2022 – officially year of the rice cake. Rice cake this, rice cake that, everyone has their take on it. But don’t knock it till you’ve tried it! I’ve been wanting to make healthier Kit Kats for ages but never knew what to use for the wafer as store bought ones are often very sugary but then it came to me.
I researched Kit Kats and found something that blew my mind; the middle filling of Kit Kats (the cream bit) is simply made of old Kit Kats blended together! Kind of like sourdough, you need a little Kit Kat starter to make new Kit Kats. I liked that any bashed up ones weren’t just thrown away but were repurposed, it felt quite socially responsible of them.
Anyway now I knew how to make the filling all I needed was chocolate and rice cakes. You won’t believe how easy they are and when you taste them you won’t believe how good they are too!
Makes four bars
- 6 rice cakes (square if possible)
- 200g dark chocolate of choice
If you’re using square rice cakes, carefully cut 4 rice cakes into half lengthways and cut each half in half again so you have four long strips from each rice cake. These will be your wafers.
Melt your chocolate in a bowl over a saucepan half full of water on a low heat, stirring gently until melted. Place two more rice cakes and around 1/3 of the melted chocolate into a blender and whizz until they form a paste. If it’s not spreadable just add in a tsp more of the melted chocolate until you reach the desired consistency.
Spread the paste onto the wafer strips and place them on top of each other, sticking them carefully. Holding the bar at the top and bottom with your fingers, dunk it into the remaining chocolate until it is coated, then place in the fridge to set.
Store in an airtight container at room temperature for upto five days.
Love, Mrs H xx