
Yield: 9 to 12 squares
Serving size: 12
Calories per serving: 191
Ingredients:
Yield: 9 to 12 squares
Serving size: 12
Calories per serving: 191
1 cup (heaping) peanut butter (use Jif, Skippy, or similar; do not use natural or homemade)
1/2 cup light corn syrup (light-colored, not lite)
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon vanilla extract
3 cups Rice Krispies®
Chocolate Topping
1 cup (heaping) diced Kit Kat bars
1 cup semisweet chocolate chips chips
1/4 cup creamy peanut butter
1 cup Rice Krispies®
Directions:
Base – Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
In a large microwave-safe bowl, combine peanut butter, corn syrup, sugars, and heat on high power for 1 minute to melt.
Stop to stir. Mixture will be on the granular side, this is okay.
Return bowl to microwave and heat for 1 more minute on high power.
Stir in the vanilla.
Stir in 3 cups cereal.
Turn mixture out into prepared pan, packing it down somewhat firmly with a spatula and smoothing the top; set pan aside.
Chocolate Topping – Dice the Kit Kats; set aside.
In a medium microwave-safe bowl, combine chocolate chips, peanut butter, and heat on high power for 1 minute to melt.
Stop to stir. Chips may not be completely melted. Return bowl to microwave and heat in 15-second bursts until chocolate can be stirred smooth, 15 seconds is likely all they’ll need.
Stir in 1 cup cereal.
Pour chocolate mixture over base, packing it down somewhat firmly with a spatula and smoothing the top.
Place the Kit Kats in about 10 evenly and tightly spaced rows over the surface, with about 1/4-inch space between each piece (does not have to be perfect). By the time you get all the pieces on and in rows, the pieces you placed on first will likely have started to melt at the base. Push them down lightly so they embed into the chocolate-crispy layer. Go back over and push on all the pieces with your finger to ensure they’re all embedded and will stick as the bars cool and set up.
Cover pan with a sheet of foil (to prevent fridge smells), and place pan in fridge to set up for at least 2 to 3 hours, or overnight, or until chocolate layer is completely set before lifting out with foil overhang, slicing, and serving.
Bars will keep airtight at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.
In a large microwave-safe bowl, combine peanut butter, corn syrup, sugars, and heat on high power for 1 minute to melt.
Stop to stir. Mixture will be on the granular side, this is okay.
Return bowl to microwave and heat for 1 more minute on high power.
Stir in the vanilla.
Stir in 3 cups cereal.
Turn mixture out into prepared pan, packing it down somewhat firmly with a spatula and smoothing the top; set pan aside.
Chocolate Topping – Dice the Kit Kats; set aside.
In a medium microwave-safe bowl, combine chocolate chips, peanut butter, and heat on high power for 1 minute to melt.
Stop to stir. Chips may not be completely melted. Return bowl to microwave and heat in 15-second bursts until chocolate can be stirred smooth, 15 seconds is likely all they’ll need.
Stir in 1 cup cereal.
Pour chocolate mixture over base, packing it down somewhat firmly with a spatula and smoothing the top.
Place the Kit Kats in about 10 evenly and tightly spaced rows over the surface, with about 1/4-inch space between each piece (does not have to be perfect). By the time you get all the pieces on and in rows, the pieces you placed on first will likely have started to melt at the base. Push them down lightly so they embed into the chocolate-crispy layer. Go back over and push on all the pieces with your finger to ensure they’re all embedded and will stick as the bars cool and set up.
Cover pan with a sheet of foil (to prevent fridge smells), and place pan in fridge to set up for at least 2 to 3 hours, or overnight, or until chocolate layer is completely set before lifting out with foil overhang, slicing, and serving.
Bars will keep airtight at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
No Bake Kit Kat Squares
An easy layered chocolate dessert that come together without baking in the oven.
Yield: 16
Serving size: 16
Calories per serving: 227
Ingredients:
Serving size: 16
Calories per serving: 227
8 tablespoons butter, melted
8 ounces cookies (vanilla wafers or other plain wafer cookie)
1 can sweetened condensed milk (14 oz)
12 ounces milk chocolate chips
3 packages (1.5 oz) Kit Kat bars, (4 Kit Kat fingers per package)
Directions:
Line an 8 x 8 glass baking dish with foil so that the edges are overhanging. This extra foil will act as handles when the dessert is taken out of the pan. Brush with 1 tablespoon of butter.
Pulse the cookies in the food processor until crumbs are formed then add the remaining 7 tablespoons melted butter and process until combined. Press the wafer crust firmly into the bottom of the pan.
Pour the sweetened condensed milk and the chocolate chips into a glass bowl. Microwave for one minute, stir, then microwave for 30 seconds more. Stir again. The mixture should be smooth but if not, microwave in additional 15 second increments then stir each time. *Note: milk chocolate chips can be used for the most authentic kit kat chocolate flavor but I chose to use dark chocolate chips to add a different chocolate layer than the topping. You pick your favorite. You can't go wrong.
Pour this chocolate layer on top of the wafer crust.
Next, pulse the kit kat bars in the food processor until the size of crumbs. Scatter on top of the chocolate layer then press lightly with a spatula.
Cover with plastic wrap and refrigerate at least an hour or even overnight.
Cut into 16 squares to serve.
Pulse the cookies in the food processor until crumbs are formed then add the remaining 7 tablespoons melted butter and process until combined. Press the wafer crust firmly into the bottom of the pan.
Pour the sweetened condensed milk and the chocolate chips into a glass bowl. Microwave for one minute, stir, then microwave for 30 seconds more. Stir again. The mixture should be smooth but if not, microwave in additional 15 second increments then stir each time. *Note: milk chocolate chips can be used for the most authentic kit kat chocolate flavor but I chose to use dark chocolate chips to add a different chocolate layer than the topping. You pick your favorite. You can't go wrong.
Pour this chocolate layer on top of the wafer crust.
Next, pulse the kit kat bars in the food processor until the size of crumbs. Scatter on top of the chocolate layer then press lightly with a spatula.
Cover with plastic wrap and refrigerate at least an hour or even overnight.
Cut into 16 squares to serve.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- https://www.abakershouse.com/nobakekitkatsquares/
- https://jensfavoritecookies.com/2015/03/23/crispy-kit-kat-blondies/
- https://www.averiecooks.com/chocolate-peanut-butter-kit-kat-crunch-bars/
- https://commons.wikimedia.org/wiki/File:Kit-Kat-Split_(crop).jpg
- https://www.flickr.com/photos/13698839@N00/8618561269
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
