Make the cookie butter layer - Place 7 ounces (200g) of cookie butter into a heatproof bowl and melt in the microwave in 15 second bursts. It took 30 seconds for me. Transfer melted cookie butter into a parchment-lined 8x8 inch (20cm) square pan, swirling the pan to evenly coat the entire pan. Place in the freezer for 30 minutes.

If you only have 1 8x8 inch pan like I do, after 30 minutes, the cookie butter should be firm enough to remove from the pan. Using the parchment paper overhang, lift out of the pan and immediately place onto a small baking tray. Return back to the freezer.

Make the cookie crumb layer - Line the same square pan with parchment paper and set aside. Melt butter in the microwave or a small saucepan and set aside. In a food processor, pulse the cookies until you get fine crumbs and then add melted butter and pulse until combined. Pour crumbs into the prepared pan and firmly press into the bottom of the pan. Place in the freezer for 20 minutes.

Assemble the Kit Kat bar - Remove both the cookie crumb layer and cookie butter layer from the freezer. Lift the cookie crumb layer out of the pan and than place the cookie butter layer directly on top. Carefully and slowly peel off the parchment paper (see photo in the body of the blog for reference).

With a sharp knife, cut into 2 equal pieces and place one half on top of the other. Gently press together (place parchment paper on top and press). Trim to make even, if needed. As evenly as possible, cut into 12 bars. Start by cutting it in half, leaving you with 2 squares. Next, cut each square in half. Now, within each half, cut 3 equal pieces. You should end up with 12 pieces. Do not fret if they are not perfect as they will taste delicious regardless. Place the bars onto the baking tray and freeze for at least 30 minutes (the longer the better).