Our friend Dara created these Kit Kat-inspired bars that are seriously better than the original.
What You’ll Need, Bottom Layer:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated white sugar
1/3 cup unsweetened cocoa
1 large egg, beaten
1 teaspoon pure vanilla extract
1 cup graham cracker crumbs
1 cup chopped Kit Kat bars
1 cup unsweetened coconut flakes
1/4 cup walnuts, chopped
1/4 cup pecans, chopped
What You’ll Need, Middle Layer:
1/4 cup unsalted butter, room temperature
4 tablespoons heavy cream
2 tablespoons vanilla pudding powder
1 1/2 cups powdered sugar (confectioners or icing) sugar
1/2 teaspoon pure vanilla extract
1 teaspoon red food coloring
1 teaspoon yellow food coloring
What You’ll Need, Top Layer:
4 ounces semisweet chocolate, chopped
1 tablespoon unsalted butter
What to Do:
Butter or spray a 9×9-inch pan with a non stick vegetable spray.
Bottom Layer: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Very slowly in a steady stream stir in the beaten egg, otherwise you will have chocolate scrambled eggs, and believe me, no one wants that.
Cook, stirring smoothly and constantly, until the mixture thickens (1–2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, Kit Kats, coconut, and chopped nuts. Press the mixture evenly onto the bottom of the prepared pan. Cover and refrigerate until firm (about an hour).
Middle Layer: In your electric mixer or with a hand mixer, beat the butter until smooth and creamy. Add remaining ingredients and beat until the mixture is smooth. Don’t give up on the mixing—it will be crumbly at first, but if you keep mixing on a med-high speed, it will turn into a rich, smooth buttercream. If the mixture is too thick to spread, add a little more milk/cream. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).
Top Layer: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread the melted chocolate evenly over the filling and refrigerate until the chocolate has set.
To serve, and to prevent the chocolate from cracking, bring the squares to room temperature before cutting. Dip sharp knife in hot water, too—this helps prevent cracking. Makes about 20 squares
Recipe from Dara Pollak of The Skinny Pig.