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Kit Kat Slice

Like Kit Kats? Then you'll love this fudge-y Kit Kat slice.
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or scroll for handy tips and a little nostalgia.

Kit Kat slice

Have a break. Have a Kit Kat.

Or why not get to work in the kitchen instead and make this Kit Kat slice!

Kit Kat Slice

A brief history of the Kit Kat

Kit Kats went through a transformation in Nana Ling’s time. Before World War II, Rowntree’s of York produced a bar called the Chocolate Crisp. During wartime food shortages, they were forced to change the recipe and decided to change the name with it. The new bar, in a blue wrapper, used the Chocolate Crisp’s nickname – Kit Kat.

Eventually the Kit Kat was wrapped in the red we’re all familiar with. That famous tagline, “Have a break. Have a Kit Kat” has also been around a while. It was created back in the late 1950’s. 

A quick how-to

This really is a simple recipe that anyone can prepare.

The ingredients should all be available at your local supermarket. You might need to hide some of them until you’re ready to go ahead and make the slice. Chocolate seems to go missing all the time in my house!

Kit Kat slice ingredients

Okay, ready to go? Find the quick how-to video in this post to get you started.

You can also keep scrolling for the full recipe below.

Just remember, this slice needs to set overnight so you’ll need to make it a day ahead. It can then be stored in the fridge for up to a week.

Ready for that break?

You’ve done it. You’ve got a whole batch of Kit Kat slice in the fridge, cut into delicious little squares of sweet, chocolatey goodness.

Is anyone around? No?

Why not reward yourself. Put on the kettle. Make yourself a cuppa.  And now it’s time to sneak a slice before anyone else finds it.

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Kit Kat slice

Kit Kat Slice

Like Kit Kats? Then you'll love this fudge-y Kit Kat slice.
4.60 from 27 votes
Print Pin Rate
Course: Dessert
Cuisine: Australian
Keyword: Kit Kat Slice
Prep Time: 20 minutes
Cook Time: 0 minutes
Cooling time: 12 hours
Total Time: 12 hours 20 minutes
Servings: 24 pieces
Calories: 120kcal


  • 1 395 gram tin condensed milk
  • 1 250 gram packet Scotch Finger biscuits
  • 150 grams butter
  • 1 teaspoon vanilla essence
  • 180 grams milk chocolate
  • 170 grams Kit Kat


  • Grease a slice tin (approx 28 x 18cm) and line with baking paper, leaving paper overhanging at sides to assist with removal of slice later.
  • Crush or blend biscuits to a bread crumb consistency.
  • Melt butter and stir through biscuit mixture to combine.
  • Pour biscuit mixture into the slice tin. Spread evenly with the back of a spoon and then press down firmly with fingertips.
  • Place biscuit base in fridge to set.
  • Combine condensed milk, vanilla essence, chocolate (broken into pieces) and Kit Kat (broken into pieces and retaining two fingers for decorating) in a saucepan.
  • Place saucepan on medium heat and stir until melted and combined. This should take about 5 minutes.
  • Pour chocolate mixture over biscuit base.
  • Chop the remaining Kit Kat and sprinkle over top of slice.
  • Place in fridge and allow to set overnight.
  • Remove slice from the tin and then cut into squares.



Calories: 120kcal | Carbohydrates: 9g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 50mg | Potassium: 40mg | Fiber: 1g | Sugar: 7g | Vitamin A: 162IU | Calcium: 12mg | Iron: 1mg
Recipe Rating

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Patricia Magliolo

Tuesday 31st of August 2021

What size baking tray should be used?

Libby Hakim

Tuesday 31st of August 2021

Hi Patricia. It's a 28x18cm tray. (This is an older recipe that I haven't updated - but I'll add that info now). Thanks for the question. Happy cooking! Libby

Fiona Stewart

Tuesday 8th of October 2019

As a Scot, I'm intrigued as to what a Scotch finger biscuit is?


Tuesday 8th of October 2019

Hi Fiona! Okay, the Scotch Finger is an Aussie icon. It's made by a famous biscuit company here, Arnott's, and each biscuit has two fingers that you can break apart. We love it dunked in tea! They are shortbread-style biscuits, but very different from the Scottish shortbread I make myself (I'm an Aussie with Scottish ancestry). Here's what I found about it on the web: "Australians enjoy around 180 million Scotch Fingers each year... It was introduced in 1906 as 'Kiel Finger', the German word for a ships keel ... The name was then changed prior to the outbreak of World War 1, with the rise of Australian patriotism. The current biscuit has changed little from William Arnott's original recipe, which he brought with him from Scotland when he emigrated in 1847." (source: I'm guessing you can't buy Scotch Finger biscuits in Scotland?! You could substitute any plain, sweet packaged biscuit.

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