Crunchy Homemade Paleo Kit Kat Candy Bars (ermahgerd!)

By Jess

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One of my biggest guilty pleasures when I was growing up was the classic Kit Kat bar. These days, thanks to the paleo diet, I no longer have to feel guilty about enjoying them thanks to this homemade paleo kit kat recipe. It offers up everything you know and love about kit kat bars with a perfectly crunchy inner core and a decadent outer layer of chocolate.

Paleo Kit Kat Candy Bars

Paleo Kit Kat Candy Bars

Paleo Kit Kat Candy Bars

More Paleo Candy Recipes:

Paleo Almond Joy Candy Bars
Goji Berry Paleo Chocolate Bark
40 Paleo-i-fied Homemade Candy Recipes
16 Candy Bars That Paleo Followers Can Chow


  • For the dough:
    • 1 ½ cup almond flour
    • ¼ cup arrowroot flour
    • 1/8 tsp baking soda
    • 2 tbsp melted coconut oil
    • ¼ cup maple syrup
    • 1 tsp pure vanilla extract
  • For the frosting:
    • ½ cup Enjoy life semi sweet chocolate mini chips
    • 1 ½ tsp solid coconut oil
    • ½ cup almond butter
  • For the chocolate glaze:
    • 1 cup Enjoy life semi sweet chocolate mini chips
    • 1 tbsp solid coconut oil


  1. To make the dough place the almond flour, arrowroot flour and baking soda in a bowl and mix to combine. Add the maple syrup, coconut oil and pure vanilla extract. Mix until combined. Cover with plastic wrap and refrigerate for 40 minutes.
  2. Preheat oven to 350°F.
  3. Roll out the dough between two piece of parchment paper into an 11×7.5 -inch rectangle. Lift off the top sheet and transfer the dough to a baking sheet. Bake for 12-14 minutes. Remove from the oven and allow to cool completely.
  4. Cut the dough crosswise into 4 equal pieces. Set aside.
  5. To make the frosting, melt the chocolate chips and coconut oil together, in a double broiler or microwave, until smooth. Add the almond butter and mix to combine. Let cool until spreadable (about 30-60 minutes).
  6. To assemble the bars, spread 1/3 of frosting on first dough layer. Repeat with remaining layers and frosting. Refrigerate overnight.
  7. Remove from the fridge and cut crosswise into 9 bars.
  8. To make the glaze, melt the chocolate chips and coconut oil together. Let it cool slightly. Use two forks to dip each bar into the chocolate. Shake a little to let the excess chocolate drip. Place on a sheet pan lined with parchment paper and pop back into the freezer until the chocolate sets.
  9. Keep refrigerated in an airtight container until serving.


Serving Size





Total Time

50 minutes

Prep Time

30 minutes

Cook Time

20 minutes

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