A couple weeks ago, I saw a recipe for homemade “Kit Kats.” Um, yes, please! Chocolate, peanut butter, crunchy cereal, and cream. What’s not to love?
The other day, I got around to making them. Don’t they look delicious?
Now, here’s a phrase I rarely use: I screwed up the dessert. That’s right, these babies look better than they taste. Don’t get me wrong, I’ve almost finished the 8×8 pan by myself, but they were still disappointing. I’m a little confused, because I understand these ingredients. Desserts are my thing, particularly chocolate desserts. Butter is my preferred form of milk fat, but I’m comfortable with heavy cream, too.
Admittedly, substituting mostly unsweetened chocolate for the dark chocolate in the top layer was probably a bad idea. Also, overbeating the whipping cream probably wasn’t good for the texture. Leaving the bottom layer in the refrigerator for five hours while I went to work instead of merely thirty minutes probably explains why the top layer kept sliding off the bottom layer. But that doesn’t explain why the corn flake crispiness quickly turned soggy.
These bars were pretty easy to make. Melt a bunch of chocolate, crush some cereal, mix in some stuff, put in a pan. Melt some more chocolate, whip some cream, mix them together, put it in the pan. I was a little surprised how much trouble mixing the whipped cream and chocolate was. The chocolate seemed to cool too quickly, becoming small pieces of solid chocolate set in cream instead of becoming chocolate cream. Warmer chocolate might have helped, but whipped cream can’t stand for very high temperatures before it stops being whipped cream.
In general, these bars are disappointing. If I make them again, I’d make sure to use very high quality chocolate, since these bars seem like they would respond well to good chocolate. On the other hand, since I wasn’t very impressed with these, it seems like a waste of good chocolate. There are plenty of superb uses for chocolate; I might not mess around trying to improve this idea.