Homemade Kit Kat Bar Recipe

Homemade Kit Kat bars
Stephanie Gallagher
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Refrigerate: 60 mins
  • Servings: 12 servings
Nutritional Guidelines (per serving)
609 Calories
29g Fat
80g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 609
% Daily Value*
Total Fat 29g 37%
Saturated Fat 13g 64%
Cholesterol 33mg 11%
Sodium 584mg 25%
Total Carbohydrate 80g 29%
Dietary Fiber 4g 14%
Protein 10g
Calcium 67mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These homemade Kit Kat bars are supposed to taste like the popular candy bar of the same name. They do have the nice chocolatey crunch of a Kit Kat candy bar but note that these bars have a peanut butter flavor and are more salty-sweet than the candy bar.

The simple steps in this easy recipe allow for your kiddos to take part in all the fun. Let them line the baking dish with crackers, pour the chocolate chips into the dish or lick the spatula. The hardest part of this recipe will be waiting for the bars to cool down fast enough before you get to eat them.


  • 60 buttery crackers (such as Keebler Club Crackers)
  • 3/4 cup butter
  • 3/4 cup sugar
  • 3/4 cup brown sugar (firmly packed)
  • 1/3 cup milk
  • 1 1/2 cups graham crackers (crushed)
  • 2 cups semisweet chocolate chips
  • 1/2 cup peanut butter

Steps to Make It

  1. Butter a 9 x 13 baking dish. Line with a layer of about 20 crackers until the bottom of the dish is fully covered.

  2. 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.​

  3. Pour half of the sugar mixture over the crackers, smoothing over crackers with a spatula. Cover with another layer of 20 crackers, pressing down lightly. Pour remaining syrup mixture over crackers, smoothing to coat.

  4. Top with the remaining crackers, pressing lightly.

  5. Place chocolate chips and peanut butter in a microwave-safe dish. Heat on high for 30 seconds. Stir and repeat until chips are melted. (Alternatively, you can melt chocolate chips and peanut butter in a saucepan over low heat.)

  6. Pour the chocolate peanut butter mixture evenly over the top layer of crackers, using a spatula to smooth out bubbles and make sure the crackers are completely covered.

  7. Refrigerate until the Kit Kat bars are firm.

  8. Cut into thin bars to serve.


  • When cooking the sugars with the milk, keep an eye on the pot and lower the burner if necessary (but not too low). After adding the crushed graham crackers, make sure not to walk away—be mindful as the mixture boils for 5 minutes.
  • The peanut butter can be eliminated whether for taste or allergy reasons.
  • These candy bars can be served on their own or with a scoop of creamy vanilla ice cream as part of an extra decadent dessert.

Recipe Variations

  • This recipe uses club crackers, but feel free to substitute with vanilla wafer cookies if you prefer or if you happen to have tort wafers (more like what is in the original Kit Kat bar) in your pantry.
  • You can change the taste of these copycat candy bars by swapping the semisweet chocolate for dark, milk, or white chocolate. If you use white chocolate, you can even add food coloring to make different colored candy bars.