Kit Kat Kopy Kat

I know, I know. These look more like a Peanut Butter Cup than a Kit Kat Bar but without a proper chocolate mold this was what we came up with! These gluten free Kit Kat “Bars” taste like the real thing and are not that difficult to make. No oven required – just a blender and a microwave. gluten free kit kat barsFor a dairy free (and all-around healthier) version, check out the recipe at Fork and Beans that inspired our own.

What you’ll need:

2 cups chocolate pieces, melted

TIP: We used President’s Choice milk chocolate chips and microwaved them on medium for 2 minutes, then stirred them until they were smooth.

2 cups Rice Chex

½ cup cashews and/or almonds (or other mild tasting nuts)

¼ cup cocoa

¼ cup Nutella

1 teaspoon vanilla

2 teaspoons corn syrup

½ cup milk

2 ½ tablespoons butter, melted

What you’ll do:

Place Rice Chex in a bowl and crush them with your fingers into medium-sized pieces.

Line a muffin tin with paper liners.

Using a pastry bag (or make your own with a plastic bag, see here), cover the bottom of each cup with about a tablespoon of melted chocolate. Take a pastry brush and brush some of the chocolate partway up the sides of each cup. This will make the bottom and sides of your candy bars.

Into each chocolate cup, put about a tablespoonful of the crushed Rice Chex. Place cups in fridge.

Put cashews/almonds in blender and pulse to chop. Now add cocoa, Nutella, vanilla, corn syrup, milk and butter. Blend on high, stopping to scrape down the sides periodically, until smooth and fluffy – about 4 minutes.

Remove chocolate cups from fridge. Pour the chocolate fluff into a pastry bag and carefully squeeze a layer into each cup.

Add another layer of Rice Chex. Finally, top the cups off with another layer of chocolate. Place in refrigerator to harden. Enjoy!

Like this? You might also like these other gluten free candy recipes:

Ferrero Rocher

Almond Roca

Nuts N’Bolts

28 thoughts on “Kit Kat Kopy Kat

  1. I hope you don’t mind that I ‘pinned’ a few of your images to my gluten free Pinterest board so I can make your recipes later. Maybe this will bring a few people to your blog as well.


      • Oh my goodness, gfandme the cookies are so good. Are they supposed to be really light and airy? Almost dissolve on the tongue? I beat them for 10 minutes and baked for about 13. I wasn’t sure if I should just scoop them on the baking sheet or if I should press them down a little. I’m going to put some pics up so you can see how I baked them and tell me if I got close to the originals. Thank you so much for sharing the recipe. 🙂


      • You’re so welcome and, yes, that sounds like them 🙂 Sometimes mom would press them lightly with a fork – especially the chocolate version – and put half an almond in the middle. The regular shortbread she usually piped through a cookie press and decorated with slivers of maraschino cherries! Honestly, when we were in school (I have a brother and two sisters) she used to make hundreds of these at Christmas!


    • Thanks. Packing gf Chex is a good idea. Geoff keeps some along with a few granola bars in what we call his “feed bag” – a lunch box he keeps in his vehicle for those times when we’re out and just can’t find anything he trusts!


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