Gluten-Free KitKat Santas

 Gluten-Free KitKat Santas recipe — fun, festive, and perfect for holiday gifting or parties

Gluten-Free KitKat Santas

What They Are

These are adorable Santa-themed chocolate bars made with homemade gluten-free KitKat bars (crisp wafer layers coated in milk chocolate), topped and decorated to look like Santa Claus.

Ingredients

For the Gluten-Free “KitKat” Bars

Wafer Layers:

• 1 cup gluten-free all-purpose flour
• ¼ cup cornstarch
• 2 tbsp almond flour (optional for extra crispness)
• ½ tsp baking powder
• ¼ tsp salt
• 3 tbsp unsalted butter or coconut oil
• ¼ cup granulated sugar
• 3 tbsp milk (dairy or non-dairy)
• ½ tsp vanilla extract

Chocolate Coating:

• 300 g gluten-free milk chocolate (or dark chocolate if preferred)
• 1 tsp coconut oil (for smoother melting)

For Decorating Santa Faces

• White chocolate chips (for beard & trim)
• Red candy melts or white chocolate tinted with red food coloring (for Santa’s hat)
• Mini marshmallows (for hat trim and pom-pom)
• Edible eyes (or mini chocolate chips)
• Pink or peach icing (for face)
• Black food pen or melted dark chocolate (for smile)

Instructions

1. Make the Gluten-Free Wafers

1. Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
2. In a bowl, mix flour, cornstarch, almond flour, baking powder, and salt.
3. In another bowl, cream butter and sugar until light and fluffy.
4. Add vanilla and milk; mix well. Then combine wet and dry ingredients to form a dough.
5. Roll dough very thin (about ⅛ inch) between parchment sheets.
6. Cut into rectangles about 1×3 inches (KitKat size).
7. Bake for 8–10 minutes, until crisp and golden. Cool completely.

2. Coat the Wafers

1. Melt milk chocolate with coconut oil using a double boiler or microwave (30-sec bursts).
2. Dip each wafer rectangle into melted chocolate, coating fully.
3. Place on parchment paper and let set (refrigerate 15–20 minutes).
4. Once set, you have your gluten-free KitKat bars!

3. Decorate the Santas

1. Melt red candy melts and white chocolate separately.
2. Dip the top third of each bar in red chocolate (Santa’s hat).
3. Pipe white chocolate across the edge of the hat (hat trim).
4. Add a mini marshmallow on top for the pom-pom.
5. Pipe pink or peach icing in the middle for Santa’s face.
6. Below that, add white chocolate swirls or dots for the beard.
7. Stick on edible eyes and draw a smile with melted dark chocolate or a black food pen.
8. Chill for 10 minutes until the decorations are set.

Serving & Storage

• Store in an airtight container at cool room temperature or fridge for up to 2 weeks.
• Wrap in festive cellophane or small boxes for holiday gifts.
• Perfect for Christmas dessert platters or kids’ treats!

Tips & Variations

• Use gluten-free wafers (store-bought) if you want to skip baking.
• Add crushed peppermint to the chocolate for a minty twist.
• Use dairy-free chocolate to make them fully gluten- and dairy-free.
• Try different colored hats for Santa’s helpers (green, blue, gold).

Nutrition

Serving: 1g | Calories: 348kcal | Carbohydrates: 41g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 108mg | Fiber: 2g | Sugar: 32g