I’m sorry I’m a little backwards lately. I’ll explain that in my next post.
Apparently, I decided it’d be a good idea to make candy bars a week after Halloween. Eh, you can’t always please everyone. Sometimes, common sense ain’t so common, I guess.
I think I’m on a recreate-every-yummy-candy-bar-rampage. I have ideas blooming in my head for homemade Almond Joys, and perhaps some kind of Twix reincarnation. I’m like a mad, evil candy bar scientist. Kind of scary, kind of cool. Dammit, that would have been a good Halloween costume! I suppose there’s always next year…
Of course, while brainstorming candy bar rebirths, I couldn’t overlook Kit Kats. They’re delicious. They’re one of the few candy bars I can actually tolerate. (Remember, I’m a salty fan–I can only tolerate so much chocolate before I’m like, pass me the gummies or the chips)
Who knew they were so simple? I mean, wafers and chocolate? That’s two ingredients. WTF. Sign me up…
I think the best part about these (besides being two ingredients, obv.) would be that they’d make excellent holiday gifts. People love homemade things–it’s a fact (unless they’re weird homemade things, like homemade fruitcake or homemade snuggies or something unacceptably odd and/or gross) and most people won’t mind that you’re recreating candy bars in November and/or December because most people like Kit Kats and most people have the decency not to remind you that this would have been an appropriate recipe for October, but you know….
As I was pondering staging ideas for this recipe (you know I love my staging) I spotted an un-used snap-lid jar in my kitchen and popped them upright. While the jar was a bit too small for these cookies, a correctly-sized jar would be the perfect way to gift these to someone, or tying them up in a cute cellophane bag with ribbon.
Yay for 2-ingredient, easy-gift food!!
Homemade Kit Kat Bars
1 pkg Wasa crispbread crackers (the plain kind, NOT the flavored/sesame seed kind)
1 lb. chocolate and/or white chocolate almond bark (I like CandiQuik and Almond Bark brands)
1. First, prep your work station: Line and attach wax paper onto cookie sheets and adhere with tape; set aside. Open your cracker package and, in stacks of three crackers, cut each cracker stack vertically in thirds, carefully and slowly cutting with a very sharp knife to prevent the crackers from splitting and breaking. (Think the size of a Kit Kat–a thin strip of cracker is perfect). Set aside.
2. Melt your candy bark according to package directions. If you have a large block, cut the block in half for easier melting. I like melting candy bark in glass loaf pans when dipping bars since it’s easier to dip than in a bowl. Once your chocolate is melted (remember, one flavor chocolate per loaf pan, OR work one flavor at a time–much more efficient I think) coat one side of a thin cracker strip with chocolate. Immediately stack with another cracker strip, and dip the second cracker in chocolate. Immediately stack with a third cracker strip, and dip the entire bar in chocolate, ensuring you coat both sides and the ends with melted chocolate. Carefully set your kit kats onto your wax paper-lined cookie sheet to harden while you prepare the remaining kit kats.
**Remember: your kit kats will be in stacks of three, similar to the way you make the Homemade Nutty Bars**
3. Once you’ve dipped all your crackers in your melted white chocolate and melted milk chocolate, pop them in the freezer to harden, about 15 minutes. Remove from wax paper and store in an airtight container or plastic baggy, or wrap ’em for instagifts!
To make these uber-fancy, drizzle the opposite flavor of chocolate onto chilled bars, e.g., drizzle white chocolate onto milk chocolate bars, or vice versa. You’ll be so fancy!