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Homemade KitKat® Bites
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Homemade KitKat® Bites
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These homemade KitKat bites are made with a surprise ingredient – ice cream cones! Cake cones make a great substitute for wafers to give these treats that signature crunch.

Prep time
0:20
Bake/Cook time
0:30
Plan for

Refrigerate 1 hour

Yield
24 bites
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Homemade KitKat® Bites
Extra Fine Granulated Sugar
Prep time :
0:20
Bake/Cook time :
0:30
Plan For

Refrigerate 1 hour

Yield :
24 bites

INGREDIENTS

  • 2 1/2 cups milk chocolate chips
  • 24 ice cream cake cones
  • 3 tablespoons unsalted butter, room temperature
  • 1 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/3 cup natural cocoa powder
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. Line a mini muffin tin with paper liners.
  2. Cut cones, reserving 1/2 to 3/4 inch of bottoms. Note: The cones are easier to cut if you break off hollow top of cone and then trim a flat bottom of cone to fit the baking cups.
  3. Meanwhile, cream butter until smooth. Mix in powdered sugar and cocoa. Add milk and vanilla, mixing until combined and fluffy.
  4. Use a knife to press  filling into  grid on  cones. Set aside.
  5. In a bowl over a pan of simmering water, melt  2/3 of  chocolate chips. Once melted, remove from heat and stir in  remaining chips until melted. 
  6. Add 1 teaspoon melted chocolate to each muffin liner. Press a filled cone, flat side down, into  melted chocolate.
  7. Refrigerate for 15 minutes, giving  filling time to set and remaining chocolate time to cool.
  8. Spoon remaining melted chocolate on top.  (If needed, briefly reheat over simmering water.)
  9. Refrigerate for at least one hour before serving. Store in  refrigerator. se are best enjoyed  day they are made.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

KitKat® is a registered trademark of Nestle. All rights reserved. 

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