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. For 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