Homemade Kit Kat Bars
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My homemade Kit Kat bars need just 5 ingredients, 5 minutes, and ZERO baking. They have the same chocolatey crunch as the classic candy bar!
While I love the classic Kit Kat bars, I prefer their limited edition varieties, especially the crunchy version. That’s what inspired this recipe.
Since Kit Kats are essentially chocolate-covered wafers, I wanted these bars to have that same crisp texture and satisfying bite. I started by adapting my homemade crunch bars and swapping the crispy rice cereal for crushed wafer cookies. Unfortunately, they turned soggy and lost their crunch almost immediately.
After a few rounds of testing different cookies and even chips (silly idea), I landed on Chex cereal. It has a neutral, slightly toasty flavor that’s surprisingly similar to wafer cookies and, most importantly, stays crunchy even after being coated in chocolate.
While they’ll never be an exact replica of a classic Kit Kat, they capture the same chocolatey crunch and satisfying texture in an easy homemade bar.
Table of Contents
Recipe highlights
- 5 Ingredients. Have you ever looked at the back of a Kit Kat wrapper? Instead of a laundry list of ingredients, mine uses just 5 pantry staples.
- A no-bake dessert. The hardest part about this recipe is waiting for the chocolate to set.
- Quick and easy. The bars take less than 5 minutes of hands-on prep, making them one of my favorite last-minute sweet treats.
Key Ingredients
Here’s what goes into this Kit Kat recipe, along with my kitchen notes. Full measurements are in the recipe card below.
- Chex cereal. The secret ingredient that gives these bars their signature crunch. I tested several alternatives, and Chex had the closest texture to wafer cookies while staying crisp once coated in chocolate. If you can’t find it, any crisp cereal works, including Nutri-Grain and chocolate Rice Krispies.
- Peanut butter. I like adding peanut butter because it keeps the bars creamy and satisfying. Other nut or seed butters work, including almond butter and cashew butter.
- Maple syrup. My preferred liquid sweetener, but you can use agave or honey.
- Coconut oil. Helps create a smoother chocolate coating and gives it a little snap once set. I prefer refined coconut oil since it doesn’t have a coconut flavor. Unsalted butter also works.
- Chocolate. I usually recommend chopped chocolate over chocolate chips because it melts more smoothly, but with the addition of coconut oil, either works well. I prefer dark or semi-sweet chocolate to balance the sweetness.
How to make homemade Kit Kat bars
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 on the 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 refrigerate until firm (at least an hour). Remove and cut into bars.
Arman’s recipe tips
- Let the bars firm up completely before slicing. I know it’s tempting to dig in right away, but I found the cleanest cuts after the chocolate coating was fully set and the bars had chilled for at least 30 minutes.
- 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.
- Don’t crush the cereal too much. A few broken pieces are fine, but leaving some larger pieces behind gives the bars that signature Kit Kat-style crunch.
Storage instructions
To store: Leftover bars can be kept in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 2 months.
To freeze: Transfer the bars to a freezer-safe bag and freeze for up to six months.
More homemade candy recipes
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
Can you use any thing in the place of the cereal? This looks delicious!!!
Hi Pamela- crispy cereal is the only thing that would hold up well, otherwise chopped nuts and seeds would be a good alternative 🙂 Let me know how you go!
Can nut butters be completely omitted and/or be replaced by another ingredient?
you can use a seed butter, like tahini or sunflower seed butter. If you omit it, the bars will be quite dense but still delicious!