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KIT KAT® Chocolate Swirled Torte

Make an elevated dessert with this HERSHEY’S torte recipe, that’s highlighted by a ring of KIT KAT® Bars. This recipe will leave your guests in awe.

  • PRINT

SKILL LEVEL : expertPREP TIME : 40  Minutes

  Amount Per Serving % DV *
Calories640
Calories from Fat320
Total Fat36 g55% DV
Saturated Fat26 g130% DV
Trans Fat0 g
Cholesterol50 mg17% DV
Sodium210 mg9% DV
Total Carbohydrates68 g23% DV
Dietary Fiber1.0 g4% DV
Sugars57 g
Protein9 g
Vitamin A10% DV
Vitamin C2% DV
Calcium0 mg25% DV
Iron2% DV
  Amount Per Serving % DV *
Calories640
Calories from Fat320
Total Fat36 g55% DV
Saturated Fat26 g130% DV
Trans Fat0 g
Cholesterol50 mg17% DV
Sodium210 mg9% DV
Total Carbohydrates68 g23% DV
Dietary Fiber1.0 g4% DV
Sugars57 g
Protein9 g
Vitamin A10% DV
Vitamin C2% DV
Calcium0 mg25% DV
Iron2% DV
  • 12 Snack Size KIT KAT Bars (or 20 KIT KAT Miniatures)
  • 33 KIT KAT Miniatures (about one 11-oz. bag)
  • 1 cup HERSHEY'S Premier White Chips
  • 1 can sweetened condensed milk (not evaporated milk) (14 oz.)
  • 2 teaspoons vanilla extract
  • 1/2 cup HERSHEY'S MINI KISSES Brand Milk Chocolates
  • 12 oz. cream cheese , softened
  • 2 tubs non-dairy whipped topping (8 oz. each) , thawed and divided

  • 1. Heat oven to 400°F. Remove wrappers from snack size bars. Pulse in food processor just until fine crumbs form. Press onto bottom of 9-inch springform pan. Bake 5 minutes and then allow to cool about 10 minutes. Spray back of spoon with vegetable spray; press crumbs firmly into even layer. Cool completely.
  • 2. Remove wrappers from candy bar miniatures. Place around inside edge of springform pan with bottoms facing center. Set aside.
  • 3. Combine white chips and sweetened condensed milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixtue is smooth when stirred. Stir in vanilla.
  • 4. Transfer 1/2 cup of mixture to medium microwave-safe bowl; add chocolate pieces. Microwave at HIGH 30 seconds or until chocolate is melted and mixture is smooth when stirred.
  • 5. Beat cream cheese until fluffy in large mixer bowl. Beat 1/4 cup cream cheese into chocolate mixture. Beat vanilla mixture into remaining cream cheese, beating thoroughly. Allow both mixtures to cool to room temperature.
  • 6. Fold 2 cups whipped topping into chocolate mixture. Fold the remaining whipped topping into vanilla mixture. Spoon vanilla mixture into springform pan. Drop chocolate mixture by spoonfuls onto vanilla mixture*; swirl with knife for marbled effect. Cover; freeze several hours or overnight. Serve frozen or slightly thawed. 12 servings.
  • * For best swirl effect drop 7 to 9 dollops of chocolate mixture onto surface of vanilla mixture; drop remaining chocolate mixture onto the same spots, pushing chocolate mixture down into vanilla mixture. Swirl with knife.