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Homemade ‘Kit Kat’ Bars
October 14, 2014 by Jodi MacKinnon (QFG) Leave a CommentPrep Time
40 minsCook Time
0 minsTotal Time
40 minsAn easy, no-bake chocolate treat with an appealing crunch that's sure to become a family favourite.
Ingredients
- 12 oz Michel Cluizel Elianza dark chocolate 55% , melted
- 10 oz Nutella
- 10 oz Crunchtine
- 8 oz whipping cream , 35%
- 2 oz Michel Cluizel Kayambe Dark chocolate 72%
- 2 oz unsalted butter , cubed
- Whole blanched filberts, , roasted
Instructions
- Line a 9 x13" baking pan with parchment paper.
- Melt 6 oz of the Elianza Noir chocolate and combine with the Nutella.
- Fold in the Crunchtine and pour into the prepared pan. Press the mixture into an even layer on the bottom of the pan and refrigerate.
- In a heavy saucepan bring the cream to a boil.
- Combine the remaining 6 oz of Elianza Noir chocolate and the Kayambe Dark chocolate in a bowl and pour the hot cream over it. Let sit for 5 minutes to melt. Whisk smooth while adding the butter. Pour over the crust and smooth with a spatula. Refrigerate until firm, about 1 to 2 hours.
- Slice into bars, garnishing each with 3 roasted hazelnuts. Refrigerate in an airtight container for up to a week.