Break Me Off a Piece of That Homemade Candy Bar

Crispy, crunchy, and chocolatey, iconic Kit Kat wafer bars have been a favorite with kids and adults for nearly 100 years. This Paleo-friendly, refined sugar-free version of the classic candy adds in the more complex flavors of hazelnut and coconut.

Yield: 32 chocolate bars
Active Time: 15 minutes
Total Time: 4 hours

Homemade Kit Kat Ingredients

3/4 cups homemade chocolate-hazelnut spread 
1 tablespoon grass-fed butter
1 tablespoon coconut oil
1 tablespoon coconut milk
1 tablespoon raw honey
2 cups Paleo cereal flakes

Topping Ingredients

1/3 cup melted coconut oil 
4 tablespoons maple syrup
1 1/2 tablespoons coconut sugar
1/3 cup cacao powder
1 teaspoon vanilla extract
1/4 teaspoon sea salt

Maldon salt for topping

Recipe Instructions

Line an 8 x 8-inch brownie pan with parchment paper.

Place chocolate-hazelnut spread, butter, coconut oil, coconut milk, honey, and cereal flakes in the bowl of a stand mixer fitted with the paddle attachment. Mix so that all the ingredients have combined thoroughly and the cereal flakes have broken up into smaller pieces. Press mixture evenly into lined pan.

Whisk together the ingredients for the topping in a medium-sized bowl. Pour mixture over chocolate-hazelnut cereal mixture in the pan. Place in freezer or fridge for several hours to firm up.

When ready to serve, sprinkle with Maldon salt and cut into 4 x 1/2-inch size pieces. Store in fridge.

Photo credit: Paul Delmont