Chewy cookie bars chock-full of Kinder chocolate and Kinder Bueno
My friend Sam suggested I make these – so it’s all her fault! I used a recipe from Jane’s Patisserie. All Jane’s recipes are great. And if you’d find a recipe video helpful, there’s one on her site.
These are best served warm so the Kinder chocolate is slightly gooey.
Ingredients (makes 16 to 20 cookie bars)
- 275 g / 9.7 oz plain (all purpose) flour
- 1 tsp bicarbonate of soda
- 1 tbsp cornflour
- 115 g / 4 oz butter or baking margarine
- 55 g / 2 oz granulated or caster sugar
- 135 g / 4.8 oz light brown sugar
- 1 egg – medium or large
- 1 tsp vanilla essence/extract
- 250 g / 8.8 oz Kinder chocolate, broken into chunks/chopped (one Kinder chocolate bar is 21g, so you’ll need 12 of them).
- 170 g / 6 oz Kinder Bueno bars, broken into chunks/chopped (a multi-pack of Kinder Bueno has between 170-175g in it, so one pack will do).
Preheat the oven to 190 degrees C/ 170 degrees C fan/ gas mark 5/ 375 degrees F.
Line a deep baking tray with greaseproof baking paper. The original recipe calls for a 9 x 9 inch (23 cm square) tin. My brownie pan measures approx. 9.5 x 8 x 2 inches (24 x 20 x 4 cm), so as long as your tin has roughly similar dimensions, you’ll be fine.
In a bowl, mix together the flour, bicarb and cornflour.
In another bowl, melt the butter/margarine. You can do this in the microwave – 1 minute maximum, but 50 seconds should do it. You can also put the butter in a pan and heat it gently on the stove until it melts. Add the granulated and brown sugar to the butter. Beat this mixture either in an electric stand mixer or using an electric hand whisk/beaters for 2 minutes. If beating the mixture by hand, stir for 3 minutes.
Add the egg and vanilla essence to the butter and sugar mixture and beat until the ingredients have combined.
Add the flour mixture to the sugar and egg mixture and mix until you have a thick cookie dough.
Add nearly all the chopped Kinder chocolate and Kinder Bueno pieces, keeping back a few pieces of Bueno. Stir through – I recommend doing this bit by hand. The dough is really stiff, so just do your best to stir it through as evenly as you can.
Scrape the dough into the tin and spread out to form an even layer. You could use a spatula or the back of a spoon to do this, but the dough is so thick I found using my fingers the easiest method. It also meant I was able to space out any clusters of the Kinder chocolate and press down the dough so there were no gaps. Press the final bits of Kinder Bueno you’ve reserved into the top of the dough in any gaps.
Bake the Kinder Bueno cookie bars for exactly 19 minutes. I followed Jane’s advice here to the letter and she isn’t wrong! This way they’re cooked, but still soft and the chocolate gooey. Remove from the oven and leave to cool in the tin.
Remove from the tin and slice into bars the size you want.
These Kinder Bueno cookie bars are best eaten while still warm from the oven. The Kinder chocolate is still a little gooey and they’re delicious. They’ll keep well in an airtight container in a cool, dry place for up to 5 days.
I recommend reheating them slightly in the microwave before serving them: 30-40 seconds should do it.
Looking for other cookie treats? Try these!