Allergy free dark chocolate coated wafer biscuit bites recipe

While these aren't yet Kitkat kitkats as intended they are an awesome replacement that falls somewhere between Kitkats and Chocolate Montes. It turned out better than I was expecting. From here on I can experiment to make them closer to Kitkats or Chocolate Montes but given that I haven't had either of those in, ooooh, over 5 years my memory of them is a little faded.

Ingredients
Wafers

• 200g Orgran all purpose flour
• ¾ tsp baking powder
• ½ tsp salt
• 120g Nuttlex
• 100g caster sugar
• 1 large tsp Orgran No Egg whisked with 60mls water until thick
• 4 tsps vanilla extract
• 1 tbsp goat’s milk

Chocolate glue

• 20g Lindt 70% dark chocolate, melted
• ½ tsp Nuttlex, melted

Chocolate coating

• 200g Lindt 70% dark chocolate
• 2 tbsp Nuttlex
  
  

Method

• Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 180C.
• Sift together the flour, baking powder and salt in a small bowl and set aside.
• Cream the Nuttlex and vanilla sugar in a separate large bowl.
• Add the No Egg mixture and beat to combine evenly.
• Add the vanilla extract and goat’s milk and blend until combined.
• Add the flour mixture and fold in until just combined.
• Chill the batter in the refrigerator for at least 10 minutes before scooping.
• Scoop the batter in half to three-quarter teaspoon sized balls and arrange them on 2 foil lined pans.
• Use your fingers to flatten and shape each ball.
• Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown
• Bake for about 15-20 minutes. You want these to be like crisp, small cookies.
• Remove the pans to a cooling rack to cool completely before removing the wafers from the pan.

Next time I might squish them until they're a little thinner.

• Pair the wafer biscuits by size and shape.
• KitKats are made from 3 crunchy wafers stacked together but you can choose how many wafers to use by the size you want the chocolates to end up being.
• If you join 2 together then sticking them back to back is easiest.
• For the chocolate glue, combine the chocolate and Nuttlex in a microwave-safe bowl, and microwave it to melt the chocolate completely, stirring every minute. Alternatively, melt both in a heatproof bowl over a saucepan of warm-hotish water (don’t boil the water).
• Stack and glue 2 wafers together prior to coating using drops of the combined melted chocolate and Nuttlex to join them together. 
• For the chocolate dip, combine the chocolate (including any leftover from sticking the wafers together) and Nuttlex in a microwave-safe bowl, and microwave it to melt the chocolate completely, stirring every minute. Alternatively, melt both in a heatproof bowl over a saucepan of warm-hotish water (don’t boil the water).
• Using either two forks or spoons, dip the wafer stacks so they are completely covered, and place them on the baking tray.
• Refrigerate until the chocolate is set.

Notes

• The amount of chocolate required may vary.
• Best to eat within 24 hours or wrap in foil to maintain freshness.