• Moy's Gluten Free Kitchen

Gluten Free Kit Kat Bars

We do not have to give up or favorite treats just because we are on a gluten free diet. These copycat Kit Kats bars are simple to make and stores really well. You get to control the ingredients, which is always a plus!


This is another recipe that is way simpler than it looks. Go brave, give it a try!


Yummy Gluten Free Vegan Kit Kat Bars

Ingredients


Biscuit

¾ cup Moy's Cake and Muffin Mix*

¼ cup almond flour

½ tsp baking powder

¼ cup white sugar

pinch of salt

3 tbsp water (more if needed)

¼ tsp vanilla extract

2 tbsp vegetable oil

tapioca starch for rolling out the dough


Chocolate Dip

6 ounce baking chocolate**

3 tbsp vegetable oil


*A 1 to 1 or all purpose blend should work. If your blend does not have xanthan gum add ¼ tsp to the recipe

**I used a dairy free 65% dark chocolate. Milk chocolate is an option


Directions

Preheat your oven to 350F


Mix all of the dry ingredients together. Add the water, vanilla extract and oil

Knead or mix to form a smooth dough that is lightly sticky and holding together. Add more water by teaspoon if the dough is too dry


Prepare a floured surface to roll out the dough. I find it easier to work directly on parchment paper which I will transfer to the baking tray without handling the dough further


Separate the dough into two pieces, wrap and set one piece aside. Working with your first piece, roll out the dough to about 1/4” thickness (or to preference). Try to maintain a rectangular shape. If you need to, place another piece of parchment paper on top of the dough to make it easier to roll out. Trim the edges of the dough before continuing


Score the dough to the length and width you want the Kit Kat bars to be. I have a silicone mold to assemble the bars so I score according to that size. Even if you do not have a mold, score the dough. Put the parchment paper on a baking tray. Repeat these steps with the second piece of dough. You can also do one batch at a time, while the first batch bakes you can prepare the second


Place the tray(s) in the oven and bake for 8- 10 minutes, the longer it's baked the crunchier the cookie. The cookie will firm up a bit as it cools


As soon as they are done, separate the cookies at the score marks, allow them to cool


Place the chocolate in a microwave safe bowl. Melt the chocolate in burst of 30 seconds stirring each time. The chocolate can also be melted double boiler style, over a water bath on the stovetop. Once the chocolate has melted add the oil, stir until completely blended. Set side to cool


If you have a mold, spoon some of the chocolate into the cavity, place a cookie on top then spoon on more chocolate, repeat for a second layer. I used 2 layers of cookie, you are free to add more. Place in the refrigerator or freezer to set (takes only a few minutes). Serve at once or wrap tightly and store in the refrigerator


If you do not have a mold you can still free form your Kit Kats. Spread the base chocolate layer as evenly as possible in whatever tray or dish you are using to assemble the Kit Kats (if the chocolate is too runny chill for a few minutes). Place all of the pieces for the first layer of cookies on top with a little space in between each. Pour the chocolate over this layer. Add the second layer of cookies and cover with the final layer of chocolate. Allow it to set in the refrigerator or freezer before separating the pieces (takes only a few minutes to set). Of course you can use whatever method that works for you to assemble the Kit Kats. Serve at once or wrap tightly and store in the refrigerator

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Moy's Gluten Free Kitchen

St. Helena Village, Piarco

moysglutenfreekitchen@gmail.com

(868) 735 6236

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