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KIT KAT® Chocolate Swirled Torte


9 hours
Skill Level
1 torte

Make an elegant and easy dessert for your next dinner party with this flourless chocolate torte. The ring of KIT KAT®. Miniatures around the outside of this torte will entice guests and add an extra chocolatey crunch to your dessert. Leave them wanting seconds with this sweet treat.

Ingredients & Directions

Prep Time
40 minutes
Bake Time
5 minutes
Cool Time
20 minutes
Freeze Time
8 hours


  • 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 Creme Chips
  • 1 can
    sweetened condensed milk (not evaporated milk) (14 oz.)
  • 2 tsps
    vanilla extract
  • 1/2 cup
  • 12 oz.
    cream cheese, softened
  • 2 tubs
    non-dairy whipped topping (8 oz. each) , thawed and divided

Step-By-Step Directions

Equipment Needed 
oven oven
microwave microwave
mixing bowl mixing bowl
mixer mixer
freezer freezer
microwave-safe bowls microwave-safe bowls
food processor food processor
9-inch springform pan 9-inch springform pan

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.


If you don't have a food processor, place snack size bars in heavy-duty (freezer) food storage bag and crush with rolling pin.


Remove wrappers from candy bar miniatures. Place around inside edge of springform pan with bottoms facing center. Set aside.


Combine white creme 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 mixture is smooth when stirred. Stir in vanilla.


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.


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.


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.

* 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.

Additional questions?