Craving more homemade candy? Try my Twix bars, crunch bars, and Almond Joys next. What makes my homemade Kit Kat candy bars extra special are my simple, healthy swaps that don’t compromise that classic Kit Kat flavor. From the crunchy wafer layer to the layers of smooth chocolate, my version has half the calories AND zero refined sugar.
Why I love this recipe
5 Ingredients. When was the last time you looked at the back of a Kit Kat wrapper? Rather than a laundry list of ingredients, mine has only 5 pantry staples. A no-bake dessert. The hardest part about this recipe is waiting for the chocolate to set! Quick and easy. Less than 5 minutes of hands-on time, and honestly, that’s being generous. Healthy. Okay, so healthier may be a better term, but these are naturally sweetened and have no dairy or palm oil.
Ingredients needed
Chex cereal. The secret ingredient that gives the bars the gorgeous Kit Kat texture. You can also use mini wafers, club crackers, or graham crackers if you prefer. Peanut butter. To add richness and bulk up the chocolate. Use drippy peanut butter with no added sugar. Maple syrup. My preferred liquid sweetener, but you can use agave or honey. Coconut oil. Makes the chocolate extra smooth and gives it a little bite. I suggest using refined coconut oil, which has no coconut flavor. If you’re not strictly dairy-free, you can use butter instead. Chocolate. Either a chopped-up chocolate bar or milk chocolate chips. I like to use dairy-free chocolate but use whatever you like.
How to make homemade Kit Kat bars
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Line an 8×8-inch baking pan with parchment paper. Step 2- Melt. Add Chex cereal to a large bowl. In a separate microwave-safe bowl or stovetop, combine all other ingredients and heat until melted. Whisk until smooth. Step 3- Mix. Pour the chocolate mixture over the Chex and stir until combined. Pour into the baking dish and store in the fridge until firm (at least an hour). Remove and cut into bars.
Arman’s recipe tips
Make them nut-free. Use sunflower seed butter or tahini instead. If you melt the chocolate on the stovetop, use the double broiler method so it doesn’t boil and burn. Swap the chocolate. Whatever type of chocolate you use will be the predominant flavor of the bars, so try dark chocolate, white chocolate, or even melted butterscotch chips! Use a warm, slightly wet knife. My #1 tip for cutting into chocolate bars is to run a knife under hot water, carefully dry it, and use that to cut your bars. It helps guarantee even cuts and no breakage.
Storage instructions
To store: Leftover bars can be stored in an airtight container at room temperature for up to two weeks or in the refrigerator for up to two months. To freeze: Transfer the bars to a freezer-safe bag and freeze for up to six months.
Frequently asked questions
More homemade sweets to try
Almond Roca Vegan Snickers Low-carb Thin Mint cookies Peanut butter eggs Candy grapes Tanghulu
Originally updated August 2022, updated and republished July 2024
