I feel incredibly vulnerable saying this: I don’t like Kit Kat. I don’t hate it. I’m just not partial to it. But then again, I may be loose in the head (according to The Favorite Dining Companion). After all, I love Almond Joy. Oh Almond Joy!
Here you have a sweet chocolate enrobing the layer of coconut and the palate cleansing almond bits that will prepare your taste buds for another creamy bite. It’s perfect, really.
Nobody in my immediate family likes Almond Joy. Even my in-laws don’t like Almond Joy. I’m a bit of an abomination. If you like Almond Joy, please do get in touch and tell me all about your favorite food and drinks. Please! We MUST be soulmates. Or something.
You see, every time we get chocolates from abroad via the (hopefully not tampered with) balikbayan box, I try to control myself from smiling too much because I know for a fact that NOBODY likes Almond Joy. I’ll just sit there pretending to be casual-cool and stuff because I’ll get my Almond Joys anyway.
And as for kit kats? Oh, Kit Kats are the first to be consumed. But then I smile to myself knowing that NESTLE Kit Kats taste far superior than HERSHEY’S Kit Kats. Can I get an amen on that?
Anyway. Back to the topic on hand.
I love chocolate wafers. I love chocolate. But together, it somehow feels overkill. But yeah, that’s coming from me, an Almond Joy enthusiast.
So here’s my attempt at a homemade, no-bake version of Kit Kats. Just because. It’s my attempt at a compromise.
Ingredients:
Vanilla Wafer (if you’re using white chocolate as a base. Chocolate if you want milk/dark chocolate kit kats)
White Chocolate (a “small” 3×3 inches chunk of white chocolate was enough to cover two wafers)
1 tablespoon Milk/Cream (I used yoghurt. It was all I had)
1 teaspoon matcha
1 teaspoon lemon extract
1 teaspoon butter (optional)
Instructions:
1. Melt your chocolate in 30 second increments in the microwave. (If you’re like me and your microwave conked out on you, then you can improvise a double boiler by getting a sturdy pot, fill it partially with water and then put a small bowl or a sturdy mug in the middle.)
2. Once melted, set your chocolate aside. Add in flavorings of choice. And butter, if you like. This recipe can be altered whichever way you like. 
3. Gently cut into the wafers.
4. Spread chocolate on all sides. Don’t forget to put a thin layer in between the wafers.
5. Let the chocolate harden in the fridge. Enjoy with a cup of tea.
Notes:
The cheapest, crispiest wafers I know are made by GOYA. If you can get your hands on Quadros wafers, opt for those. Just note that those wafers are incredibly sweet on their own. But the wafers are satisfyingly crisp.
You can make any flavor Kit Kats by using flavor oils or extracts. You can make ube, pandan, strawberry, or even Kahlua Kit Kats. Go crazy.
