# KitKat 2 Finger Milk Chocolate Biscuit Bars Multipack, 12 Pack 248.8g

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**Price:** £3.80 GBP

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**Canonical URL:** https://teas.co.uk/product/kitkat-2-finger-milk-chocolate-biscuit-bars-multipack-12-pack-248-8g/
**Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent

**Brand:** KitKat
**Price:** £3.80 GBP
**GTIN:** 8445291569171
**Stock:** instock

## Summary

KitKat 2 Finger Milk Chocolate Biscuit Bars Multipack is twelve individually wrapped two-finger bars, 248.8g in total and roughly 20.7g a bar, picked into the Teas.co.uk selection as the format the British tea break was effectively designed around.Ingredients and dietary suitability: Per the published ingredient list for this product it contains wheat (gluten), milk and soya. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Individual wrapping is what keeps each wafer crisp until it is opened, so this belongs in a lunchbox or a desk drawer rather than a biscuit tin. Do not dunk it: a sealed chocolate shell over dry wafer is the worst construction for it.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Storage notes and brewing guidance are also published in the detailed Q and A tab below.

## Description

KitKat 2 Finger Milk Chocolate Biscuit Bars Multipack is twelve individually wrapped two-finger bars, 248.8g in total, which works out at roughly 20.7g a bar. It is also the one item in our biscuit range that a purist would argue is not a biscuit at all. There is a biscuit in it, three thin wafer layers with a cream filling between them, but the wafer is thin enough to be a texture rather than the substance, and the substance is chocolate. Whether that makes it confectionery or a biscuit is an argument nobody wins. What matters is that it is the object most often eaten next to a cup of tea in this country. The two-finger format is the reason. It is the size that fits a break rather than a craving: enough to be worth stopping for, not enough to replace a meal, and shaped so it can be snapped in half and shared without anybody producing a knife. The individual wrappers make it portable in a way a loose biscuit is not, which is why this pack lives in lunchboxes, desk drawers and glove compartments rather than in biscuit tins. The Taste Profile
 
Milk chocolate: ●●●●● (5/5) The dominant element by volume and by flavour. Sweet, soft-setting and the reason the bar reads as confectionery.
 
Wafer crispness: ●●●●○ (4/5) The entire textural argument. Thin, dry layers that give a clean break where a solid bar would simply bend.
 
Sweetness: ●●●●○ (4/5) High but not overwhelming, because the wafer takes up space that sugar would otherwise occupy.
 
Cocoa depth: ●●○○○ (2/5) Low. This is milk chocolate doing a comforting job rather than a complex one, and it has never pretended otherwise.

Teas.co.uk Curator Rating: 4.8 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind The Pack
The two-finger bar is one of the few confectionery formats built explicitly around an occasion rather than around a flavour, and the occasion is a tea break. Everything about the design follows from that: the size, the snap line down the middle, the wrapper that opens without crumbs, and the fact that it can be eaten one-handed while the other hand holds a mug. It has been part of the British working day long enough that the format now feels inevitable, which is usually a sign that somebody got the design right.
The multipack is a different proposition from the single bar. Twelve wrapped bars in one outer is a household supply rather than an impulse buy, and the wrapping is doing real work in that context: each bar keeps its own moisture barrier, so the wafer stays crisp until the moment it is opened rather than degrading across a week in an open packet. That is the practical advantage over a loose biscuit, and the reason this format survives in lunchboxes where an unwrapped one would arrive in pieces.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Our Commitment To The Planet
 The pack that arrives is the current UK retail pack rather than an import made to a different recipe. Individual wrapping is the honest trade here: it keeps each bar crisp and portable, and it means twelve wrappers rather than one. Recycling routes for the inner wrappers and the outer differ, and the pack tells you which is which. 
 How Does KitKat 2 Finger Milk Chocolate Biscuit Bars Multipack, 12 Pack 248.8g Compare to:
 Fox's Chocolatey Biscuits Millionaire's Chocolate Cookies, 180g: richer and heavier in every sense. The Fox's cookie is soft-baked, caramel-led and coats the palate; the KitKat is crisp, lighter and clears quickly. If you want one biscuit to sit with, take the cookie. If you want something that will not slow the next ten minutes down, take this. Maryland Chocolate Chip Cookie Twin Pack, 2 x 200g: the direct rival for the lunchbox. Maryland gives you loose cookies in a sleeve, which means crumbs and a pack that goes soft once opened. This gives you twelve sealed portions. For a bag or a desk drawer the wrapping is worth having; for a biscuit tin at home it is not. McVitie's Family Circle 10 Biscuits, 400g: the sharing box against the portioned pack. Family Circle is for a room and a table; this is for one person and a break. Nobody hands round an open multipack of two-finger bars and calls it hospitality.
 Ideal Brewing Conditions
This is the pairing the whole format was designed around, so it is worth doing properly rather than by reflex. A two-finger bar is sweet and fatty but light, and it leaves the palate reasonably quickly, which means it does not need the heavy tannin a rich cookie demands. What it does need is a cup that is genuinely hot, because the one real risk with this bar is chocolate softening in a warm hand before you have finished it. The Tea Break
 
Brew: A standard black tea, one bag per 200ml at a full boil, three to four minutes. Medium strength rather than stewed; the wafer is light and a very strong cup buries it.
 
Milk: A splash. Milk chocolate and milky tea sit together comfortably and there is no reason to fight it.
 
Sugar: None. The bar has supplied it, and sweet tea alongside sweet chocolate is the commonest way to make both taste of less.
 
Order: Pour first, unwrap second. The bar softens in a warm hand faster than most people expect.

 The Two Finger Method
 
Snap: Break the two fingers apart along the channel before you eat either. This is what the channel is for, and it keeps the chocolate off your fingers.
 
Do not dunk: The chocolate coating is a sealed shell and the wafer inside it is dry. Dunked, the shell softens and the wafer takes on liquid unevenly. It is the one thing that makes this worse.
 
Temperature: Room temperature, not chilled. A cold bar snaps harder but the chocolate gives up almost none of its flavour.
 
Result: Ten minutes of a working day, done at the strength the pairing deserves rather than with whatever is left in the pot.

 Brewing Notes For KitKat 2 Finger Milk Chocolate Biscuit Bars Multipack, 12 Pack 248.8g

Water temperature: Full boil. A hot cup is the point of a break; a lukewarm one is not.
Measure: One bag per 200ml, and one bar per person. 
Steep: Three to four minutes. Lighter than you would brew for a digestive, because the wafer has less to fight with.
Service: A splash of milk, no sugar.
Dunking: No. A sealed chocolate shell over dry wafer is the worst possible dunking construction.
Iced version: Works in warm weather, and better than most chocolate pairings, because a chilled bar stays firm in the hand while the cold tea keeps its tannin.
Best with: A standard breakfast blend, a builder's brew, an instant coffee, or a flask on a cold morning.
 Safety And Purity

Ingredients and dietary suitability: Per the published ingredient list for this product it contains wheat (gluten), milk and soya. Check the current UK pack before purchase; formulations and allergen advice can change.

Caffeine: cocoa carries a small amount naturally, the brand states no figure for the bar, and we are not going to estimate one.
Storage: Cool, dry and out of direct sun. Warmth makes chocolate bloom grey and softens the shell against the wafer; neither is a safety problem but both spoil the snap, which is most of what you are buying.
Child Safety: Keep the kettle and the hot mug out of reach of children while you brew.

## Product Questions

Is a KitKat actually a biscuit?An argument nobody wins. There is a biscuit in it, thin wafer layers with a cream filling, but the wafer is thin enough to be a texture rather than the substance, and the substance is chocolate. We file it under biscuits because that is where people look for it and because it is eaten in the biscuit moment. How many bars are in the pack?Twelve bars, 248.8g in total, which is roughly 20.7g a bar. The bar weight is worked out from the pack weight rather than printed anywhere. Can I dunk it?No, and this is one of the few biscuits where dunking actively makes it worse. A sealed chocolate shell over dry wafer is the wrong construction for it: the shell softens, the wafer takes on liquid unevenly through the broken end, and you lose the snap that is most of the point. What tea goes with it?A standard black tea, medium rather than stewed, one bag per 200ml at a full boil for three to four minutes. Lighter than you would brew for a digestive, because a wafer bar is light and clears the palate quickly. A splash of milk, no sugar. Should I snap it first?Yes. Break the two fingers apart along the channel before eating either. That is what the channel is for, it keeps the chocolate off your fingers, and it is the difference between a tidy break and a mess at a desk. Why individual wrappers rather than a sleeve?Because each wrapper is a moisture barrier. The wafer stays crisp until the bar is opened rather than degrading across a week in an open packet, which is exactly why this format survives in lunchboxes and desk drawers where a loose biscuit would arrive in pieces. Are the wrappers recyclable?Read the current UK pack and check locally. The inner wrappers and the outer are different materials with different routes, and routes vary by council. Does it contain caffeine?The brand states none for the bar and we are not going to estimate one. If it matters to you, the current UK pack is the place to look. How should I store the multipack?Cool, dry and out of direct sun. Warmth makes chocolate bloom grey and softens the shell against the wafer. Neither is a safety problem but both spoil the snap, which is most of what you are paying for. Is a chilled one better or worse?Worse for flavour, better for handling. Cold chocolate gives up almost none of its aroma, so a fridge-cold bar tastes flatter, but it does snap harder and survives a warm hand. In hot weather that trade is worth making; the rest of the year it is not. How is the tasting note on this page arrived at?It is our own editorial assessment against the current pack format and the brand's published description.

## Ingredients & Nutrition

Ingredients and allergens. Per the published ingredient list for this product it contains wheat (gluten), milk and soya. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this product: Sugar, Wheat flour (contains Calcium, Iron, Thiamin and Niacin), Milk powders (Skimmed and whole), Cocoa mass, Cocoa butter, Vegetable fats (Palm, Palm kernel, Shea/ Illipe/ Mango kernel/ Kokum gurgi/ Sal), Lactose and proteins from whey (from Milk), Whey powder (from Milk), Emulsifiers (Sunflower lecithin, Soya lecithin), Yeast, Raising agent (Sodium bicarbonate), Natural vanilla flavourings, Salt, Butterfat (from Milk), Natural flavorings.Typical values per 100g, as publishedPer 100gEnergy502 kcalFat24.4gof which saturates13.7gCarbohydrate62.7gof which sugars51gFibre2.1gProtein6.7gSalt0.2gIngredient and nutrition data for this product: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.IngredientProportionWhat it bringsMilk chocolatethe majority of the barThe dominant element by volume and by flavour, and the reason the bar reads as confectionery rather than as a biscuit. It also forms the sealed shell that keeps the wafer dry.Wafer layers with cream fillingthe coreThe entire textural argument. Thin dry layers that give a clean break where a solid bar would bend, and they take up space that sugar would otherwise occupy.Bar weightabout 20.7g248.8g across 12 bars, worked out from the pack weight. Pack: KitKat 2 Finger Milk Chocolate Biscuit Bars Multipack, 12 Pack 248.8g; twelve individually wrapped two-finger bars. Best before the date printed on the pack, and best kept cool and out of direct sun.The pack in front of you is the version to trust at the point of purchase.Sourcing & blend. KitKat 2 Finger Milk Chocolate Biscuit Bars Multipack, 12 Pack 248.8g is the multipack of a format built explicitly around an occasion rather than a flavour, and the occasion is a tea break. The size, the snap channel down the middle, the wrapper that opens without crumbs and the fact that it can be eaten one-handed while the other hand holds a mug all follow from that. The multipack is a different proposition from the single bar: twelve wrapped bars in one outer is a household supply, and the wrapping does real work, because each bar keeps its own moisture barrier and the wafer stays crisp until it is opened. The pack you receive is the current UK retail pack rather than an import made to a different recipe.What is in KitKat 2 Finger Milk Chocolate Biscuit Bars Multipack, 12 Pack 248.8g, and what is not:In: twelve individually wrapped two-finger bars, wafer layers with a cream filling under a milk chocolate shell, 248.8g in total.Not a dunking biscuit: a sealed chocolate shell over dry wafer is the wrong construction for it, and dunking is one of the few things that makes this product worse rather than better.No caffeine figure: cocoa carries a small amount naturally, the brand states no figure for the bar, and we do not estimate one.

## Flavour Science

The flavour of KitKat 2 Finger Milk Chocolate Biscuit Bars Multipack, 12 Pack 248.8g is built in three layers, and reading them in order explains exactly why the bar tastes the way it does from the wrapper coming off to the wafer clearing the palate.The outer layer is aromatic, and on this product it is almost entirely the chocolate shell. Milk chocolate carries its volatiles on the surface, and the sealed shell means nothing else in the bar reaches your nose at all until the first break: the wafer inside is dry and has very little to give off, and the cream filling is enclosed. That is why a two-finger bar smells of chocolate and nothing else, and why the aroma arrives in a short burst when the wrapper opens rather than building. Temperature governs it completely. A fridge-cold bar is close to odourless, because the fats holding those compounds are set hard, and the same bar at room temperature smells noticeably of cocoa and milk. The same softening that releases the aroma is what makes the shell mark your fingers in a warm room, so there is a narrow band where the bar is at its best.The flavour spike arrives with the snap and it is sweetness carried on fat. Milk chocolate is the dominant element by volume, so the mid palate is soft, sweet and dairy-led with very little cocoa depth underneath it: this is chocolate doing a comforting job rather than a complex one. What keeps it from being cloying is the wafer, and its contribution is structural rather than flavoured. Three thin dry layers take up space inside the bar that sugar would otherwise occupy, and they absorb a little of the fat on the way through, which means each mouthful carries less chocolate than a solid bar of the same size would. That is the reason a two-finger bar works at a desk where a solid chocolate bar feels like too much, and it is the whole design argument of the format rather than a compromise on it.The base structure is the lingering finish, and it is unusually short for something this sweet. The wafer is dry and slightly absorbent, so it takes some of the fat coating away with it as it breaks down, and what is left is a clean milk-chocolate note that clears within a minute rather than sitting on the palate. That short finish is exactly what a break wants: it does not interfere with the next thing you eat or drink, and it does not leave you wanting a second bar the way a richer, fattier biscuit does. A soft-baked cookie occupies the mouth; this one visits it.Getting it right in the cup. Brew a standard black tea at a full boil for three to four minutes, medium rather than stewed, with a splash of milk and no sugar. This is lighter than you would brew for a digestive or a rich cookie, and deliberately so: a wafer bar has far less to fight with, and a very strong cup simply buries it. Pour the tea before you unwrap the bar, because the shell softens in a warm hand faster than most people expect and there is no recovering the snap once it has gone. Break the two fingers apart along the channel before eating either, which is what the channel is for and which keeps the chocolate off your fingers. Do not dunk it, and this is one of the few cases where dunking makes a product actively worse: the sealed shell softens, the dry wafer draws liquid unevenly through the broken end, and the crispness that is most of the point disappears in about two seconds.How water and temperature change it. The bar is more sensitive to temperature than to anything else, and it wants a narrow band. Too cold and the chocolate is mute and the pairing reads as texture alone; too warm and the shell softens against the wafer, blooms grey and marks the wrapper. Room temperature in a cool room is where it belongs, with the exception of genuinely hot weather, when a chilled bar is the sensible trade: less aroma, but it survives the walk from the fridge to the chair. On the tea side, the light brew this pairing wants is the one most affected by water quality, because there is less extraction to hide behind. Hard water flattens a medium cup noticeably and pushes it towards tasting of nothing beside the chocolate, so in a hard-water area add thirty seconds to the steep rather than another bag. Cold tea works well here too, better than with most chocolate biscuits, because an unsweetened cold brew keeps its tannin and the chilled bar stays firm.

## Recipe Ideas

KitKat 2 Finger Milk Chocolate Biscuit Bars Multipack, 12 Pack 248.8g is crisp, sealed and portioned, which changes what to do with it: it will not dunk, it travels better than any loose biscuit, and the wafer holds its snap in cold builds where a soft cookie would go to paste. Five below cover the tea break, a flask and pocket kit, a chilled summer serve, a crushed ice cream fold and a no-bake traybake.
Recipes, born here first
 The Tea Break, Done Properly How to make The Tea Break, Done Properly with KitKat 2 Finger bars. 5 min 1 serving Easy You'll need 1 two-finger bar 1 bag standard black tea 200ml water at a full boil A splash of milk Method Brew one bag in 200ml straight off the boil for three to four minutes. Medium, not stewed; a strong cup buries a wafer bar. Add a splash of milk and no sugar, then sit down before you open anything. Unwrap the bar last. The shell softens in a warm hand faster than people expect. Snap the two fingers apart along the channel and eat them one at a time. Do not dunk. 
 The Flask And Pocket Kit How to make The Flask And Pocket Kit with KitKat 2 Finger bars. 8 min 2 servings Easy You'll need 2 two-finger bars 3 bags strong black tea 600ml water at a full boil Milk Method Warm the flask with hot water first, then tip it out. Cold steel takes the heat straight out of the tea. Brew 3 bags in 600ml for five minutes, stronger than at home, because flask tea always reads weaker later. Add the milk before sealing the flask, not at the other end. Pocket the bars wrapped. This is the one biscuit that survives a coat pocket intact. What you'll end up with: A tea break that travels, and the reason the individual wrapping is worth its downside. 
 Chilled Bar And Iced Tea How to make Chilled Bar And Iced Tea with KitKat 2 Finger bars. 5 min + overnight 4 servings Easy You'll need 4 two-finger bars, chilled 4 bags black tea 1 litre cold water Ice Method Drop 4 bags into 1 litre of cold water and leave it in the fridge overnight. Do not sweeten it. Chill the bars in the fridge alongside it for the last hour. Pour over ice and serve the bars straight from the fridge. Accept the trade: a cold bar has less aroma, but it snaps harder and survives a warm hand. What you'll end up with: The one chocolate pairing that genuinely improves in hot weather rather than melting through it. 
 Crushed Wafer Ice Cream Fold How to make Crushed Wafer Ice Cream Fold with KitKat 2 Finger bars. 10 min + freeze 6 servings Easy You'll need 4 two-finger bars 1 litre vanilla ice cream, softened A pinch of flaky salt Method Chop the bars into rough chunks rather than crushing them, so the wafer layers stay visible. Soften a litre of vanilla ice cream for ten minutes until it will fold without melting. Fold the chunks through with a pinch of flaky salt and press it back into the tub. Freeze for four hours. The wafer keeps its snap in the freezer where a soft cookie would go to paste. What you'll end up with: Crisp chocolate chunks through vanilla, using the one property this bar has that biscuits do not. 
 No Bake Wafer Traybake How to make No Bake Wafer Traybake with KitKat 2 Finger bars. 20 min + chill 12 squares Medium You'll need 8 two-finger bars 250g dark chocolate 75g butter Flaky salt Method Chop 6 bars into chunks and set 2 aside whole for the top. Melt 200g of dark chocolate with 75g of butter, then fold the chunks through. Press into a lined tin, melt the last 50g and pour it over, then lay the whole fingers on top in a line. Scatter flaky salt, chill for three hours and cut into 12 squares with a warm knife. What you'll end up with: Dark chocolate against milk, with the wafer keeping its crunch right through the set.

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