Kit Kat

There is no set daily amount. A standard two-finger bar is a handy portion; check its wrapper for the weight, as bar sizes differ.

Yes. Break it into pieces and melt gently in a heatproof bowl over barely simmering water, stirring often; keep water and steam out of the chocolate. For a quicker topping, chop it and scatter it over brownies or biscuits just before baking.

Keep it wrapped in a cool, dry cupboard, away from sunlight and strong smells. A warm room can soften the chocolate and leave a pale bloom; chilling it is usually unnecessary.

Chop it into chunks for brownies, cookies or a chocolate sundae, or press fingers around the sides of a cake as a crunchy border. Add it after baking when you want the wafer to stay crisp.

You can, but wrap it tightly to protect it from moisture and food smells. Let it come back to room temperature while still wrapped, which helps prevent condensation on the chocolate.

It is a wafer bar coated in chocolate: crisp wafer layers are joined with a sweet filling and covered in chocolate. The familiar finger-shaped pieces are designed to be snapped apart.

Yes. Its chocolate contains a small amount of naturally occurring caffeine, but the amount is not usually given consistently across bar sizes and recipes.

The listed Kit Kat wafer bar has 519 kcal per 100 g, compared with 499 kcal per 100 g for Kit Kat. Their protein and carbohydrate amounts are very close; the wafer bar has slightly more fat.