This giant peanut butter KitKat Chunky is sure to impress your friends and family. It’s so easy to make as tastes just as good as it looks. It’s the perfect alternative on a special occasion to a birthday cake and certainly has the ‘wow’ factor. This giant version of everyone’s favourite sweet treat is layered with peanut butter and topped with a generous amount of milk chocolate. It will take around 25 mins to assemble this giant KitKat and then its into the fridge to set for around 2 hours. Cut into it with a large knife – you may need to run it under the hot tap before cutting.
- 5 x 90g packs of vanilla or hazelnut cream wafer biscuits (You'll need 64 biscuits)
- 800g milk chocolate, broken into pieces
- 340g peanut butter
Neatly line a 12cm x 26cm shallow tin (ideally with a removable base) with baking parchment, or fold a sheet of parchment backed foil (which you can get from Lakeland) to make a mould the same size, and around 3cm deep, secure with tape and set on a baking tray.
Melt 75g of chocolate and pour into the middle of the mould to make the base of your KitKat. Lay 4 rows with 4 biscuits each, running lengthways in the middle of the tin, leaving a border around the edges. Set aside for 10 mins so the chocolate sets to hold the biscuits in place. Spread the top of your wafers with peanut butter then pile on three more layers of biscuits and peanut butter, leaving the top of the final layer plain. Press down lightly to make sure all the layers are stuck together.
Melt the rest of the chocolate in the microwave and leave to cool slightly.
Pour over the melted chocolate. Spread with a palette knife around the sides letting the chocolate fill any gaps and leave a thick and even chocolate rim around the sides.
Leave to set in for 20-30 mins, it needs to be solid but still slightly soft to press in the letters. Use cookie cutters to press in the KitKat letters, pressing down gently so it they don’t go all the way through to the biscuit. Leave to set completely for around 1 hour.