Have a break, have a Kit Kat! Did you grow up hearing this familiar slogan? It is no surprise that almost nobody can resist biting into a bar of Kit Kat, a well-loved snack consisting of two or four crispy wafer fingers covered in a sweet, delicious layer of chocolate.
Hailing from York, United Kingdom, Kit Kat was created in the 1930s and made famous in 1950s when its household slogan was released.
Did you know?
The name ‘Kit Kat’ was chosen as it was the nickname of KitKat’s founder, Mr. Rowntree. These delightful bars are the best-selling brand in Japan and sells billions of bars each year. Kit Kat is also the world’s first chocolate bar to use 100% sustainable cocoa and even caters to vegans with vegan Kit Kats, made with plant-based milk. A standard 2-finger bar contains 104 calories, which makes it a relatively low-calorie snack. However, beware as they can be insanely addictive!
Today, there are over 300 varieties of Kit Kat, made available exclusively for Kit Kat’s cult following in Japan. “Kit Kat” sounds like “kitto katsu” in Japanese which means good luck or ‘sure win’. As such, these addictive snacks are often given as gifts before university entrance exams in Japan as a lucky charm.
The first special-edition flavour, Strawberry Kit Kat, was launched in 2000 while the matcha green tea flavour emerged in 2004, followed by all sorts of imaginative and bizarre flavours like hojicha (roasted tea), wasabi, Sakura green tea, caramel macchiato, lemon cheesecake, milk tea, European cheese, ginger ale and soy sauce, to name a few.
While Kit Kat tastes divine on its own or paired with a cup of coffee, there are endless ways to incorporate Kit Kat bars in desserts. From cakes to smoothies, brownies, yogurt or ice cream, the possibilities are limitless!
Here are 3 fun ways to get started:
Kit Kat Smores Bars
WHAT YOU’LL NEED
FOR THE CRUST:
- 10 digestive biscuits or 10 full-sheet graham crackers (150g)
- 1/3 cup (67g) granulated sugar
- 1/8 teaspoon fine salt
- 6 tablespoons (90g) unsalted butter, melted
FOR THE CHOCOLATE FILLING:
- 2 tablespoons (28g) unsalted butter
- 1 (397g) can of sweetened condensed milk
- 3 tablespoons (16g) unsweetened cocoa powder, sifted*
FOR THE TOPPING:
- 2 cups (114g) mini marshmallows (or regular, sliced in half)
- 12 Kit Kat Sachertorte bars (6 individual packets)
INSTRUCTIONSTO MAKE THE CRUST:
- Preheat oven to 180C. Line an 8-inch (20cm) baking pan with two sheets of foil perpendicular to each other, allowing extra foil to hang over the pan's edges. Set aside.
- In a food processor, place the digestive biscuits (or graham crackers), sugar and salt, and pulse into fine crumbs. You can also place them in a large zipperlock bag and smash them with a rolling pin until fine.
- Add in the melted butter and pulse until even. Spread the crumb mixture to the prepared pan, then press with a flat-bottomed drinking glass or measuring cup.
- Transfer to the oven and bake for 10 to 12 minutes, or until lightly golden and smells fragrant. While the crust is in the oven, prepare the chocolate filling.
- Remove the pan from the oven and turn oven to broil.
- In a medium saucepan, melt the butter over medium-high heat. Whisk in the condensed milk and cocoa powder. Bring to a boil, whisking continuously, until the mixture thickens to a brownie batter-like consistency. The best way to tell when the mixture is ready, is when it slides in a soft mass from one side of the pan to the other when the pan is tilted, leaving a thin, translucent film on the other side.
- While still hot, pour the chocolate mixture over the baked crust and spread into an even layer.
- Using a sharp knife, cut the KitKat fingers into 1-cm chunks. Set aside.
- Sprinkle on a single layer of marshmallows onto the chocolate mixture. Return the pan to the oven and broil until the marshmallows are lightly browned, 1 to 3 minutes. Keep a close eye and stay near.
- Remove the pan immediately. While still hot, sprinkle KitKat pieces in between the marshmallows.
- Let cool for at least 20 minutes, then using the foil overhang, lift the bars from pan and onto a cutting board. Using a sharp knife, cut into 9 generous squares or 12 medium ones. Serve warm or at room temperature.
Matcha Kit Kat Cupcakes
WHAT YOU’LL NEED
For the cupcakes:
- 2 eggs
- 80g margarine
- 75g sugar
- 100g flour
- ½ teaspoon baking powder
- 1 tbsp cocoa powder
- 75g chocolate bars
- 2 Kit Kat Green Tea Matcha bars
For matcha frosting:
- 100g butter
- 300g cream cheese
- 100g powdered sugar
- 1 tsp matcha powder
- 3 Kit Kat Green Tea Matcha bars
- Add eggs, sugar, margarine into a mixing bowl and mix till fluffy. Melt chocolate in the microwave and allow to cool before adding to bowl. Break the Kit Kat bars into small pieces.
- Add flour, baking powder and cocoa powder to the mixture, followed by Kit Kat bars.
- Lay the paper cupcake cups and put 1-2 tablespoons of dough. Bake at 180C for 25 minutes.
- To prepare the frosting, mix all the ingredients together except for the Kit Kat bars. Use a piping bag to decorate and top with half a Kit Kat bar as a finishing touch.
No-Bake Nestum & Kit Kat Cheesecake
WHAT YOU’LL NEED
- 500g Cream cheese
- 24g Caster sugar
- 150ml Low fat milk
- In a separate bowl: 30ml Low fat milk
- 18 Cream Crackers (square)
- 6 fingers of Chocolate Strawberry Kit Kat, finely chopped
- 30g Nestum
- Strawberries, blueberries and mint leaves for garnishing
- Toast the Nestum over low to medium heat for 5 minutes until fragrant and golden brown. Set aside to cool.
- Whisk cream cheese, caster sugar and 150ml low fat milk until thick & creamy.
- Dip cream crackers in low fat milk and arrange in a single layer in 7" pan.
- Top with a layer of finely chopped Kit Kat.
- Pour in some cream cheese mixture followed by a layer of toasted Nestum.
- Repeat steps 3-5 to form 2 layers.
- Chill in fridge for at least 4 hours until cream cheese is set.
- Garnish with strawberries, blueberries and mint leaves.