Ok, here's the deal. I've seen tons of Kit Kat recipes. Most of them include club crackers. Club crackers?! No! I want the delicious wafers that are actually used in Kit Kats. So I tried making some..
...and they did not turn out quite how I wanted. Instead, I went online and ordered some Tort Wafers from this awesome place called Parthenon Foods. Five wafers come in a pack, and I bought two packs.
Don't think they paid me to advertise or anything. I'm just telling you what I did.
Here are the wafers in the package.
Heat the milk in a saucepan until just boiling.
Put your chocolate in a small bowl.
Pour the hot milk over the chocolate.
Let it sit for a few seconds and start whisking.
Cover it and let it thicken in the fridge until about the texture of Nutella.
Note: If you want crispier Kit Kats, replace the ganache with plain melted chocolate. The ganache doesn't make them mushy, the wafers just don't remain quite as crunchy.
Cut the wafers in half. Spread some ganache over one piece.
Experiment with using different fillings to replace the ganache. Salted caramel, maybe? Raspberry preserves? Try different combinations. Orange and chocolate? Pistachio and raspberry? Let me know!
Sandwich another wafer half on top and press down firmly. Place something that's relatively heavy on top to weigh it down and put it in the freezer for five minutes.
After five minutes, take it out.
Spread some more ganache on top.
Sandwich it, press down firmly, and return the objects on top. Place it back in the freezer.
Guess what you do now? Yep. Spread on some ganache.
Stack another wafer on. I think you know what to do now.
Repeat the process until all the wafer halves have been used up.
While its in the freezer for the last five minutes, temper your chocolate. Add the coconut oil to thin out the chocolate if it's too thick.
Cut the giant Kit Kat down to the size you want.
Here's how big I made mine.
Coat them in the chocolate, and place them on a parchment-lined tray. Return them to the freezer to harden up.
- For the ganache:
- 1.0c Semisweet chocolate chips
- 2/3c Heavy cream
- For assembling the bars:
- 3.0 Tort Wafers
- 3.0c Chocolate chips
- 2.0tsp Coconut oil, optional