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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Hey Jane, I’m wanting to make this cookie bar with just Cadbury’s milk chocolate chunks / bar instead of the Bueno.. . is this possible? If so how much would u recommended in grams ?
Thanks in advance 😁
Hey! Yes it’s lovely with Cadburys, I usually say the best total amount of chocolate is 300-400g! x
Hi Jane, just another message to say that I made the recipe with the Cadbury chocolate and it was amazing! Thanks so much for sharing x
Hi Jane,
Can I swap out for white kinder bueno? will it still bake the same?
Yep, it should still be the exact same!
Hi Jane,
Could I swap the kinder Bueno bars for a hazelnut / chocolate spread like Nutella? And if so am I better freezing the spread first?
Thanks 🙂
The Nutella can change how they bake slightly, and it would be far easier to mix in frozen dollops so that the dough doesn’t mix in with the Nutella too much! X
Hi ! I made this recipe and it tasted amazing. However I feel as though I could still taste the sugar specs even after it was cooked? What could I do to ensure I’m not biting into pieces of sugar ?x
Did you definitely use the correct types of sugar? This whisking at the beginning is designed to break that down so it may not have been done for long enough!
Hi Jane, I am just wondering if I would be able to add kinder filling from black milk to this recipe in any way, would you mix it in the dough or put it in the middle of the bars? Thank you in advance
I would add it to the middle of the bars as you want the dough to stay the same! x
Hey Jane these look amazinggg! But the only tin I can find is 7×7. How would I alter the recipe to suit the tin size? Tia x
That’s about half the recipe! x
Thankyou! Completely forgot to halve the recipe so they’re the tiniest bit thick but they taste absolutely delicious! First time making any sort of cookie but definitely won’t be the last. Amazing.
Does this recipe work when you fill it with other chocolate by any chance as I don’t have kinder? Also… whenever I try and bake cookie bars the edges go really brown and it looks under baked in the middle, any suggestions on how I get them all to bake evenly please?? Xxx
Yes you can use other chocolates – I have a variety of flavours on my blog that you can look at to give an idea! and this sounds like your oven is too hot – maybe lower the temp by 10-20c and see if that helps by baking for a little longer instead!
Hay Jane!
I’m dying to make these ones for a very long time now
I live in Israel and unfortunately I couldn’t find light brown sugar in here 🙁
Do you have a suggestion what can I change it for?
I would use all white granulated!
Hi I’ve just put these in the oven and forgot to add the bicarbonate will it make much difference? X
It will change the texture and end result slightly, but should still be tasty! x
Hey, I have a 30×20 rectangular tin, what baking time would you recommend? Thanks! X
Hiya! It might be about the same – the tin is slightly bigger but also a different shape so I’m not certain!
First time making cookie bars and these were absolutely delicious! I’ve already made more cookie bars because they were so good haha
Hi Jane, I’m going to try these for the first time. I have a 10″ X 9″ square tin, I know its only an inch but wanted to check if this would be suitable and will I need to change the cooking time? Thanks! X
It should be okay for that size tin, but may take slightly less time as it will be thinner!
I tried this and it was amaaazing but my tins are slightly bigger 9×13 inch and so it was a little thin, any advice on how to alter the recipe to get a thicker cookie bar with this size tin? Thanks in advance I love your recipes
I would use 1.5x the recipe! x
Hi how would the baking time and oven temp change when using a 12 x 8 tin please?
Thank you,
Sophie
The temp should be the same – timings will increase but not too much longer, maybe 4-5 minutes?
hello, is corn flour granulated or refined?
In the UK we just have cornflour – it’s known as cornstarch in the US for example and is a fine powder just like regular flour.. I’ve never heard of it as granulated or refined!