It wasn’t until recently that I realized my children had literally never had a KitKat before, so I decided to develop this recipe for a candy bar that would be similar. The secret to […]
It wasn’t until recently that I realized my children had literally never had a KitKat before, so I decided to develop this recipe for a candy bar that would be similar. The secret to this recipe is making the wafer cookies – also called fairy cookies – you want to make them paper thin and light as air, so that they have the same crunch as kitkats. My version makes slightly larger kitkats – each bar is about the size of two or three bars together and the recipe is slightly thicker than the normal kitkat, because it’s darn near impossible to get the dimensions perfect using home equipment. The taste and crunch are still fantastic, however. This recipe should make about 22 kitkat clones, and each clone is about the amount of two kitcat sections width wise and two kit cat sections height wise
Wafers
3/4 cup plus 2 Tbsp. (3 1/2 oz or 99g) Better Batter Gluten Free flour
1/2 tsp. baking soda
1/4 tsp. salt
5 Tbsp. unsalted butter, non dairy margarine, or shortening, softened
9 Tbsp packed light brown sugar
3/4 tsp. vanilla extract
1/4 cup whole milk or non dairy sub, room temperature
Coating
24 oz chocolate chips (we like enjoy life chocolate chips, but if you can have dairy use milk chocolate)
17 oz unsalted butter or shortening
Instructions
Preheat oven to 325° and prepare 2 rimless cookie sheets. To prepare: Spray each cookie sheet with cooking spray, then cover with a sheet of parchment paper that has been trimmed to fit. The spray should help the parchment adhere to the sheet.
Combine Better Batter flour, baking soda, and salt in a bowl. Set aside.
Using an electric mixer, cream the butter or non dairy margarine/shortening and brown sugar until light and fluffy on medium speed. This should turn tan in color and fluff up. Add the vanilla and mix until incorporated, about 3 minutes.
Reduce speed to low, and add 1/3 of the flour mixture, then half the milk, followed by 1/2 the remaining flour mixture, followed by the last of the milk, and finally the remaining flour mixture. Beat well to ensure the mixtures are evenly incorporated.
Using a spatula, spread half (about 3/4 cup) of the batter on one of the prepared cookie sheet, as close to paper thin as you can get it – don’t worry that it looks like the batter is barely covering the parchment, you want it to be translucent – almost transparent – and very, very thin! Repeat with the second half of the batter on the second prepared cookie sheet.
Bake at 325° F until a light golden brown, about 12-15 minutes, making sure to rotate each pan halfway through baking, and switch racks (upper sheet to lower rack, lower sheet to upper rack) when you rotate as well.
Once the cookies are light golden brown, remove one sheet sheet at a time from the oven and, working very quickly with a straight edge and very very sharp knife, score with a sharp knife into rectangles of about 1 inch by 3-4 inches. Set the scored pan aside and repeat with the second sheet. Allow to cool to room temperature (10-20 minutes). Once cooled, peel the cookies away from the parchment. Cookies should break apart at the score marks as you peel them. If they don’t, you can re-score them with the back of a knife and they should come apart cleanly.
line a rimless cookie sheet with parchment paper.
In a double boiler, heat the chocolate and butter or shortening over low heat until smooth and melted – this should flow rather easily, like chocolate fountain chocolate.
Dip the bottom of each wafer cookie, one at a time in the melted chocolate, scraping gently against the side of the pan to ensure a very thin coating – you want the coating no thicker than 1/8 inch. Set the first wafer down on the parchment paper, and then, for each kitkat clone, you will repeat this three more times, and each time you will stack the coated bottom of the wafer you just dipped onto the cookie you placed on the parchment paper, until the cookie is four high.
I have found it is best to do one layer at a time, making several ‘bottom layers, and then to chill between each layer for 5 minutes. So you would dip the bottom layers and place on the parchment paper and chill for 5 minutes. Then you would do the second layer and chill for 5 minutes, and so on, with all 22 cookies at a time.
When you have stacked the final layer and chilled it, you will dip the top and three sides of the bars into the remaining melted chocolate and place back on the parchment paper, thin bottom layer down, for a final chilling. Store in an airtight container. Storing in the fridge is best, but feel free to serve at room temperature.
