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My homemade Kit Kat bars need just 5 ingredients, 5 minutes, and ZERO baking. They taste exactly like the candy bar!
Craving more homemade candy? Try my crunch bars, and Almond Joys next.
What makes my homemade Kit Kat candy bars extra special are my simple, healthy swaps that don’t compromise that classic Kit Kat flavor.
From the crunchy wafer layer to the layers of smooth chocolate, my version has half the calories AND zero refined sugar.
Table of Contents
Why I love this recipe
- 5 Ingredients. When was the last time you looked at the back of a Kit Kat wrapper? Rather than a laundry list of ingredients, mine has only 5 pantry staples.
- A no-bake dessert. The hardest part about this recipe is waiting for the chocolate to set!
- Quick and easy. Less than 5 minutes of hands-on time, and honestly, that’s being generous.
- Healthy. Okay, so healthier may be a better term, but these are naturally sweetened and have no dairy or palm oil.
Ingredients needed
- Chex cereal. The secret ingredient that gives the bars the gorgeous Kit Kat texture. You can also use mini wafers, club crackers, or graham crackers if you prefer.
- Peanut butter. To add richness and bulk up the chocolate. Use drippy peanut butter with no added sugar.
- Maple syrup. My preferred liquid sweetener, but you can use agave or honey.
- Coconut oil. Makes the chocolate extra smooth and gives it a little bite. I suggest using refined coconut oil, which has no coconut flavor. If you’re not strictly dairy-free, you can use butter instead.
- Chocolate. Either a chopped-up chocolate bar or milk chocolate chips. I like to use dairy-free chocolate but use whatever you like.
How to make homemade Kit Kat bars
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Line an 8×8-inch baking pan with parchment paper.
Step 2- Melt. Add Chex cereal to a large bowl. In a separate microwave-safe bowl or stovetop, combine all other ingredients and heat until melted. Whisk until smooth.
Step 3- Mix. Pour the chocolate mixture over the Chex and stir until combined. Pour into the baking dish and store in the fridge until firm (at least an hour). Remove and cut into bars.
Arman’s recipe tips
- Make them nut-free. Use sunflower seed butter or tahini instead.
- If you melt the chocolate on the stovetop, use the double broiler method so it doesn’t boil and burn.
- Swap the chocolate. Whatever type of chocolate you use will be the predominant flavor of the bars, so try dark chocolate, white chocolate, or even melted butterscotch chips!
- Use a warm, slightly wet knife. My #1 tip for cutting into chocolate bars is to run a knife under hot water, carefully dry it, and use that to cut your bars. It helps guarantee even cuts and no breakage.
Storage instructions
To store: Leftover bars can be stored in an airtight container at room temperature for up to two weeks or in the refrigerator for up to two months.
To freeze: Transfer the bars to a freezer-safe bag and freeze for up to six months.
Frequently asked questions
There are just 123 calories per serving.
Yes! Swap out the Chex cereal for any crispy gluten-free cereal or gluten-free wafers.
More homemade sweets to try
Kit Kat Bars
Video
Ingredients
- 3 cups Rice Chex Cereal can use any Chex cereal of choice
- 1 1/2 cups chocolate chips
- 1 cup Peanut Butter can use any nut or seed butter of choice
- 1/2 cup maple syrup
- 1/4 cup coconut oil can sub for butter
Instructions
- Line an 8 x 8-inch deep dish or deep baking tray of choice with parchment paper and set aside.
- Add Rice Chex cereal in a large mixing bowl and set aside.
- In a microwave-safe bowl or stovetop, combine the peanut butter, chocolate chips, maple syrup, and coconut oil, and heat until melted. Remove from microwave/off stove and whisk until completely incorporated.
- Pour the wet mixture over the Rice Chex cereal and mix until combined. Pour into the lined baking dish and refrigerate until firm (at least an hour). Remove and cut into bars.
Notes
Nutrition
Originally updated August 2022, updated and republished July 2024
Arman,
My husband now pouts when no Kit Kat bars are in the fridge for his dessert! I have made these bars with Rice, Corn, Wheat, Chocolate and Peanut butter Chex, and different chocolate chips. I use Agave for the sweetener, and butter.
They are so fast to make and I rush to try your new recipes! Thank you for giving alternates on all the ingredients, you are a rock-star!
Donna
That means so much, Donna- You are a gem xx
Whoa! AaaaaaaaaaMazing! Thanks for posting this recipe! Definite keeper😊
Enjoy 🙂 🙂
I was wondering how do you calculate the nutrition, because when I use the same ingredients and use MyfitnessPal there is way calories for one serving.
It’s automatically calculated using the recipe plugin, so be sure to double check if you count calories strictly.
THIS IS NOT KETO!!!
Exactly, and this recipe has not claimed to be keto.
“I wanted to keep this recipe simple, so the thought of developing a homemade wafer biscuit went out the door.” You have no idea how much you crack me up! I love how you write!
Haha I appreciate it! 🙂
Hey! The recipe looks great! I was just wondering if you could sub the chex cereal for rice krispies?
😀 sure!
These were a huge hit! Everyone loved them!!
I just made these and added roasted almonds chopped up and hemp hearts .these are to die for♥️♥️
How can it be keto if it has Chex Cereal into ? I’m looking for good snacks/ sweet treats that are completely keto friendly. Help.
This recipe never claimed to be keto-friendly. More keto recipes in my archives, search ‘keto’
How many carbs?
Check out myfitnesspal for a full nutritional breakdown 🙂
Is there a way of seeing recipe converted to grams?
You’ll need to use google conversions 🙂
Great recipe! Made these for my Mum to take to work today and everyone wants the recipe! Super Yummy!
I added an extra cup of rice Krispies because it looked so dense and it still holds together well and tastes delicious!
These look divine! 1 square only? That will be hard. Thank you!
So welcome!
Does this recipe use natural peanut butter or kraft smooth peanut butter?
Either works, I think the Kraft has the best texture for it 🙂