Is it even possible to eat a Kit Kat bar without triggering that “Give me a break!” earworm from the ’80s? Seems not. So our cure to keep us from humming “Break me off a piece of that Kit Kat bar!” for the rest of the day is to bake up a batch of these shortbread cookies inspired by that breakably delicious candy.
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SHORTBREAD WAFER SANDWICHES
Start to finish: 45 minutes
Servings: 18
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar, plus extra
- 1/2 teaspoon baking powder
- Pinch of salt
- 3/4 cup (1 1/2 sticks) butter, melted
- 1 cup milk chocolate bits
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Heat the oven to 350 F. Coat 2 baking sheets with cooking spray or line them with kitchen parchment.
In a medium bowl, whisk together the flour, sugar, baking powder and salt. Stir in the melted butter. Drop the dough by the teaspoon onto the prepared pans, leaving 1 inch between them.
Use a wet paper towel to lightly moisten the bottom of a drinking glass, then press the glass into a small plate or bowl of sugar. Use the sugar-coated glass to lightly flatten each cookie, recoating it with sugar between cookies. You won’t need to remoisten; the moisture from the cookies should be sufficient.
Bake for about 12 minutes, or until lightly golden brown. Use a thin spatula to loosen the cookies from the pan while still warm, but allow to cool on the pans.
When ready to fill, melt the milk chocolate bits by heating in glass bowl in the microwave in 15 second bursts, stirring in between until smooth. Use a butter knife to spread a thin layer of melted chocolate on the bottoms of half the wafers, then press together with a second cookie to form a sandwich. Allow the chocolate to set up before serving. Once cooled, store in an airtight container at room temperature for up to a week.
Nutrition information per serving: 170 calories; 90 calories from fat (53 per cent of total calories); 11 g fat (7 g saturated; 0 g trans fats); 20 mg cholesterol; 18 g carbohydrate; 1 g fiber; 9 g sugar; 2 g protein; 35 mg sodium.
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