Chocolate Crunch Bars (aka Homemade Gourmet Kit-Kats)

Sep 25, 2013

Sometimes I see a recipe and immediately know it’s something I have to try. Only, most of the time when I get around to making it, I wind up deciding to change a few things here and there or swap out one item for another based on what I have on hand or what’s in season or which child is currently rejecting which food (not that I’ll build a meal around one kid, per se, but if I can make the dish more palatable for them and thus a more pleasant meal for all, great).  So you can feel free to change the soy butter (which I used here to test a nut-free recipe but almond butter works or good old fashioned peanut butter) or add other crunchy things or use a different mix of chocolates (probably a bit of dark mixed in would be nice). This recipe uses feuilletine flakes that  you can buy here or make here or decide you can’t be bothered and try using some granola you have on hand or other flaky crunchy item such as leftover cereal.

The kid response to this recipe: What if a Kit-Kat and a Reeses’s had a baby?

The adult response: Quiet, happy silence.

 

 

Chocolate Crunch Bars (AKA homemade Kit-Kats)

Inspired by Chocolate Hazelnut Bars by Nealey Dozier

If you like a thicker layer of ganache, feel free to increase the top, but I like the thin layer so the crunchy base really shines through when you bite…

10 oz semi-sweet chocolate chips or chopped chocolate (feel free to use a mix of chocolates)

1 cup nut butter (or soy butter)

3 cups feuilletine flakes

1/2 cup heavy cream

1 tsp butter

Line an 8x8 or 9x9 dish with parchment paper. Melt 6 oz of the chocolate in a double boiler or in the microwave (glass bowl, bit by bit, stirring). Add 2 cups of flakes and mix to combine. Spray your fingers with cooking spray or use waxed paper to press mixture into dish for the crust. Put in fridge for at least 30 minutes. Place remaining chocolate in a bowl. Heat the cream until simmering and pour over the chocolate pieces. Let sit a minute until it is soft and you can whisk. Add butter and keep mixing until smooth. Add the rest of the flakes and mix. Pour over crust and put back into fridge for 3 hours until solid. Cut into slim bars and serve with coffee or tea or milk…a dollop of unsweetend fresh whipped cream with a sprig of mint would be nice if you want to dress it up.

4 comments

  1. Debbie Koenig
    November 20, 2013

    YUM. I love me a Kit-Kat bar. But where do you get feuilletine flakes–a specialty baking shop?

    Reply
  2. EmilyFranklin
    November 20, 2013

    Hi Deb. You can click the links in the post and find them!

    Reply
  3. Blissmamaof3
    November 20, 2013

    Hi Emily,

    This looks fantastic! I just looked through the fall chapter of your book, thinking we need some autumnal chicken around here :) Happy Fall!

    Annie

    Reply
  4. Celia
    November 20, 2013

    This looks SO decadent, Em! I buy the feuilletine in 2.5kg bags, can’t tell you how good it is to find recipes for it, thank you! :)

    Reply

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