Cooking and Serving: 32 minutes | 8 candy bars
Ingredients
5 tablespoons (70 g) unsalted butter, at room temperature | ⅝ cup (125 g) granulated sugar | 1 teaspoon pure vanilla extract
Description
Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes | Servings: 8 candy bars
Ingredients
Kit Kat Molds
5 tablespoons (70 g) unsalted butter, at room temperature
⅝ cup (125 g) granulated sugar
1 teaspoon pure vanilla extract
1 cup (140 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, (omit if your blend already contains it)
½ teaspoon baking powder
¼ teaspoon kosher salt
3 tablespoons (1 ½ fluid ounces) lukewarm water, plus more if necessary
18 ounces milk chocolate, chopped
4 tablespoons (56 g) virgin coconut oil, or nonhydrogenated vegetable
24 Crisp Wafers
Instructions
SHAPE AND BAKE THE WAFERS
Divide the dough in half, and place one piece on a large sheet of unbleached.
Pat it into a thick rectangle. Dust lightly with all purpose flour and roll.
the dough into a 12-inch x 5-inch rectangle, a bit more than 1/8-inch thick.
(no thinner), sprinkling lightly with flour as necessary to prevent sticking.
Square the edges of the dough as best you can. Place the rectangle of dough,.
still on the parchment paper, flat on a half sheet pan.
Have a sharp knife, pizza wheel or pastry wheel ready to score the dough as.
Place the dough in the center of the preheated oven and bake until very pale.
golden all over, about 12 minutes.
Remove from the oven, and immediately score into smaller rectangles of about.
1/2-inch wide x 3-inches long.
Allow to cool completely, and break the cooled wafers along the scoring.
Repeat with the other piece of dough.
ASSEMBLE THE CANDY BARS
Place the chocolate and coconut oil or shortening in a medium-size, heat-safe.
bowl and melt either in the microwave in 30-second bursts, stirring in.
between, or over a double boiler until melted and smooth.
To make the candy, you will need 6 rectangular wafers per 3-finger candy bar.
In each finger of a Kit Kat mold, if you have one, pour a thin layer of.
melted milk chocolate in the bottom of each well. Layer one rectangular wafer.
on top of the chocolate in each well, cover with another layer of melted.
chocolate, then followed chocolate to the top of the mold.
Shake the mold gently back and forth to distribute the chocolate evenly.
without shifting the wafers around. Allow the chocolate to set completely in.
the molds before popping out the candy.
ASSEMBLE THE CANDY BARS
Place the chocolate and coconut oil or shortening in a medium-size, heat-safe.
bowl and melt either in the microwave in 30-second bursts, stirring in.
between, or over a double boiler until melted and smooth.
To make the candy, you will need 6 rectangular wafers per 3-finger candy bar.
In each finger of a Kit Kat mold, if you have one, pour a thin layer of.
melted milk chocolate in the bottom of each well. Layer one rectangular wafer.
on top of the chocolate in each well, cover with another layer of melted.
chocolate, then followed chocolate to the top of the mold.
Shake the mold gently back and forth to distribute the chocolate evenly.
without shifting the wafers around. Allow the chocolate to set completely in.
the molds before popping out the candy.
Notes
From the book Gluten-Free Classic Snacks: 100 Recipes for the Brand Name Treats
You Love , Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2015
Nutrition information is automatically calculated, so should only be used as an