My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Sunday, June 16, 2013

Egg Free, Dairy Free, Nut Free Jazlyn's Kit Kats

Kit Kats are one of my favorite candy bars. I want Jazlyn to be able to experience everything, but I've been wondering for a while how I could make a Kit Kat that would be safe for her. Then it dawned on me, she has no idea what one tastes like. She has seen them before, but she obviously has never eaten one. I decided to try and make something that would have the chocolate and wafer layers. This candy doesn't taste like a Kit Kat, but it is so good and looks close to the original.

Jazlyn's Kit Kats

2/3 cup safe chocolate chips
1/4 cup Sunbutter
Approximately 20 Club Crackers

Melt the chocolate chips and Sunbutter until smooth. Line a mini loaf pan with plastic wrap, leaving an overhang on all sides. Place a layer of crackers on the bottom (for my pan it took 4 whole crackers and 2 halves). Top with 1/4 of the chocolate mixture. Repeat the layers 3 more times, ending with the chocolate mixture on top. Refrigerate for 1 hour or until firm. Remove from the pan using the plastic wrap. Cut into squares then store in an airtight container in the fridge.
*  You can omit the Sunbutter and use extra chocolate.

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