Kinder Bueno Cookie Bars!
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Gooey, delicious Kinder Bueno cookie bars packed full with Kinder chocolate and Kinder Bueno pieces
Kinder Bueno bakes
Kinder Bueno recipes honestly take over my blog a little. They’re always popular, and people always want more. I’ve actually only got four Kinder Bueno related recipes on my blog so far, but they’re some of my most popular, especially my Kinder Bueno Cheesecake.
Because of how Kinder Bueno is an absolute kicker, I thought I should post another and I know you’ll love these. Cookie bars are always a hit as well, but Kinder Bueno Cookie Bars?! Utterly next level.
Kinder Bueno cookie bars
Packed full of Kinder Chocolate, and Kinder Bueno pieces, this is the sort of treat that people will ask for again and again without fail. If you don’t like Kinder chocolate, however, please see my many other cookie bar recipes I have available
- Flour – always use plain flour, you don’t want to use self raising. I also add cornflour to create a softer texture
- Raising agents – I only use bicarb in the cookie bars, you don’t want to use baking powder
- Salt – the best addition in my opinion. I use chunky sea salt, not table salt
- Butter – block butter or bakings spread works well
- Sugar – the standard cookie mix of light brown and also white granulated sugar
- Egg – one egg only, I use medium, but large will also work
- Vanilla – an added little bit of sweetness
Chocolate
So as this is a kinder bueno themed bake, I use the kinder chocolate and the kinder bueno bars. The kinder chocolate is best for the softer more chocolate chunk style part, and the kinder bueno is just kinder bueno with that iconic wafer filling.
Folding through the Kinder Chocolate is easy as its solid, but folding in the Kinder Bueno isn’t as easy because they’re quite a bit more fragile. If you’re worried, I did it a couple of times where I put the Kinder Chocolate pieces into the cookie dough first, and then the Bueno so it wasn’t quite as solid as just the dough on its own. It’s not the end of the world if they Kinder Bueno pieces break up, but if you do it by hand it’ll be a lot safer than using a mixer for this bit
Adapting the bake
If you wanted to make these into a chocolate cookie dough, rather than a ‘plain’ one, you can add in 25g of cocoa powder, but take out 50g of the plain flour. The cocoa powder dries the cookie dough out more in comparison to the flour, so you’d have a smidge less dry ingredients.
I do have Kinder Bueno cookies on my blog which are always worth a try because, yet again with Kinder, HEAVEN! Also, Kinder lovers rejoice for my other Kinder Bueno recipes such as ice cream, blondies, a cookie pie or a Kinder tart – absolutely yes please, get me a plate now!
Tips & Tricks
If you’re not careful, the chocolate that is on top or sticks out of the cookie bars can burn slightly, but if your oven is the correct temperature it should be fine. If it’s catching, you need to lower the temperature of your oven.
- These cookie bars will last for 4-5+ days at room temperature
- These will freeze for 3+ months
- You can switch to milk chocolate chips instead of kinder chocolate
- I use this 9″ square tin
I hope you love this recipe as much as I did! Enjoy! x
Kinder Bueno Cookie Bars!
Ingredients
- 275 g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 115 g unsalted butter
- 55 g granulated sugar
- 135 g light brown sugar
- 1 medium egg
- 1 tsp vanilla
- 250 g Kinder chocolate (chopped)
- 170-250 g Kinder Bueno bars (chopped)
Instructions
- Preheat your oven to 190ºc/170ºc fan, and line a 9x9 inch square tin with parchment paper, and leave to the side for now.
- Whisk together the plain flour, bicarbonate of soda, salt and cornflour together in a bowl and leave to the side for now.
- Melt the unsalted butter until liquid, and add to a bowl. Add in the light brown sugar and granulated sugar and whisk the mixture together for two minutes by an electric whisk, 3 minutes by hand.
- Add in the egg and vanilla and whisk again until they're combined.
- Add in the mixed together dry ingredients and mix until a really thick cookie dough is formed.
- Add in the chopped Kinder chocolate, and chopped Kinder Bueno, and fold through. Reserve some of the Kinder chocolate for the top of the cookie bars.
- Push the mixture into the 9x9 inch tin, and add on the last few bits of Kinder goodness.
- Bake the cookie bars in the oven for 17-22 minutes. I usually do 19 minutes so they stay reasonably gooey.
- Once baked, leave in the tin for 10 minutes to cool a bit, and then remove and cool fully on the wire rack. Enjoy!
Notes
- If you're not careful, the chocolate that is on top or sticks out of the cookie bars can burn slightly, but if your oven is the correct temperature it should be fine. If it's catching, you need to lower the temperature of your oven.
- I use this 9" square tin
- You can switch to milk chocolate chips instead of kinder chocolate
- These will freeze for 3+ months
- These cookie bars will last for 4-5+ days at room temperature
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J x
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Going to try these today can’t wait. I can’t get hold of light brown sugar is dark brown ok?
Also clover butter ok? I ordered some unsalted but my delivery didn’t bring it.
Yes the clover butter should be fine for cookie bars – and dark brown sugar works too, it’s just a more caramel type flavour!
Hi Jane, is there any way to substitute plain for for self-raising in this recipe? I know the answer is most likely no but I’m dying to make these and the shelves are bare of plain flour!
You can, but the texture will be quite a bit more cakey rather than cookie like!
Do you think you could bake these in a foil try rather than a cake tin?
Yes definitely! Just make sure not to over bake them!
Hi, do you have any idea if I’d have to make any adjustments to this recipe if I used gluten free flour? I usually just use it in recipes without an issues but I can’t seem to perfect my gluten free cookie bars!
I would just normally do a straight swap but maybe also add in some xantham gum? – also kinder bueno isn’t gluten free so make sure to check the other ingredients too!
Is the cornflour in the recipe cornstarch? I don’t have corn flour but I do have cornstarch. As well, if it is cornflour and not cornstarch, is there anything i could substitute (potentially more flour)?
Cornflour = cornstarch! We just call it cornflour. And it’s important to use it if you can.
Hey! Will be trying this recipe tomorrow, can I substitute light brown sugar for demerara Sugar? Would this be an issue?
Hey! I would personally just use all granulated! x
I’m struggling to get cornflour.. is there something else I could use instead?
Can’t wait to make them I’m going to make them as normal cookies 😍
You can increase the flour by 25g, but the texture will slightly different, and they may spread a bit more!
I made these, I thought they would be harder to make than they actually were, I don’t bake much you see but they turned out so good. I used 3 tea spoons of baking powder as I couldn’t find bicarbonate soda anywhere and they still looked a lot like how Janes dis in her pictures. I posted a pic online and got so many likes and comments asking for the recipe! Will definitely make again!
Hello! That’s amazing – I definitely wouldn’t recommend using that much baking powder again, as it definitely does not need that amount.
Hi I’m planning on making these at the weekend, with the strange times we’re in I’m struggling to get hold of bicarbonate of soda. Can I replace this with something else (maybe baking powder)? Thank you!
I would just leave it out!
I haven’t any unsalted butter. Would normal butter still work?
They look delicious can’t wait to bake them!
I’m not sure what you mean by normal butter.. but it should be fine for these.
Omg I made these and they were really easy to make, I added all my chocolate even though it was a little tough to get it all in , payed off tho!!! These are so gooey and yummy I am definitely making these again!!!
Just a question could I use muscovado sugar instead of the brown sugar.
Yes you can!
Oh my word, just made these and they are awesome! I swear by all your recipes they are always reliable and I don’t need to test bake anything as it always turns out perfect. Thank you so much 🙂
Ahh that’s so lovely! Thank you so much!! x
Hi just wondered what the texture inside is meant to be like, just baked these and the outside is crumbly and crispy and then the inside is very wet
They’re meant to be cookie-like – a slightly crunchier outside with a gooey middle!
I don’t know what went wrong… why have mine turned out to be a sponge rather than a cookie??
As the recipe has the ingredient it has, something potentially was measured incorrectly or mixed incorrectly as I have honestly never experienced that with a cookie mix!
Mine turned out sponge like to however they still taste great
Hi Jane,
Is it possible to use other chocolate for this recipe e.g. galaxy chocolate, in the same measurements?
Love all your recipes!
I had the same problem that others seemed to have that the mix was really dry and crumbley, so I just added a splash of milk so it would come together and it seemed to work! I also found the amount of kinder Bueno bars too much, I used 170g but guess this is just personal preference 🙂 but amount of kinder chocolate was spot on 🙂
As I’ve said before, the dryness of the cookie dough does not affect the bake.
Hiya Jane, just tried your recipe and my mixture came out very dry and crumbly, I followed through and just popped it into the oven and took them out and let them harden when they were done and there just keep crumbling? By any chance do you know how to stop this or how to change this for future baking?
They still tasted great but I think they’d be so much nicer if they went into my mouth and not crumble all over the place haha!
Thanks so much ☺️
The mixture is dry – but that’s normal. They do also have a lot of chocolate in, so if they’re slightly over baked they could break apart after cutting!
Can I use any other chocolate with these? X
Basically yes! Soft centred chocolates are better frozen before using though!
Hi Jane, I made this recipe this morning and the mix ended up being slightly dry/crumbly and it’s made the overall bake slightly dense. Any tips? Thanks so much!
The mixture is quite dry – it just needs a little less baking time perhaps.