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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Hi Jane could I use Toblerone instead of kinder. Many thanks pamela
Hello, yes you can!x
Hi, Ive made this lots of times and its perfect.
Im trying to make them GF, Im swapping the flour for Gluten free flour, do i need to adjust the cook time at all?
Hi,
How can I make these gluten free?
Just swap the plain flour for a free from plain flour?
Thankyouu x
Hello! Double check all of the other ingredients because kinder buenos are not gluten free, but if they are then yes you can swap the plain flour for free from x
I am so sorry to keep bombarding you with questions but I was planning to make cookie bars for the first time this weekend. I always keep my brownies/blondies/Rocky roads etc in the fridge, wrapped in foil, in a zip-lock bag and in a container (maybe a bit OTT but they stay delicious for well over a week). Was wondering whether cookie bars can be stored the same way in the fridge or do they need to be kept at room temperature? Thanks Jane!
Hiya, I recommend storing cookie bars at room temperature xx
How necessary is the cornflour? Ty 🙂
Hi Jane!
Another 10/10 recipe as per usual!!
If I wanted to do a layered cookie bar, how much more of the dough recipe would I need?
Ty in advance x
Hi Jane – I’ve made these today and followed the recipe exactly (I think) but mine seem to look a lot more golden inside and out – what did I do wrong?
This just sounds like it’s your oven – the heat element may just be higher than mine and it can depend on oven types! x
Will these measurements work for a 10.5” square tin
No.. you’d need to increase the recipe by about 1/3 more. Also please allow time for responses on comments as I receive hundreds a day!
Ive cooked these before and I love them! I got a better pan though and would like to increase ingredients if needed? my tin is 9 x 13 ”
how much longer would I cook and what would I do with ingredients?
TYSM xox
Hi!! You would need to use 1.5 times the recipe. I am unsure on baking time but I would imagine 25-30 minutes x
Hi Jane,
Is it possible to make these, freeze them and then cook them at a later date?
Yes you can!
This will be my go-to recipe for EVERYTHING going forward. I’ve made it twice and it’s come out perfect both times. I used a stand mixer and this made it a really easy recipe to make. Perfect.
What does granulated sugar do that caster sugar doesn’t? I always find that granulated sugar makes things too sweet & grainy with an undesirable sugar crunch
I see that you can freeze the raw dough for up to 3 months, but can it be cooked from frozen in the same way the NYC cookies can?
Yes! x
Hi. I made this but the inside was very sticky and tasted floury. I followed the recipe correctly.
How strange – sounds under baked!
Hey Jayne I made this today was beautiful I actually switched the kinder for twix just because twix is my favourite, I follow lots of your recipes they are always spot on and I get very good feedback. I was wondering could I do anything to get the slices bigger in depth like a cake slice ? Mine wasn’t flat but would like it to look thicker. Thank you
The problem is with thicker ones that they just don’t bake the same – these are meant to be similar to cookies but a traybake version! You can use a smaller tin and bake for longer instead however if you do want to do it still x
Hi, what kind of butter do you mean? Can it be marg spread? Or does it need to be like a block of butter?
It needs to be unsalted butter preferably – or a baking spread.
Amazing!!!
If I was to try this recipe but without the bueno would you add extra kinder chocolate bars and if so by how much.
I would use up to 300g kinder chocolate!