Halloween is coming!
Okay, it’s still a month away, but it’ll sneak up on you. Like Christmas always does, but way spookier and with much tackier decorations. Speaking of, have you ever really thought about what you’re buying when you buy Halloween decorations? You’re spending money on things to make your house look like actual garbage: cobwebs in a bag, bloody rags, maybe some rubber severed limbs. It’s pretty bizarre, all things considered, to have a holiday where you actively try to make your yard look like you’re some kind of mass murderer with a poor sense of body disposal.
That said, I do love Halloween. What better excuse to put together an amazing costume that represents who you truly are inside? Perhaps Batman, or Beetlejuice, or a sexy Spongebob Squarepants.
But even as an adult, the thing I love most about Halloween is the candy. Or rather, all the candy that goes on massive clearance the day after Halloween, muahahahahahaaha. And the king of all candy? KIT KATS.
If you disagree with me on this, I will fight you. But not today. I’m busy. Raincheck on that fight.
Einat Admony has a recipe for homemade Kit Kats in her excellent cookbook Balaboosta, so of course I had to make it. It is incredibly easy to put together, cleverly using crushed cornflakes as the crunchy bit. The chocolate part is essentially a decadent bittersweet truffle, so it’s all a very grown up “Kit Kat” indeed. Awwwwww yes. If you think you’d prefer a sweeter Kit Kat (I personally like it kind of dark — in any case, it keeps me from eating half the pan in one go), just use a lower percentage cacao chocolate.
From Einat Admony’s Balaboosta
Yield: 24 pieces
Total Time: 20 minutes (not including chilling time)
- 14 ounces 72% cacao chocolate, chopped into small pieces
- 1 tbs unsalted butter
- 3/4 cup Nutella
- 2 cups crushed cornflakes (about 3 1/2 cups whole)*
- 1 3/4 cups heavy cream
Line the bottom of a 9″ x 13″ pan with parchment paper.
Fill a saucepan halfway with water and bring to a strong simmer. In a stainless steel or glass bowl that fits snugly on top of the saucepan, combine one ounce of the chocolate with the butter and melt together.
Remove from the heat and stir together with a rubber spatula. Add in the Nutella and stir together to thoroughly combine. Add in the corn flakes and stir again to thoroughly combine. Spread this evenly in the pan (I like to use an offset spatula to even it all out) and stash it in the fridge while you prepare the topping.
Put the remaining 13 ounces of chocolate into the bowl, along with the heavy cream and return it to the simmering water to slowly heat and melt the chocolate. When this is all melted, pour it over the crispy corn flake base. Smooth with an offset spatula and chill in the fridge until the chocolate is completely set.
When set, turn the Kit Kats out of the pan and cut into about 24 pieces. Serve chilled.
*If you want to make this recipe gluten free, be sure to use gluten-free cornflakes.