Our No-Bake Kit Kat Cake is a treat that goes all out and then some! This delightful confection combines dozens of Kit Kat bars, M&M’s, chocolate, and butterscotch for a treat that goes for broke and delivers the goods!
We’ve taken everyone’s go-to no bake recipe, scotcheroos, an turned them into a cake! Better yet, we’ve covered this no-bake cake in Kit Kats and M&M’s.
No Bake Kit Kat Cake Recipe
- 9 (10″) wooden or bamboo skewers
- 2 cups milk chocolate chips
- 2 cups butterscotch chips
- 9 large gumballs
- 9″ round pan
- 13″ round platter or plate
- 8″ or 9″ square pan
- Approximately 48 snack-size Kit Kat bars
- 12 cups Special K cereal
- 1 (42 oz.) bag M&M’s
- 3 cups peanut butter
- 2 cups light corn syrup
- 2 cups sugar
Press the pointed end of each skewer into a gumball. Line round and square pans wax paper. Pour 12 cups Special K cereal into a large bowl.
In a large saucepan over medium heat, combine 3 cups peanut butter, 2 cups sugar, and 2 cups light corn syrup.
Cook until the sugar is dissolved, stirring occasionally.
In a large mixing bowl, pour the mixture over the cereal and stir until well combined.
Spread cereal mixture evenly in the prepared pans and press firmly.
Using the wax paper, remove cereal mixture from the 9″ round pan. Center the cereal disk upside down to form the bottom layer. Peel off wax paper and discard.
Using the wax paper, remove cereal mixture from the square pan. Place the cereal square upside down on a cutting board. Peel off the wax paper and discard. To make a classic tiered cake look, draw and cut out 1 6″ and 1 3″ circle on parchment paper and discard.
Fit patterns on the cereal square and use a sharp knife to cut around each circle. Try the Rada Super Parer, a razor-sharp knife that will effortlessly cut through the cereal layers.
Note: We made round layers for a classic tiered cake look, but don’t be afraid to have some fun with your cake’s shape and size!
In a microwave safe bowl, combine 2 cups chocolate chips and 2 cups butterscotch chips and melt in microwave. Stir until smooth.
Spread an even layer of chip mixture across the top of the 9″ layer.
Place the 6″ layer directly on top of the 9″ inch layer and cover it evenly with chip mixture. Then place the 3″ inch layer on top of the 6″ layer and coat evenly with chip mixture.
Immediately place the Kit Kats around the side of the top layer until covered. Press to secure the Kit Kat to chocolate mixture. If necessary, add an extra dab of the chip mixture on the sides of the cereal layer and press the Kit Kats firmly to secure. Wait at least 1 hour before filling the cake with M&M’s.
Pour the 42 oz. bag of M&M’s over each cereal layer.
Get creative by customizing your cake for any holiday or season by swapping out standard M&M’s for seasonal colors or flavors. Fresh fruit would also make for a delicious and colorful cake!
Continue adding M&M’s until you reach the top of the Kit Kats.
For extra flair, press the blunt end of each gumball skewer into the top layer, varying heights as described.
Serve and enjoy!
Customize your cake for any holiday or season by swapping out the M&M’s for seasonal colors. Add a coordinating bow and you’re good to go! This Kit Kat Cake is sure to be a hit at your next birthday party or holiday get-together. Delish!
A Parer That’s Not Just Great, It’s Super!
The Rada Super Parer is a knife that you’ll find yourself using in preparation of nearly any recipe! This long paring knife is the largest parer we produce, with a lengthy blade that makes it especially versatile. Use this when preparing a Kit Kat cake, with fruits and vegetables, cutting up a chicken, and more! Like all Rada products, it’s 100% made in the USA, and comes with a Lifetime Guarantee!
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No Bake Candy Bar Cake Video Recipe
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Start Video Transcript
Hi, Kristy in the Rada kitchen, and today I’m making a Whole Kit and Caboodle Candy Cake. It all stacks up to fun. It’s Scotcheroos, Kit Kat Bars, and M&M’s.
First you want to get your pans prepared. You’ll need a 9 inch round pan lined with wax paper. Then you’ll need a 8 or 9 inch square pan, also with wax paper. So have those prepared and ready to go. Grab a large saucepan and go over to the stove.
So, over medium heat we’re going to combine 2 cups of sugar, 3 cups of peanut butter, 2 cups of corn syrup, and we’re going to heat this until the sugar dissolves into the peanut butter and corn syrup. Now the sugar and the peanut butter is melted together. You’ll need 12 cups of Special K cereal. You can put it in a large bowl because you’re going to have to stir it all in. Use half of the cereal mixture first. Just pour this over that. I’m going to stir it. Once you add the peanut butter sugar mixture to the cereal. I like to take a piece of wax paper and really pack it in there. Really press it firm. This is the base of your cake.
So here I have a 13 inch base plate and we’re going to pull that 9 inch round one out so you can flip it on there. You want to set the base aside. Now with this square pan we’re going to put it on a cutting board and remove the wax paper. What I did was parchment paper I cut out a 6 inch circle and a 3 inch circle. So with the knife I’m going to use that as a pattern. You might want to make sure that fits, just going to flatten this out so I can get both my circles on there. This is going to be the next 2 layers. With a knife, the Rada Super Parer, we’re just going to cut around that 6 inch circle. If you have to you can push that together. Make sure you really mold it together. Then cut out your 3 inch circle.
So we’re going to set those circles aside and we’re going to make our edible glue. That’s going to be 2 cups of milk chocolate chips and 2 cups of butterscotch chips. We’re going to melt these in the microwave until it’s smooth. It took about a minute and a half to melt these chips, it’s nice and smooth. What we’re going to do is use this to frost that first layer, the layer that you have on your base. This is the Rada Spreader. Once you have that spread, we’re going to place our center, this 6 inch one, frost that, and then we’ll put our center 3 inch one. You might want to let that cool so you have a stable base.
Starting at the top, we’re going to put our chocolate on the side. You need 42 of these snack-size Kit Kat bars. We’re just going to set those on there. You might have to hold them to steady them. When the chocolate cools they will be glued in place. You do the same thing on the second layer. If the chocolate gets messy in there that’s fine because we’re going to fill those up with M&M’s.
Now you have your second layer done. Your last layer can do the same thing. So now we have our layers made and we’re going to fill those layers with a 42 ounce bag of M&M’s. It doesn’t hurt to make the cake the night before you fill it because if the chocolate isn’t set it might not hold the Kit Kats very well.
So no we have all our M&M’s in a little decorative feature. What I like to do is take a gumball and a skewer and push that gumball through the pointed side of the skewer and I like to stick those in the top.
How cute is that? You Whole Kit and Caboodle Cake is ready to serve. It’ll impress your friends and family. You could put birthday candles in the middle if you wanted, it’s a neat layered cake idea!
End of Video Transcript