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–+ servings

Healthy Kit-Kat Bars

These healthy homemade Kit-Kat bars have crispy almond flour wafer layers, a creamy chocolate peanut butter fudge center, and a rich dark chocolate coating. They’re a nostalgic candy bar remake made with simple, better-for-you ingredients. 
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Servings 7 prepared & layered bars

Ingredients
  

  • 1 1/4 cup almond flour
  • 3 tbsp coconut sugar
  • 1 tbsp ground flaxseed
  • pinch of sea salt
  • 3 tbsp melted coconut oil
  • 1 tbsp water
  • 1 tsp vanilla extract

Fudge center

  • 3 tbsp creamy peanut butter or other nut butter of choice
  • 2 tbsp dark chocolate

Chocolate coating

  • 1 cup dark chocolate chips
  • 1 tbsp coconut oil

Instructions
 

  • Preheat your oven to 350°F.
    In a bowl, mix together:
    almond flour
    flaxseed
    coconut sugar
    sea salt
    In a separate small bowl whisk together melted coconut oil, water, and vanilla, then pour into the dry ingredients and mix until a dough forms.
  • Place the dough onto a piece of parchment paper and cover with a second sheet of parchment.
    Roll the dough out to about ⅛-inch thickness.
    Use a pizza cutter or knife to cut small rectangles. Reroll the scraps and repeat until all the dough is used.
    Transfer the parchment with the dough onto a baking sheet.
  • Bake for 9–10 minutes, until lightly golden and crispy.
    Before they fully cool, use a pizza cutter to gently separate the cookies so they don’t stick together.
    Let them cool on a wire rack.
  • In a small bowl, melt together the peanut butter and dark chocolate in 20-second intervals, stirring between each until smooth.
  • Spread a thin layer of fudge on two out of every three cookies, then stack them.
    A traditional Kit-Kat has 3 cookie layers and 2 fudge layers, but you can also make smaller ones with 2 cookie layers.
    Place the stacked cookies in the freezer for about 15 minutes so the fudge sets.
  • smooth.
    Using a fork, dip each cookie stack into the melted chocolate and place on parchment paper.
    Return to the freezer to let the chocolate set. Drizzle with extra melted chocolate and sprinkle with flaky sea salt.
  • Store in the fridge or freezer in an airtight container.
    They’ll keep for:
    1 week in the fridge
    1–2 months in the freezer
    Honestly though… they rarely last that long.
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