Double Chocolate Copycat Kit Kat Bars {gluten-free}

a white platter of homemade Kit Kat bars

Double Chocolate Copycat Kit Kat Bars {gluten-free}

These Copycat Kit Kat Bars are not only delicious but have the signature crunch when biting into them and the snap when breaking the segments apart. For those gluten-free it's a dream come true; for gluten-eaters it's a fun home project! I used Glutino brand gluten-free chocolate-covered vanilla wafer cookies. They are a nice, slim shape perfect for this recipe. The amount of wafer cookies in a package (18) allows 6 copycat Kit Kat bars to be made per package of cookies. There are other gluten-free and gluten brands of chocolate wafter cookies available too. To figure out the number of bars you'll end up per package, divide the total number of cookies per package by 3. The melted chocolate chips go a long way so the recipe suggests beginning with 1 cup chocolate chips to melt. Additional chocolate can be melted quickly during the process if needed. If more final candy bars are desired, increase the number of cookies and chocolate chips.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Total Time 2

Servings (see recipe notes below)

Calories 150kcal

Author Toni Dash

Ingredients

1 11.5- ounce bag Milk Chocolate Chips
1 package Chocolate Covered Vanilla Wafer cookies (I used Glutino brand gluten-free wafers)

Instructions

Line a baking sheet with parchment paper.
Follow the melting directions on the package of chocolate chips, and melt 1 cup of the chocolate chips in the microwave. Alternatively they may be melted in a metal bowl placed on top of a medium saucepan of boiling water (stir until melted) on the stove top.
Place one wafer cookie into the melted chocolate and press it into the melted chocolate with a fork.
Turn it over with the fork to ensure it is fully coated with the chocolate.
Place the fork underneath the cookie in the chocolate, lift it up over the melted chocolate and allow any excess chocolate to drip back into the bowl. Place the coated cookie onto the prepared baking dish. Note: if desired the chocolate can be smoothed out with a dining knife.
Repeat with a second cookie. Place this cookie next to the first one leaving about 1/8-inch gap between them, allowing the chocolate on the facing sides of the cookies to meet. This will allow the two cookies to be snapped off from each other when done.
Repeat the steps above for the third cookie.
Complete the rest of the cookies in this manner and place in the refrigerator to fully cool and become hard (1-2 hours). If necessary, melt additional chocolate to complete the bars. The bars are ready to eat when they are fully hard, the chocolate does not come off on your hands and the wafers can be snapped off from each other.

Nutrition