Homemade Keiko Candy Bars

Submitted by Chef #1120806

"I was trying to look for a sugar wafer recipe,so that I can create homemade Kitkat at home, and curb my craving of my favorite candy bar. I had tasted different flavors of Japanese Kitkat as they are innovative and creative with weird, strange and usual flavors that goes well with chocolate. Here is a recipe and will offer some suggestions."

 

• Ready In: 35mins
• Ingredients: 11
• Yields: 25 Candy bars
• Serves: 6

ingredients

• 3⁄4 cup all-purpose flour
• 1 cup ground millet or 1 cup cornflour
• 1⁄4 cup sweet rice flour
• 2 tablespoons cornstarch
• 2 tablespoons powdered sugar
• 1 pinch baking soda
• 1 pinch kosher salt
• 1 1⁄2 cups water
• 2 tablespoons safflower oil
• 1 cup Anjou pear, thin ganache filling
• 2 cups , 65% dark chocolate for dipping melted and tempered

directions

1. Sift all purpose flour, ground millet or corn flour, cornstarch, powdered sugar, baking soda, and salt together into the bowl of a stand mixer fitted with the paddle attachment.
2. In a small bowl, mix the water, oil, and a drop or two of food coloring, if using (don’t worry that the water and oil won’t combine). Then, with the mixer on low speed, slowly add to the flour mixture, mixing until the batter is smooth and pourable, like a thin pancake batter, about 2 minutes. Beat for an additional 2 minutes, cover with plastic wrap, and let stand at room temperature for 10 minutes.
3. Prepare your pizelle or gorojern cookie iron maker with a light coating of cooking spray and preheat it. Once the iron is preheated, pour 2 tablespoons of batter onto the iron and follow the manufacturer’s directions for cooking. You want your wafers to turn lightly golden brown and be very crisp. If they come out of the iron a bit moist, they will remain limp as they cool. If this happens, place them in a 200 ° F oven for about 30 minutes or until they firm up. Let the wafers cool completely on a wire rack before using.
4. For filled wafers, simply spread half the cooled wafers with the filling of your choice. Top with the remaining wafers.
5. Cut the sandwiched wafers into rectangles with a serrated knife. Melt and temper dark chocolate or any chocolate of your choice. Dip the rectangle sandwich wafers into the chocolate using a fork. Tap them lightly to remove excess chocolate. Let them cool on a lined parchment paper baking sheet. Refrigerate them for 2 hours or until chocolate has hardened. Remove from refrigerator and serve.
6. For gluten-free Sugar Wafers, replace the all-purpose flour with an equal amount of gluten-free all-purpose baking mix.