# KitKat 2 Finger Milk Chocolate Biscuit Bars Multipack, 18 Pack 372.6g

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**Price:** £5.20 GBP

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**Canonical URL:** https://teas.co.uk/product/kitkat-2-finger-milk-chocolate-biscuit-bars-multipack-18-pack-372-6g/
**Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent

**Brand:** KitKat
**Price:** £5.20 GBP
**GTIN:** 8445291524620
**Stock:** instock

## Summary

KitKat 2 Finger Milk Chocolate Biscuit Bars Multipack is eighteen individually wrapped two-finger bars, 372.6g in the outer, picked into the Teas.co.uk curator selection as the everyday tea-break bar rather than a biscuit for the plate.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.Each bar stays sealed until it is opened, so the outer does not go soft the way a packet does. Serve it cool; the snap is temperature, not quality.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, chocolate bloom and the two-second dunking limit are also published in the detailed Q and A tab below.

## Description

KitKat 2 Finger Milk Chocolate Biscuit Bars Multipack is eighteen two-finger bars in one outer, 372.6g in total, which works out at 20.7g a bar. That figure is worth having in front of you, because it is the whole argument for the two-finger format over the four-finger one. This is the version that was always sold as a biscuit rather than as confectionery, sized to go beside a mug rather than to be eaten on its own in the street, and eighteen of them is a fortnight of tea breaks for one person or a week of them for two. Structurally it is a layered wafer with a filling between the layers, covered in milk chocolate, and the interesting thing about that construction is how it behaves when a hot drink is involved. A wafer is mostly air held in a thin starch lattice, so it has almost no moisture of its own and very little resistance. The chocolate shell is what holds the whole thing together and what gives the snap. Warm the shell and the bar stops being a biscuit and becomes something closer to a soft dessert, which is why a KitKat left on a radiator is a different product from one out of a cool cupboard. The Taste Profile

Milk Chocolate: ●●●●○ (4/5) The dominant note by a distance. The shell carries most of the flavour and all of the sweetness you notice.
Wafer Crispness: ●●●●○ (4/5) Light and dry under the chocolate, which is what keeps the bar from eating heavy despite the coating.
Sweetness: ●●●●○ (4/5) High and unapologetic. This is not a biscuit pretending to be restrained.
Snap: ●●●●● (5/5) The defining physical property, and entirely dependent on temperature. Cold bar, clean break; warm bar, no break at all.

Teas.co.uk Curator Rating: 4.8 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind KitKat KitKat is a confectionery brand with deep roots in the English biscuit trade and a long association with York, which is company heritage rather than a statement about where this particular multipack was produced. The two-finger bar has always occupied an unusual position: sold in the biscuit aisle and eaten at biscuit moments, while being built like a chocolate bar. That is the reason it earns a place on a tea shelf at all, and the reason we have listed the eighteen-pack rather than a single bar. The ingredient list, the allergen advice, any certification marks and the country of origin must therefore all be read off the current UK pack rather than taken from this page. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying 
Count: 18 individually wrapped two-finger bars. That is the number on the pack and the number we have used for every calculation on this page.
Weight: 372.6g net across the eighteen, which is 20.7g a bar.
Individually wrapped: the practical advantage of the format. Each bar stays sealed until it is opened, so the multipack does not go soft after the first day the way an open packet of biscuits does.
What it is not: not a shortbread, not a sharing box to put on a plate, and not a biscuit that survives a warm car. It is a portioned, wrapped, everyday bar.
 How Does KitKat 2 Finger Milk Chocolate Biscuit Bars Multipack, 18 Pack 372.6g Compare to: 
Border Classic Biscuit Sharing Pack, 400g: similar total weight, opposite purpose. Border is a loose sharing pack to put on a plate in front of people; this is eighteen sealed portions to keep in a drawer and take one at a time. Buy Border for the table, buy this for the week.
Island Bakery Chocolate and Ginger Organic Biscuits, 133g: the premium chocolate-covered alternative, certified organic and about a third of the weight. A denser, more characterful biscuit under the chocolate. This KitKat pack is the everyday workhorse; the Island Bakery pack is the one you open deliberately.
Border Dark Chocolate Ginger Organic Biscuits, 150g: dark rather than milk chocolate, with ginger doing the work underneath instead of a plain wafer. The better pairing for a strong assam; this one is the better pairing for a standard builders brew, precisely because it is sweeter and simpler.
 Ideal Brewing Conditions A sweet milk chocolate bar does not need a subtle drink beside it, it needs a drink with enough tannin and enough heat to reset the palate. Almost every classic KitKat pairing in Britain is a strong, milky black tea, and there is a reason for that beyond habit. The Standard Tea Break 
Tea: a standard everyday black blend, one bag per 200ml, three to four minutes. Strong enough to cut the sugar, not so refined that the bar bullies it.
Milk: a proper splash. This is one of the few pairings where a generous amount of milk helps, because milk in the cup echoes the milk in the chocolate and the two do not fight.
Temperature: serve the bar cool. A bar straight from a warm room has already lost its snap, and the snap is half the experience.
Order: break first, then sip, then bite. Breaking a warm bar just bends it.
 The Dunking Question 
It works, briefly: unlike a short butter biscuit, a wafer has almost no moisture and a chocolate shell that resists water for a second or two. That buys you a window.
Count to two: the chocolate softens before the wafer does, so the failure mode is the coating sliding off rather than the biscuit collapsing. Two seconds is the limit.
Hot chocolate: better used as a stirrer than a dunker. Hold it in the mug for ten seconds, stir once, and the shell melts into the drink.
Coffee: a strong instant or an Americano both work. Milky coffee is the weakest of the options, for the same reason a latte struggles with any sweet biscuit.
 Getting It Right in the Cup 
Storage: cool, dry and out of direct sun. Chocolate blooms when it is warmed and re-set, which leaves a pale surface. Bloom is not spoilage and it is safe to eat, but the snap and the gloss do not come back.
Portion control: the individual wrappers are the feature. Leaving the outer in a drawer and taking one bar is the entire design of the format.
Do not freeze: it is a popular idea and it ruins the texture, because the wafer picks up moisture on the way back to room temperature and goes soft.
Best with: a mug rather than a cup, mid-morning or mid-afternoon, at a desk or on a site.
 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. Dairy: this is a milk chocolate product by the brand's own designation, so treat it as containing dairy. The full declaration, including the precise form, is on the current UK pack. Nutrition: the panel on the outer is the only reliable source.

## Product Questions

How many bars are in the pack?Eighteen individually wrapped two-finger bars, 372.6g in the outer, which is 20.7g a bar. That figure is worked out from the count stated on the pack rather than printed on it. Why the two-finger version rather than the four?Because the two-finger bar has always been sold as a biscuit rather than as confectionery: biscuit aisle, biscuit moment. At 20.7g it is sized to sit beside a mug rather than to be eaten on its own walking down the street. That is why it earns a place on a tea shelf. Why does the snap disappear sometimes?Temperature, not quality. The chocolate shell is what gives the snap and what holds the bar together, so a bar out of a warm room bends instead of breaking. Ten minutes somewhere cool restores it. A bar that has been properly warm and then cooled again may have bloomed, which is a separate thing. What is the pale grey film on the chocolate?That is bloom, and it happens when chocolate is warmed and re-sets. It is not mould and it is not spoilage; the bar is safe to eat. What you do lose is the gloss and a good deal of the snap, and neither comes back. Storing cool and out of direct sun is the only prevention. Which tea goes with it?A standard everyday black blend, one bag per 200ml for three to four minutes, with a proper splash of milk. This is one of the few pairings where generous milk helps rather than hinders, because the milk in the cup echoes the milk in the chocolate instead of fighting it. Can I dunk it?Briefly. A wafer holds almost no moisture and the chocolate shell resists hot liquid for a moment, so you get a window of about two seconds. The failure mode is the coating sliding off rather than the biscuit collapsing, so watch the chocolate rather than the wafer and pull it out early. Does it work with hot chocolate?Better as a stirrer than a dunker. Stand the bar in a hot mug for about ten seconds, stir once, and the shell melts into the drink while the wafer stays intact enough to eat afterwards. It is the one use where warm chocolate is an advantage rather than a problem. How should I store the outer?Cool, dry and out of direct sunlight, which for most kitchens means a cupboard rather than a worktop. The individual wrappers mean the pack does not go soft after the first day the way an opened packet of biscuits does, so the outer keeps perfectly well once it is opened. The best-before date is on the pack. Should I keep them in the fridge or freezer?The fridge is fine in a hot spell and it will keep the snap sharp. The freezer is a popular idea and it does the wafer no favours: on the way back to room temperature the wafer picks up moisture from the air and goes soft, which is the one texture this bar cannot afford to lose. Do you publish the nutrition figures?No. The panel on the outer is the only reliable source. The one number we will stand behind is the weight per bar, 20.7g, because it follows directly from the net weight and the stated count. Where is it made?KitKat has a long association with the English biscuit trade and with York, which is company heritage rather than a statement about where this particular multipack was produced. The country of origin is printed on the pack.

## 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.ComponentProportionWhat it bringsFormat18 wrapped bars, 372.6g net20.7g a bar, worked out from the stated count rather than a figure from the pack.Pack: KitKat 2 Finger Milk Chocolate Biscuit Bars Multipack, 18 Pack 372.6g; eighteen individually wrapped two-finger bars in one outer. Store cool, dry and out of direct sunlight. Read the ingredient list, the allergen advice, the nutrition panel and the best-before date off the current UK pack.Characterising components shown.Sourcing & bake. KitKat 2 Finger Milk Chocolate Biscuit Bars Multipack, 18 Pack 372.6g comes from KitKat, a confectionery brand with deep roots in the English biscuit trade and a long association with York, which is company heritage rather than a statement about where this multipack was produced. The two-finger bar occupies an unusual commercial position and always has: sold in the biscuit aisle and eaten at biscuit moments, while being built like a chocolate bar. That construction is worth understanding, because it explains the behaviour. The shell does the holding and the wafer does the lightening, so temperature governs almost everything about how the bar performs, from the snap to how long it survives in a hot drink.What's in KitKat 2 Finger Milk Chocolate Biscuit Bars Multipack, 18 Pack 372.6g, and what isn't:
In: eighteen wrapped two-finger bars, each a layered wafer with a filling, covered in milk chocolate.
Dairy: a milk chocolate product by the brand's own designation, so treat it as containing dairy. The precise declaration is on the current UK pack.

Two seconds in the tea: the wafer holds almost no moisture and the shell resists hot liquid briefly, so a short dunk works where it would destroy a butter biscuit. The coating slides off before the wafer fails.
Packaging: follow the current UK pack and your local-authority guidance; the outer and the individual bar wrappers can take different disposal routes.

## Flavour Science

The flavour of KitKat 2 Finger Milk Chocolate Biscuit Bars Multipack, 18 Pack 372.6g is built in three layers, and reading them in order explains exactly why the bar tastes the way it does from the first break to the last swallow.The outer layer is the chocolate shell, and it is doing three separate jobs at once. It carries almost all of the aroma, because cocoa butter holds volatile compounds well and a wafer holds almost none. It carries the sweetness, which is why the bar reads as sweet before it reads as anything else. And it is the structural skin: the wafer inside is too light and too fragile to hold its own shape, so the shell is what makes a two-finger bar a rigid object you can snap rather than a stack of crumbs. That is why every property people associate with the bar, the gloss, the snap, the clean break, belongs to the chocolate rather than to the biscuit inside it, and why all three vanish at the same time when it gets warm.The flavour spike arrives on the break and is over quickly. Chocolate melts at close to body temperature, so the shell begins releasing the moment it is in the mouth, and it releases fast because the surface area of two thin fingers is high relative to their mass. Underneath, the wafer contributes almost nothing in flavour terms and a great deal in texture terms. It is mostly air held in a thin starch lattice, with very little moisture, which is the reason a bar this sweet and this well coated still eats light instead of heavy. The contrast between a fast, rich, melting shell and a dry, crisp, nearly neutral interior is the whole architecture of the product, and it is why the bar works at a tea break where a denser chocolate biscuit would be too much.The base structure is a short, sweet finish that fades cleanly rather than lingering. Milk chocolate leaves a coating of cocoa butter on the palate and the sugar sits on top of it, so the aftertaste is sweeter than the bite was. Left alone it dulls the next mouthful of anything. Met with a hot, tannic, milky tea it clears immediately, and the milk in the cup sits comfortably alongside the milk in the chocolate rather than fighting it. That is the mechanical reason the standard British pairing of a two-finger bar and a mug of everyday black tea has held for generations, and it is more useful to know than any tasting note.Getting it right in the cup. Brew a standard everyday black blend, one bag per 200ml, three to four minutes, with a proper splash of milk rather than a mean one. Serve the bar cool: temperature decides the snap, and a bar out of a warm room bends instead of breaking, which changes the eating experience more than most people expect. Break first, sip second, bite third. If you want to dunk, you have about two seconds, and the thing to watch is the chocolate rather than the wafer, because the shell softens and slides before the interior gives way. For hot chocolate, use the bar as a stirrer instead: ten seconds standing in the mug, one stir, and the shell goes into the drink while the wafer survives to be eaten. Strong instant coffee and an Americano both pair well; a latte is the weakest option, because milk fat alongside a sweet coated biscuit leaves nothing to cut through it.How water and temperature change it. With this bar, temperature is the dominant variable and it acts on the biscuit rather than on the drink. Cool storage keeps cocoa butter in its stable crystal form, which is what produces gloss and a clean snap. Warm it and that structure loosens; warm it and let it re-set and you get bloom, the pale grey film that is entirely safe to eat but takes the gloss and most of the snap with it permanently. A spell in the fridge during a hot week is sensible and sharpens the snap; the freezer is not, because the wafer collects moisture from the air on the way back up to room temperature and goes soft, losing the one texture the bar cannot do without. On the drink side, a hotter and longer-brewed tea clears the sweet finish harder, which suits this bar, while hard tap water mutes the brightness of a black tea and leaves the sugar more noticeable, so an extra minute in the pot does more good here than an extra bag. None of this is a fault in the bar; it is the same product responding to the room and the cup you put it in, and once you know which way you like it the result is repeatable every time.

## Recipe Ideas

KitKat 2 Finger Milk Chocolate Biscuit Bars Multipack, 18 Pack 372.6g gives you eighteen identical 20.7g units, which makes it unusually easy to cook with: you can count rather than weigh. Six builds below cover the standard tea break, a hot chocolate stirrer, a fridge cake, a rocky road, a sundae and a fortnight's desk rotation.
Recipes, born here first
 The Standard Tea Break How to make The Standard Tea Break with KitKat 2 Finger Milk Chocolate Biscuit Bars. 4 min 1 mug Easy You'll need 1 KitKat 2 Finger bar, kept cool 1 bag everyday black tea 200ml just boiled water A proper splash of milk Method Brew one bag in 200ml of just boiled water for three to four minutes. Add a generous splash of milk. This is one of the few pairings where more milk helps, because it echoes the milk in the chocolate rather than fighting it. Break the bar along the groove while it is still cool. A warm bar bends instead of snapping. Sip first, then bite, then sip again. The tannin clears the sweet finish between mouthfuls. What you'll end up with: The pairing this format was built for. If you want to dunk, you have about two seconds, and watch the chocolate rather than the wafer. 
 The Hot Chocolate Stirrer (with Costa Hot Chocolate Powder, 300g) How to make The Hot Chocolate Stirrer with KitKat 2 Finger Milk Chocolate Biscuit Bars. 5 min 1 mug Easy You'll need 1 KitKat 2 Finger bar Hot chocolate powder 250ml hot milk A pinch of salt Method Make the hot chocolate to the dose on the tin, with hot milk, and add a pinch of salt to stop it turning flat. Stand one bar upright in the mug for about ten seconds, no longer. Stir once. The softened shell goes into the drink and thickens it. Eat the wafer straight away, while it is still crisp. What you'll end up with: The one use where warm chocolate is the point rather than the problem. Leave it longer than fifteen seconds and you lose the wafer. 
 Six Bar Fridge Cake How to make Six Bar Fridge Cake with KitKat 2 Finger Milk Chocolate Biscuit Bars. 20 min + chill 12 squares Easy You'll need 6 KitKat 2 Finger bars, roughly 124g 200g dark chocolate 75g butter 2 tablespoons golden syrup Method Break the six bars into rough pieces by hand. Counting bars is more accurate than weighing here, because each one is 20.7g. Melt the dark chocolate, butter and syrup together gently, then take the pan off the heat and let it cool for two minutes. Fold in the broken bars quickly, so the wafer does not have time to soften in the warm mixture. Press into a lined tin and chill for three hours before cutting into squares. What you'll end up with: Dark chocolate around milk chocolate, which stops the whole thing being too sweet. The wafer keeps a little crispness if you work quickly. 
 Rocky Road with Counted Bars How to make Rocky Road with Counted Bars with KitKat 2 Finger Milk Chocolate Biscuit Bars. 25 min + chill 16 squares Easy You'll need 8 KitKat 2 Finger bars 300g dark chocolate 100g butter 100g mini marshmallows 75g dried cherries Method Melt the dark chocolate with the butter and let the mixture cool until it is barely warm to the touch. Break the eight bars into thirds and fold them in with the marshmallows and cherries. Press into a lined 20cm tin, flattening firmly so the pieces lock together. Chill for four hours, then cut with a warm knife. What you'll end up with: The dried cherries are doing the same job the tea does at a tea break: cutting through a great deal of sugar so it stays interesting past the second square. 
 Two Bar Sundae Crumb How to make Two Bar Sundae Crumb with KitKat 2 Finger Milk Chocolate Biscuit Bars. 5 min 2 glasses Easy You'll need 2 KitKat 2 Finger bars, well chilled 4 scoops vanilla ice cream Chocolate sauce Whipped cream Method Chill the bars in the fridge for twenty minutes first. Cold chocolate shatters into shards rather than smearing. Crush them in the wrapper with the flat of a knife, which keeps the mess contained. Layer ice cream, crumb, sauce, ice cream, crumb in a tall glass. Finish with cream and the last of the crumb on top, and serve at once. What you'll end up with: Sharp shards rather than soft crumbs, which is the whole reason for chilling first. Assemble late; the wafer softens in contact with ice cream within minutes. 
 The Fortnight Desk Rotation (with Yorkshire Tea Original Everyday Blend, 80 Tea Bags 250g) How to make The Fortnight Desk Rotation with KitKat 2 Finger Milk Chocolate Biscuit Bars. 4 min 18 breaks Easy You'll need 1 outer of 18 KitKat 2 Finger bars 1 box everyday black tea bags 200ml just boiled water a time Milk Method Keep the outer in a drawer rather than on a desk. Cool and dark is what preserves the snap, and out of sight is what preserves the count. Take one bar a day. Eighteen bars is a fortnight of working days for one person, or a week for two. Brew the tea properly at three to four minutes rather than dipping the bag twice, because an underbrewed cup leaves the sweetness sitting on the palate. Reorder the outer and the tea box together, so they run out at roughly the same time. What you'll end up with: Tap the second tea badge to grab a box if you do not already have one.

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