Kit Kat Cookies An Easy Cookie Recipe loaded with Crunchy Kit Kats!

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Spread batter in pan and bake cake until done, about 40 min. Cool, then turn out on a wire rack and remove parchment. (Chill the cake overnight if possible for easy handling) Cut cake to make 3 equal pieces measuring about 4½ by 11 inches each; discard cake scraps or save for another use.

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Preheat the oven to 350°F. Coat two 8-inch cake pans with flour-based baking spray, or grease and flour and set aside. Sift together the flour, baking powder and salt and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth.

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Line 9- by 13-inch rectangular baking pan with one layer of Club crackers (you may need to break some to fit). Melt butter in large saucepan over medium heat. Add graham cracker crumbs, dark brown sugar, milk, and granulated sugar. Bring to boil. Boil for five minutes, stirring constantly.

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With the mixer on low speed, gradually add half a bag of powdered sugar and ¼ cup, plus 2 tablespoons of heavy cream. Once all is combined, turn up to medium and beat for 2 minutes. • Step 5 - Frost the cake & add the candy bars. Place one cake on a 12-inch cake board or large round plate.

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In a small saucepan, bring butter, sugars, and milk together to a boil over medium heat. Stir in crushed graham crackers. Let boil 5 minutes, stirring occasionally. Pour half of the sugar mixture over crackers, smoothing over crackers with a spatula. Cover with another layer of 20 crackers, pressing down lightly.

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Instructions. Melt the chocolate. The easiest way to do this is in the microwave. Simply place the chocolate chips in a microwave safe bowl, microwave on high for 30 seconds, remove and give it stir. Repeat until the chocolate is melted.

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Line a large baking sheet with parchment paper. Using a sharp knife, carefully cut each vanilla wafer in half through the middle, creating two thinner wafers. Place one half of each wafer on the baking sheet. Place about 1/2 cup of chocolate chips in a small microwave-safe bowl and microwave on 50% power for 1 minute.

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Preheat oven to 350 degrees F. and line a 9 x 13 inch baking dish with parchment paper. Place butter and sugars into a large mixing bowl or stand mixer. Beat until creamy and well combined. Add eggs and vanilla stirring well to combine. Slowly add flour, pudding mix, salt, and baking soda.

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2. Stir together chocolate frosting and vanilla frosting until thoroughly blended. Frost cake. 3. Remove wrappers from chocolate bars; break into sticks along the natural breaking points. Trim sticks to match height of frosted cake; set aside pieces cut off. Arrange the trimmed sticks along the outside of the cake. 4.

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Line an 8 x 8-inch deep dish or deep baking tray of choice with parchment paper and set aside. Add Rice Chex cereal in a large mixing bowl and set aside. In a microwave safe bowl or stovetop, combine all your other ingredients and heat until melted. Remove from microwave/off stove and whisk until completely incorporated.

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Turn mixture out into prepared pan, packing it down somewhat firmly with a spatula and smoothing the top; set pan aside. Chocolate Topping - Dice the Kit Kats; set aside. In a medium microwave-safe bowl, combine chocolate chips, peanut butter, and heat on high power for 1 minute to melt. Stop to stir.

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Instructions. Line an ungreased 9×13-inch baking dish with layer of club crackers. In a large saucepan, over low to medium heat, melt butter and both sugars gently - while stirring. Stir in graham cracker crumbs and milk. Stir well until all is melted and combined (do not allow mixture to boil.)

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Place graham cracker crumbs, butter, granulated and brown sugars, and milk together in a saucepan over medium-high heat. Bring to a boil and boil for 5 minutes stirring constantly. Remove from the heat and set aside. Place one layer of crackers in the bottom of a 9x13 inch ungreased baking dish to cover the entire bottom.

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In a medium bowl, whisk together flour, salt, and baking soda; set aside. In a large bowl, whisk together melted butter and sugars until combined. Add egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold dry ingredients into egg mixture until just combined. Fold in chopped Kit Kat Bars and milk chocolate chips.

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Pour this chocolate layer on top of the wafer crust. Next, pulse the kit kat bars in the food processor until the size of crumbs. Scatter on top of the chocolate layer then press lightly with a spatula. Cover with plastic wrap and refrigerate at least an hour or even overnight. Cut into 16 squares to serve.

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Instructions. Chop up three of the Kit Kat bars; set aside. Combine pudding with half and half and whisk vigorously for two minutes. Fold in Cool Whip topping. Stir in the coarsely chopped Kit Kat bars. Pour chocolate mixture into chocolate crust. Slice a 1.5-oz. pkg. Kit Kat bars in half.