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Gooey, delicious Kinder Bueno cookie bars packed full with Kinder chocolate and Kinder Bueno pieces!

Kinder Bueno!

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.

Not only is this always ranking in my top 10 of recipes every single day, it’s my most viewed video on my youtube channel, and is always a hit on social media.

Kinder Bueno cookie bars

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.

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!

Tried and tested

When I gave a batch to some of my other trusty taste testers, they said they were some of the best things they’d ever eaten. I did think maybe I had overdone some of the chocolate on the sides, but after baking these for exactly 19 minutes, and leaving them to cool for half an hour or so they were SO GOOEY and oh my actual days.


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!

Cookie dough

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. If you wanted to make these into actual cookies, you’d have to add in 50g more flour, so that they don’t spread too much!

Kinder recipes

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!

Top tips!

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 burns really quickly, then something is wrong with your oven. I bake these for 19 minutes in my oven, and the chocolate edges just ever so slightly start to boil a bit, and thats it. They’re never fully burnt because the traybake isn’t in for so long, and I use a fan oven at 170C.

I hope you love this recipe as much as I did! Enjoy! x

Kinder Bueno Cookie Bars!

Gooey, delicious Kinder Bueno cookie bars packed full with Kinder chocolate and Kinder Bueno pieces!
Print Pin Rate
Category: Cookies
Type: Cookie Bars
Keyword: Kinder Bueno
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 Pieces
Author: Jane's Patisserie


  • 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)


  • Preheat your oven to 190C/170C 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! 


  • I bought two packs of the 6 medium Kinder chocolate bars, which weigh 126g per packet to make up the 250g for the cookie bars. 
  • Each multipack of Kinder Bueno is about 170-175g worth, so you can use one packet, or buy more and add a smidge more. Don't go too overboard though otherwise, it'll struggle to bake. 
  • You can use all Kinder chocolate if you wish, but I wouldn't recommend all Kinder Bueno as the chocolate is what makes it gooey. 
  • No the wafers in the Bueno won't stay crunchy, but that's not the end of the world. it's there for the taste! 
  • These will last for 5 days or so after baking if they last that long. Feel free to rewarm in the microwave briefly for gooey bars! 

Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. T on October 19, 2023 at 4:49 pm

    Hey, is there any way to incorporate hazelnut spread into this recipe? Maybe a layer inbetween the cookie?

  2. Khloe on October 16, 2023 at 2:00 pm

    Could these be cooked on the bake setting of an air fryer? If so for how long and at what temperature? x

  3. H on February 11, 2023 at 5:09 pm


    Do you weight the butter at room temp and then melt the butter or do you weigh the butter after it’s melted

    • Jane's Patisserie on February 13, 2023 at 11:50 am

      I weigh the butter then melt it. Hope this helps! x

    • Peta Coates on August 14, 2023 at 9:25 am

      Hi, Jane…we love all your recipes 😊
      Can we freeze these after baking?

  4. Lesh on January 17, 2023 at 9:24 pm

    Hi I have a 9×13 tin. Do I times the recipe by 1.5? And how many eggs would I need?

  5. Maggie on August 17, 2022 at 5:00 pm

    5 stars
    Fantastic recipe, so simple and this is a 10/10 every time and I’m yet to meet a single person who doesn’t like them. Thank you!

  6. Elena on April 16, 2022 at 2:08 pm

    I’m really excited to make this recipe… but I don’t have baking paper… What should I do ?

  7. Suha on March 12, 2022 at 6:50 pm

    Hi jane, i want to make this beautiful recipe.
    But can i replace 9 inch square tin with round pan? If yes, what is the size of pan?

    • Jane's Patisserie on March 13, 2022 at 12:49 pm

      A square tin – a round tin 1″ bigger! So a 9″ square is most equal to a 10″ round x

  8. Sian on February 19, 2022 at 11:37 am

    Hi, I made these and the texture/look was perfect! Only wondered I thought they tasted a bit too salty, which overpowered the cookie a little bit! Could you make this recipe without salt/bicarb or without both? Was perfect otherwise! Effective instructions! Thank you!

    • Jane's Patisserie on February 28, 2022 at 12:10 pm

      Hiya! The bicarbonate of soda is a key ingredient, however you can adapt the salt to taste! Hope this helps, enjoy! x

    • Zoe on September 15, 2023 at 10:41 am

      Random but ive just realised i dont have eggs. What can i do please?

  9. Jess on December 16, 2021 at 7:12 pm

    Can I make this recipe with a square 8×8 inch pan?

  10. Nic on October 21, 2021 at 12:03 pm

    5 stars
    Hi – I’ve made these before and they are amazing!

    Would they still bake ok in the aluminium foil baking pans as I need to bake quite a few and don’t have enough pans!

    Thanks x

  11. Malika on August 17, 2021 at 11:24 am

    5 stars
    Hi Jane would I be able to use Toblerone if so can I put inside and ontop

  12. Laura on July 22, 2021 at 4:20 pm

    5 stars
    Hi Jane, I’ve been asked to do a Kinder chocolate cookie cake for my niece, would this work in a round tin? Or should I follow your mini egg cookie cake recipe and sub the chocolate? (I’m in turmoil, help!)

    • Jane's Patisserie on July 25, 2021 at 9:23 am

      I would follow the mini egg cookie cake! x

  13. Petra on June 20, 2021 at 11:53 pm

    Hi Jane
    These sound absolutely delicious! I’m planning on making them at the weekend for a girly night with my friend and our little girls but I don’t have a 9×9 cake tin so in the process of ordering one. Which one would you recommend? And is a lose bottom tin better for getting the bake out of the tin or does it not really matter? Thanks so much. Can’t wait to make and taste them

    • Jane's Patisserie on June 28, 2021 at 3:42 pm

      Hello, any 9×9″ square tin will use, I don’t use a lose bottom one personally but you can x

  14. Pamela Simpson on June 17, 2021 at 2:48 pm

    Hi Jane could I use Toblerone instead of kinder. Many thanks pamela

    • Jane's Patisserie on June 17, 2021 at 3:56 pm

      Hello, yes you can!x

  15. SP on May 14, 2021 at 1:49 pm

    5 stars
    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?

  16. SP on May 11, 2021 at 11:00 pm

    How can I make these gluten free?
    Just swap the plain flour for a free from plain flour?
    Thankyouu x

    • Jane's Patisserie on May 15, 2021 at 10:11 am

      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

  17. Darach Ó Catháin on May 7, 2021 at 10:02 am

    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!

    • Jane's Patisserie on May 8, 2021 at 2:52 pm

      Hiya, I recommend storing cookie bars at room temperature xx

    • SMP on February 23, 2022 at 1:31 pm

      How necessary is the cornflour? Ty 🙂

  18. Billie on April 19, 2021 at 7:53 am

    5 stars
    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

    • Lucy on March 5, 2022 at 10:12 pm

      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?

    • Jane's Patisserie on March 6, 2022 at 5:00 pm

      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

  19. Eisa on April 2, 2021 at 10:22 pm

    Will these measurements work for a 10.5” square tin

    • Jane's Patisserie on April 3, 2021 at 10:17 pm

      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!

  20. Tash on March 25, 2021 at 4:51 pm

    5 stars
    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

    • Jane's Patisserie on March 26, 2021 at 1:08 pm

      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

  21. Tracy Brennan on March 23, 2021 at 11:12 am

    Hi Jane,

    Is it possible to make these, freeze them and then cook them at a later date?

  22. Hannah on March 20, 2021 at 12:50 pm

    5 stars
    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.

    • Carls on August 29, 2021 at 4:37 pm

      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

  23. Jen Norster on March 9, 2021 at 4:49 pm

    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?

  24. Amina on March 5, 2021 at 6:13 pm

    Hi. I made this but the inside was very sticky and tasted floury. I followed the recipe correctly.

  25. Krissy on March 4, 2021 at 5:09 pm

    5 stars
    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

    • Jane's Patisserie on March 4, 2021 at 10:40 pm

      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

  26. Sasha on March 3, 2021 at 12:47 pm

    4 stars
    Hi, what kind of butter do you mean? Can it be marg spread? Or does it need to be like a block of butter?

    • Jane's Patisserie on March 3, 2021 at 8:12 pm

      It needs to be unsalted butter preferably – or a baking spread.

  27. Becci S on February 22, 2021 at 7:47 pm

    5 stars

  28. Shayne on February 15, 2021 at 8:13 pm

    If I was to try this recipe but without the bueno would you add extra kinder chocolate bars and if so by how much.

    • Jane's Patisserie on February 16, 2021 at 8:17 pm

      I would use up to 300g kinder chocolate!

  29. Alison on February 11, 2021 at 6:46 pm

    4 stars
    I made these but they turned out like cakes but still tasty. I had to bake them for longer than 20 minutes because when I took them out of the oven they were very wobbly and thought they were not ready. How do you know when they are ready? I have clearly overtakes them.

    • Jane's Patisserie on February 12, 2021 at 8:23 am

      They’re definitely over baked then. Did you use the correct size tin?

  30. Louis on February 9, 2021 at 4:29 pm

    I was just wondering if you knew the calorie count for this, as my girlfriend is having a slight cheat day on Valentine’s but I don’t want to go over the top. It would be most appreciated!
    Thank you!

  31. Louis on February 9, 2021 at 4:24 pm

    I was just wondering if you knew the calorie count for the cake as my girlfriend is having a slight cheat day on Valentine’s Day but I just don’t want to over do it if it is a lot of calories! It would be most appreciated!
    Thank you!

  32. Jodie on February 8, 2021 at 9:45 am

    5 stars
    Hi Jane,
    I make this recipe all the time – I love it!
    Is there any way of making the cookie bars up (not cooking) a day early and storing them in some type of way before cooking?

    • Jane's Patisserie on February 8, 2021 at 4:45 pm

      The cookie dough can be put in the fridge over night! x

  33. Molly on February 5, 2021 at 11:10 am

    5 stars
    Hi, I love this recipe and it always turns out perfect. I was wondering if or how I could make this recipe vegan? Thankyou!

    • Jane's Patisserie on February 6, 2021 at 4:44 pm

      You can use a vegan butter, and replace the egg with the usual sort of replacement of flaxseed/chia and water, or mashed banana etc! But then obviously kinder isn’t vegan so that would need a replacement x

  34. Jen on February 2, 2021 at 10:10 pm

    5 stars
    Hi Jane

    Can I substitute the egg in this recipe?

    • Jane's Patisserie on February 3, 2021 at 10:26 am

      Yes, usual egg substitutes like flax seed, mashed banana etc work!

  35. Jessica Bunday on February 1, 2021 at 12:13 pm

    5 stars
    Hi, i used this recipe and it was amazing! i just swapped the kinder for triple chocolate chips instead.

    can i ask do you have the nutritional information on this recipe?
    Many Thanks!

  36. Emily on January 31, 2021 at 3:51 pm

    5 stars

    Do you know if your able to make the cookie dough and either keep it in the fridge or freeze it, if so, for how long?

    • Jane's Patisserie on February 1, 2021 at 10:09 am

      The raw dough can be in the freezer for 48 hours, or freeze up to 3 months x

  37. Robyn Stone on January 30, 2021 at 10:02 pm

    5 stars
    Hi Jane! Can you freeze the cookie bars after baking and if so how would you reheat? Love your recipes 🙂

    • Jane's Patisserie on February 1, 2021 at 10:10 am

      Yes you can! And a quick microwave after thawing for a bit maybe!

    • Chloé on February 25, 2021 at 8:19 pm

      Hey lovely sorry it’s so late. Is there anything I can substitute bicarb with? I’ve run out and it’s the MIL birthday tomorrow 😩 or am I destined for a late night supermarket run!
      Thank you!!

    • Jane's Patisserie on February 26, 2021 at 3:33 pm

      Ideally it would be used – but you can try 1tsp baking powder instead x

  38. Katie Geraghty on January 30, 2021 at 6:38 pm

    Delicious!! I checked mine at 17 minutes and they were basically fully cooked, not quite gooey. So next time I know to keep an eye on them (my oven isn’t the best!).
    But still so delicious, especially warmed up 🤤

  39. Nadia on January 23, 2021 at 3:50 pm

    Is there a reason why mine turned out cakey?:( Would love to try this recipe again any tips for it not to be cakey and more cookie like?😅

    • Jane's Patisserie on January 23, 2021 at 5:44 pm

      Did you use plain flour? And how did you mix it?

  40. Lauren Howard on January 18, 2021 at 8:13 pm

    5 stars
    Hi Jane, I’m baking this tomorrow for the second time for a customer however I only have a 13 x 6 rectangular tin. Can you please assist me on timings and would the ingredients be the same amount?

    • Jane's Patisserie on January 19, 2021 at 6:50 pm

      A 13″x6″ is about the same volume as the 9″x9″ so the measurements are the same – I haven’t used that size tin before but I imagine it be similar!

  41. Kirsty on January 18, 2021 at 9:02 am

    5 stars
    Anything Kinder and I’m there! Absolutely loved these.

  42. Chloe on January 14, 2021 at 2:43 pm

    Hi Jane, would this recipie work with any chocolate instead of kinder and kinder bueno? Such as munchies, boost, or even plain choc chips or galaxy etc or would you need to change anything else if changing the chocolate?
    Super excited to try!!

    • Jane's Patisserie on January 16, 2021 at 5:50 pm

      Hey! Yes basically its all interchangeable – some chocolates don’t work well if they have soft centres or nougat, but most do x

  43. Destine on January 14, 2021 at 6:44 am

    5 stars
    Turned out amazing!
    Thankyou for this recipe

    • Laura on February 13, 2021 at 9:02 am

      Hi there, I tried making these twice and I don’t know where I went wrong. I think it’s from the bicarbonate soda. Could you leave this out? They turned out cakey and there was a horrible taste, fishy like after taste. Very strange. My friend made them and they turned out gorgeous. I don’t know what I did wrong.

    • Jane's Patisserie on February 13, 2021 at 2:48 pm

      That sounds like something is off, or over measured! If bicarb isn’t measured correctly it can cause a problem as I have never experienced this with the cookie dough (And the dough is the same base recipe for lots of my cookies!) x

  44. G on January 12, 2021 at 3:02 pm

    Hi Jane.

    Can I make these without the Bueno? Will I need to replace it with something else? Or will they be ok just making them with the Kinder chocolate?

    • Jane's Patisserie on January 13, 2021 at 12:20 pm

      As the bueno is just put on top, you can easily leave it off x

  45. James on January 8, 2021 at 5:23 pm

    Hi Jane.

    I’m a diabetic so need the amount of carbohydrates in order to inject the right amount of insulin.

    Do you have the nutritional information (specifically carbohydrates) available please?

  46. Thien-An on January 8, 2021 at 11:52 am

    Hello Jane,
    I was just wondering if I could use this recipe for a skillet cookie instead of bars?
    Thank you!

  47. Leonie on December 7, 2020 at 9:40 pm

    5 stars
    These are delicious 😍 they work so well!

  48. Neha on November 29, 2020 at 3:08 pm

    5 stars
    This is my favourite of Jane’s recipes by far! They are just wonderful- so easy to make, I make them every few weeks as I just can’t resist! I use only kinder choc as I prefer that to the crispy kinder bueno texture. I followed your advice and took them out of the oven after 19 mins when they almost seemed underdone. But after cooling they were so perfect and gooey! Thank you Jane, I struggle to use anyone else’s recipes now as yours are so perfect – so please give us more new recipes! Thank you x

  49. Chloe on November 21, 2020 at 9:10 am

    Hi Jane, I’m making these tomorrow and I can’t wait 😋 I only have a 12in by 8in pan or a 10in by 6in pan.. which would be better to use and would I need to adjust cooking times depending on the pan?

    • Jane's Patisserie on November 21, 2020 at 10:49 am

      The 10×6 is slightly too small, and the 12×8 is slightly too big – either you would need to adjust the timings because of this. The smaller tin will increase it, the larger tin I’m not sure but as its thinner, less time? x

  50. Charlotte on November 14, 2020 at 1:46 pm

    Can you make these gluten free?!

    Thanks a lot

    • Jane's Patisserie on November 14, 2020 at 2:11 pm

      Kinder Bueno are not gluten free so you can leave it out, or use an alternative, but other than that it’s a simple flour switch and maybe a bit of Xantham Gum! x

  51. Kira Jane Smith on November 11, 2020 at 6:04 pm

    Hi Jane! Could you bake these as cookies rather than as bars?

    • Jane's Patisserie on November 12, 2020 at 10:43 am

      I’d recommend looking at my kinder bueno cookie recipe x

  52. Meg Sheppard on October 12, 2020 at 7:56 pm

    5 stars
    Love this recipe!
    Is there any spices I could add to do a carrot cake cookie dough? And then work out how much to add?
    Thank you x

  53. Lucy on September 26, 2020 at 8:45 am

    Amazing recipe!
    Do you think it would be possible to add blobs of the kinder spread to this? (Maybe frozen?)

    • Jane's Patisserie on September 26, 2020 at 12:08 pm

      you can, but I wouldn’t add too much as the bake is quite shallow x

  54. Danielle on September 21, 2020 at 9:54 pm


    Could I use Stork instead of unsalted butter like in your NYC cookies as I already have that in?

    Thanks in advance

  55. Sk on September 18, 2020 at 10:40 am

    Hi I wanted to try these I have a 10”x7” tin would I use the same amount of ingredients thanks

  56. Steph on September 13, 2020 at 10:11 am

    5 stars
    Hiya! I bought a kinder beuno spread from Black Milk and wanted to incorporate it into these cookies. Would this be okay to do using the exact method you’ve provided? Thank you 😊

    • Jane's Patisserie on September 13, 2020 at 10:14 am

      There is a method for using the spread in my cookies (not these cookie bars) – which would work really well! x

  57. Lucy on September 12, 2020 at 10:33 pm

    5 stars
    I absolutely love this recipe!! I’m making some last minute cookie bar tomorrow for a friend’s baby shower. Just realised I haven’t got any unsalted butter, would Nordpak spreadable (Aldi’s version of Lurpak) be OK to use ?

    • Jane's Patisserie on September 13, 2020 at 10:17 am

      Yes that should be okay for these! x

  58. Sue on August 21, 2020 at 12:36 pm

    5 stars
    Hi Jane

    Firstly I’m such a big fan of your baking. And these cookies are so delicious. Thank you for sharing. I wanted to try and make these but replace the kinder with galaxy.

    Do I litterally just replace the chocolate with galaxy instead?

    Thank you

    • Jane's Patisserie on August 21, 2020 at 12:38 pm

      Yes!! Basically just use galaxy in place of the kinder chocolate, and then you could put a bit on top the same way with the bueno if you wanted!

  59. Eloise on August 7, 2020 at 8:21 am

    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 😁

    • Jane's Patisserie on August 7, 2020 at 9:43 am

      Hey! Yes it’s lovely with Cadburys, I usually say the best total amount of chocolate is 300-400g! x

    • Eloise on August 8, 2020 at 9:45 pm

      5 stars
      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

  60. Lauren on August 5, 2020 at 12:18 am

    Hi Jane,

    Can I swap out for white kinder bueno? will it still bake the same?

    • Jane's Patisserie on August 5, 2020 at 10:07 am

      Yep, it should still be the exact same!

  61. Clarrie on July 27, 2020 at 3:43 pm

    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 🙂

    • Jane's Patisserie on July 29, 2020 at 7:21 pm

      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

  62. Imaan on July 19, 2020 at 6:43 pm

    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

    • Jane's Patisserie on July 19, 2020 at 10:45 pm

      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!

  63. Stephanie on July 18, 2020 at 10:41 am

    5 stars
    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

    • Jane's Patisserie on July 18, 2020 at 12:57 pm

      I would add it to the middle of the bars as you want the dough to stay the same! x

  64. Tamara on July 16, 2020 at 1:11 pm

    5 stars
    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

    • Jane's Patisserie on July 16, 2020 at 9:14 pm

      That’s about half the recipe! x

    • Tamara on July 17, 2020 at 3:47 pm

      5 stars
      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.

  65. Mary on July 16, 2020 at 9:43 am

    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

    • Jane's Patisserie on July 16, 2020 at 10:14 am

      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!

  66. Gal on July 15, 2020 at 11:56 am

    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?

  67. Sharna on July 14, 2020 at 5:16 pm

    Hi I’ve just put these in the oven and forgot to add the bicarbonate will it make much difference? X

    • Jane's Patisserie on July 14, 2020 at 5:20 pm

      It will change the texture and end result slightly, but should still be tasty! x

  68. Charlotte on July 12, 2020 at 10:44 pm

    5 stars
    Hey, I have a 30×20 rectangular tin, what baking time would you recommend? Thanks! X

    • Jane's Patisserie on July 13, 2020 at 11:41 am

      Hiya! It might be about the same – the tin is slightly bigger but also a different shape so I’m not certain!

  69. Amanda on July 9, 2020 at 9:18 pm

    5 stars
    First time making cookie bars and these were absolutely delicious! I’ve already made more cookie bars because they were so good haha

  70. Sarah Hayden on July 8, 2020 at 5:48 pm

    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

    • Jane's Patisserie on July 8, 2020 at 6:31 pm

      It should be okay for that size tin, but may take slightly less time as it will be thinner!

  71. Kelsey Mclachlan on July 7, 2020 at 1:50 pm

    5 stars
    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

  72. Sophie on July 4, 2020 at 12:55 pm

    5 stars
    Hi how would the baking time and oven temp change when using a 12 x 8 tin please?

    Thank you,


    • Jane's Patisserie on July 4, 2020 at 7:16 pm

      The temp should be the same – timings will increase but not too much longer, maybe 4-5 minutes?

  73. Isabelha on July 3, 2020 at 8:59 pm

    hello, is corn flour granulated or refined?

    • Jane's Patisserie on July 3, 2020 at 9:30 pm

      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!

  74. Michelle on July 1, 2020 at 10:28 am

    5 stars
    I made these last night and they were amazing!

  75. Leah on June 30, 2020 at 7:15 pm

    5 stars
    Hi Jane,
    So I did this recipe earlier today but my tin was slightly smaller than you recommended so it was a little undercooked (still edible mind😁). Is this because I used a smaller tin?

    I did put them in for a bit longer and covered them in foil towards the end but when cutting them some bits looked a little raw.

    They do taste amazing though! Xx

    • Jane's Patisserie on June 30, 2020 at 7:16 pm

      Yes it will be – the volume difference between tins can vary greatly so it will take longer to bake!

  76. Josie on June 25, 2020 at 10:16 pm


    I baked these exactly as your recipe states and like your other recipes I’ve tried, they turned out bloody delicious. Do you have any tips on being able to cut them into neat squares please? Mine cut super roughly around the edges. Would love for them to look sharp like yours

    • Jane's Patisserie on June 26, 2020 at 8:47 am

      I use a large sharp knife – for example the tray is 9″ square, and I use a 10″ knife so it cuts straight down!

  77. Jordan on June 23, 2020 at 12:20 pm

    5 stars
    I’ve made these for my best friends engagement party and they’re so good! Do o store leftovers in the fridge? Thanks!! Xx

  78. Isobel on June 20, 2020 at 11:12 pm

    Hi, I love your recipes! Was just wondering if you wanted to change the chocolate you add, how much should you add? So if I wanted to change the beuno to a different chocolate, would I add the same amount?

    • Jane's Patisserie on June 21, 2020 at 3:33 pm

      I typically recommend maximum 400g of added chocolate total – (as most others also have 100g chocolate chips for example). And it can vary depending on what you add as fillings of chocolates can differ!! x

  79. Jade on June 19, 2020 at 4:57 pm

    5 stars
    I’m struggling to find brown sugar, could I add extra granulated instead? Thank you 😊

  80. Sienna on June 18, 2020 at 2:34 pm

    5 stars
    Hi Jane, made these before SO YUMMYYYY😋
    Just wondering when you freeze them do you freeze the dough or when they’re baked? Xx

    • Jane's Patisserie on June 18, 2020 at 7:17 pm

      Hey! Ahh yay! And you can do either! x

    • Alicia on July 22, 2020 at 1:43 pm

      How long can you freeze them for?

    • Alicia on July 22, 2020 at 1:44 pm

      Not the cookies just the cookie dough? Also I’ve made these before and they were so good I do them often and change the chocolates!

    • Jane's Patisserie on July 22, 2020 at 7:11 pm

      I usually say raw cookie dough is safe up to three months in the freezer! So glad you like them!

    • Alicia on July 25, 2020 at 9:01 pm

      5 stars
      Thankyou jane!

  81. Ally on June 15, 2020 at 10:41 pm

    Hi! Could I use a 9 inch circular baking tin for this to make a cookie cake?

    • Jane's Patisserie on June 16, 2020 at 10:29 am

      Hiya – you can, but the volume is slightly different so may take a smidge longer to bake!

  82. Dionne Nobbs on June 12, 2020 at 9:32 am

    5 stars
    I absolutely love this recipe if I wanted to use a slightly bigger tin how much more ingredients should I add?


    • Jane's Patisserie on June 12, 2020 at 10:04 am

      Ah yay! And that depends.. what size tin would it be?

  83. Ella on June 11, 2020 at 2:17 pm

    I really want to make these but in the UK it seems quite hard to get hold of cornflour, is there anything this can be substituted for? Or can I leave it out?

    • Jane's Patisserie on June 12, 2020 at 10:12 am

      Oh how annoying for you, all my local asda/sainsburys have had a good stock recently! The cornflour is designed to be there for the texture (it makes it better) but you can substitute for 25g flour (but the texture may be different!)

  84. Rebecca on June 10, 2020 at 8:11 am

    5 stars
    I made these last week and they tasted delicious! I was planning on making for a friend for her birthday.
    Can you tell me the best way to store it please to keep it fresh? Would it be ok in a cardboard pizza like box for a couple of days?

    • Jane's Patisserie on June 10, 2020 at 8:59 am

      Hey! So generally I store something like this in probably something a little more sealed like a tin or plastic tub! x

    • Sophie on July 3, 2020 at 11:26 am

      Hi Jane 🙂 I’m using a bigger tray 12 x 8” I’ve worked out the amount of ingredients I would need but do I need to change the temp of the oven and how long I bake it for?

      Thank you 🙂

    • Jane's Patisserie on July 3, 2020 at 11:51 am

      The temp should be the same – timings will increase but not too much longer, maybe 4-5 minutes?

  85. Any Parkington on June 7, 2020 at 4:05 pm

    5 stars
    I’ve just baked these for my friends birthday and they look and smell amazinggg! I was wondering, would these be okay to freeze? I want to keep a few for myself but don’t want to eat them right now xx

    • Jane's Patisserie on June 7, 2020 at 7:12 pm

      Hey!! Yes you can freeze them!! Xx

    • Steph on June 11, 2021 at 8:54 pm

      Would you freeze after baking or freeze the dough?

    • Jane's Patisserie on June 14, 2021 at 11:26 am

      Hey, you can do either!x

  86. Lorette Day on June 4, 2020 at 7:53 pm

    5 stars
    I have just made these after a long day at work! So easy, quick and delicious. I was slightly hasty and cut them whilst they were warm, I think I should have waited until they were completely cool. There goes my diet out the window, but it is worth it. I will be making your Lemon Loaf Cake next!

  87. Erin on June 1, 2020 at 3:32 am

    5 stars
    Honestly so delicious!!!

  88. Courtney on May 29, 2020 at 2:41 pm

    3 stars
    I did everything as per the instructions, however mine haven’t turned out like that. The dough was crumbly?

    • Jane's Patisserie on May 30, 2020 at 4:46 pm

      The dough is quite dry as shown in the video – you just need to push it down and it’ll be fine!

  89. Chloe on May 26, 2020 at 6:14 pm

    5 stars
    Hi Jane, I have done this recipe in the tin recommended and its PERFECT!!

    Would it also work if divided up into smaller trays?

    • Jane's Patisserie on May 26, 2020 at 9:09 pm

      Yay!! So glad you liked it! Yes it would – the only thing that would change is the baking time! X

  90. Orla on May 25, 2020 at 8:14 pm

    If I use an 8” square tin how longer would I cook the mix for?

    • Jane's Patisserie on May 26, 2020 at 11:06 am

      It can take up to 30 minutes – but keep an eye on it because you don’t want it to burn!

  91. Amelia on May 24, 2020 at 7:56 pm

    5 stars
    I’ve just made these! Omg wow they are delicious!!! Thank you so much. How shall I store them over night? In the fridge? Sorry stupid question!! Xx

    • Jane's Patisserie on May 24, 2020 at 8:46 pm

      Hey! No I store these at room temp in a tub! X

  92. Nicole on May 22, 2020 at 8:40 pm

    Hi! Love your recipes! I have light brown sugar and castor sugar would this work instead of the granulated? Thanks

    • Jane's Patisserie on May 22, 2020 at 9:28 pm

      Hey! I would use all light brown sugar xx

  93. Ellie on May 22, 2020 at 1:12 pm

    Hi! Can I use caster sugar to sub the brown sugar? And would it be the same quantity for the substitute?

    • Jane's Patisserie on May 22, 2020 at 7:54 pm

      You can – but it’s better to just use all granulated sugar rather than caster!

  94. Lauren on May 21, 2020 at 8:26 pm

    5 stars
    These are so good, thank you! So. Much. Chocolate. Delicious (and easy)! x

  95. Chloe on May 21, 2020 at 3:52 pm

    Hey Jane, the light brown sugar in this recipe. Is it soft light brown sugar or golden granulated sugar ?

  96. louise on May 21, 2020 at 2:42 pm

    5 stars
    OMG!!!! Soo yummy , only had milky way chocolate so used that instead of the kinder but still delish 🙂

  97. Emily Bowman on May 19, 2020 at 10:14 pm

    Hi I’m planning on baking these but can’t get my hands on any kinder chocolate! Would it make a difference if I replaced with either smarties or magic stars? Thankyou! Your recipes look lush!

    • Jane's Patisserie on May 20, 2020 at 1:20 pm

      It would work well! I love using magic stars!

  98. Ella on May 19, 2020 at 7:58 pm

    Hi Jane

    I just realised I added 250g butter not 115g once all my ingredients are mixed (not added the kinder yet though) – what would you recommend to save it? (if anything)

    Thanks 🙂

  99. Louise on May 18, 2020 at 9:37 pm

    Hi Jane I’m thinking about trying to bake these but was wondering would it still work if I used a round tin as I dont have a square tin thank you.

    • Jane's Patisserie on May 19, 2020 at 8:15 am

      A 9″ square is equal to about a 10″ round (not exact, but it’s the closest) – so if you use a smaller round tin they will take longer to bake!

  100. Gemma on May 17, 2020 at 4:51 pm

    5 stars
    Hi, I made these, they tasted good, but had a after taste of salt, is that normal? I put the amount in which the recipe said.

    • Jane's Patisserie on May 18, 2020 at 11:22 am

      It can depend on the salt you use – if you used a fine table salt that can be too salty (I don’t recommend it generally for baking – sea salt or salt chunks are better!) X

  101. Mon on May 13, 2020 at 10:01 pm

    Hi Jane! I’m very new to baking. I was wondering what you meant by “folding” in the chocolate. Should I chop it up, and then carefully mix it into the batter so the kinder chocolate and bueno don’t break? I also don’t have an electric whisk at all but I do have a regular whisk, would this recipe still work for me? As for the heating, my oven has some strange settings. I can select heat from top and/or bottom, plus a fan. What would be the best setting?

    and finally, would this be too difficult for a beginner like me? 🙂
    Thank you so much, just want to make something nice for my boyfriend.

    • Jane's Patisserie on May 14, 2020 at 2:04 pm

      Hey! So yeah you basically add in the chocolate pieces to the dough (there’s lots of chocolate, but keep going as it will add in, sometimes it’s easier to do it with your hands) – and without an electric mixer, I would use a whisk for the sugar/butter, and then a spatula, and add the flour in slower so it’s easier to mix in! If you have the fan option, definitely use the fan! x

    • Kerry on May 26, 2020 at 5:13 pm

      5 stars
      I baked this recipe for my Daughters 18th during Lockdown, she doesn’t like normal cake, but loves brownies, cookies and especially Bueno, so it seemed fitting.
      I only amended one thing. I mixed in the Kinder chocolate as you suggested, but I then put half the mix in the pan, smoothed it out best I could, then added the Bueno pieces and put the rest of the mix on top, which helped to not crush up the Bueno, giving you that nice smooth filling ‘ooze’ when you bite into a piece.
      Thank you for this recipe, My Daughter absolutely loved it and I’ve had orders for it to be made again very soon, although I’m not sure how soon as it is very, very rich, its definitely a special occasion cookie bar.

  102. Lucy on May 13, 2020 at 2:25 pm

    Hi Jane, I only have demerara sugar or golden caster sugar. am I able to use either of them instead of light brown sugar? thank you! x

    • Jane's Patisserie on May 13, 2020 at 2:33 pm

      I would say use all granulated if you have that for the other part of the recipe personally – if you don’t also have the granulated, then I would try a 50/50 mix! x

  103. Holly on May 12, 2020 at 10:07 pm

    These bars look amazing – can’t wait to try them! Also, I was wondering if you could use light muscavado instead of light brown sugar? 🙂

    • Jane's Patisserie on May 13, 2020 at 8:54 am

      Yes you can!

    • Josie on June 7, 2020 at 9:24 pm

      5 stars
      This recipe is a firm favourite in our household, so delicious! The only thing is I have made it a couple of times and it sinks when it comes out of the oven, could I be over whisking it? Thanks 🙂

    • Jane's Patisserie on June 8, 2020 at 7:29 pm

      Hey! It can be, but that’s usually for something such as brownies! You can try mixing the the mix a bit less and see if it helps! X

  104. Natasha on May 11, 2020 at 2:38 pm

    I can only get dark brown or white Granulated sugar, will it still work? 🙂 x

    • Jane's Patisserie on May 11, 2020 at 2:45 pm

      Yes you can use the granulated as already listed in the recipe, but substitute the dark brown for the light brown – or use all of one! x

  105. Laura on May 8, 2020 at 5:01 pm

    5 stars
    I’ve only got large eggs, can I use this instead of medium?

  106. Amber on May 6, 2020 at 11:03 pm

    5 stars
    Hi Jane,

    I just wanted to ask what you’d recommending replacing the egg with? As I don’t eat eggs, thank you!

    • Jane's Patisserie on May 7, 2020 at 9:42 am

      You could try a few things, but my personal favourite is the flax seed replacement!

  107. Katie Owens on May 5, 2020 at 7:00 pm

    Hi Jane,
    My baking tin is 7.5×7.5 inch, not the 9 inch tin in your recipe. How much longer should I bake them for? I’m cautious not to over bake them as I know they harden up once out of the oven.

    Thank you.

    • Jane's Patisserie on May 5, 2020 at 9:40 pm

      Ooh that is quite a smidge smaller so they may not work the best. It may be best to use less ingredients if I’m honest as you risk the middle being raw and the outside being over done with the current ingredients! x

  108. Jess on May 4, 2020 at 11:13 pm

    5 stars
    Hi! I absolutely love your blog- I’m slowly making my way through your recipes and loving them! I’m going to bake these this weekend and was just wondering if I only used the kinder chocolate and left out the bueno, would I need to increase the amount of kinder chocolate? Thank you 😊

    • Jane's Patisserie on May 5, 2020 at 4:59 pm

      Hey! Awh thank you!! You can increase them by about another half! I wouldn’t double as that could definitely be too much! X

    • Jess on May 19, 2020 at 10:38 pm

      I made them with just 20g extra of kinder chocolate as that’s all I had and they were amazing 😍 they only lasted a day between me and my boyfriend 🤣 thank you! X

  109. Loren on May 4, 2020 at 12:05 pm

    5 stars
    Tried this recipe and it was so easy to follow, the cookie bars came out looking and tasting amazing!

    • Ethan on May 7, 2020 at 6:15 pm

      5 stars
      Hi Jane our cookies we’re more doughy if that’s the case shall we bake them for longer?

    • Jane's Patisserie on May 7, 2020 at 7:03 pm

      Yes! Peoples tastes are different and I love them gooey, but if you want them more crunchy then bake for a bit longer!

  110. Sophie on May 4, 2020 at 11:58 am

    5 stars
    These turned out great! The family loved them!

  111. Maria Battigelli on May 4, 2020 at 11:55 am

    5 stars
    I make this for every bake sale or event. So many people ask me about the recipe. This is also an easy one to make with kids getting them to break up the bars or stir the mixture. It’s not as awkward or messy as filling bun cases. Thanks so much for this recipe!

  112. Abigail Williams on May 4, 2020 at 11:21 am

    5 stars
    amazing recipe absolutely LOVE IT

  113. Kayleigh on May 4, 2020 at 11:07 am

    5 stars
    Second time making the cookie bars – amazing every time. Never used cornflour in them to this day and I have no issues at all. Everybody really enjoys them, never any to spare. I like to warm them up and eat with cream or ice cream.

    • Jane's Patisserie on May 4, 2020 at 11:23 am

      So glad you like them! The cornflour is used for texture and does enhance it, but can work without as mentioned in the notes! x

  114. Lucy on May 3, 2020 at 10:26 pm

    5 stars
    These never ever fail & I’m a terrible baker- something about your recipes makes me able to bake!! So so nicely written so I can follow them & love all the hints and tips (cornflour! Who knew!). Make these for my brother all the time and he gets through about 5 a day!!! Thank you for letting me be a baker! Always come to you for recipes – the best x

  115. Jemma Butler on May 3, 2020 at 7:43 pm

    5 stars
    I absolute love this recipe, buenos are my favourite, I’ve made it for friends and it’s always a hit! I’ll be making your blondies soon and substituting the white chocolate with kinder and buenos 😋 all your recipes are amazing!

  116. Neemo on May 1, 2020 at 5:11 pm

    Unfortunately i have no light brown sugar. What is a suitable alternative please. I only have normal granulated sugar or can get golden granulated cane sugar. Please advice thank you

    • Jane's Patisserie on May 1, 2020 at 7:10 pm

      You should use all granulated!

    • Neemo on May 3, 2020 at 9:58 pm

      5 stars
      Made these yesterdag, followed the recipe exactly as written and they were sooo good! Can’t wait to make these again. I used a 8×8 pan and cooked for about 4/5 minutes longer than stated. Perfect!

  117. Estelle on April 28, 2020 at 12:13 pm

    Hello, going to try this lovely recipe this week just wondering how many of the big Kinder Bueno bars you used and now many of the little ones you used too?

    Thank you x

    • Jane's Patisserie on April 28, 2020 at 1:16 pm

      The ingredients used are listed on the recipe!

  118. Chloe on April 27, 2020 at 10:49 am

    Can I use lurpak slightly salted butter in these? it’s the only butter i can find right now!

    • Jane's Patisserie on April 27, 2020 at 10:59 am

      Yes that should be fine! I would leave the salt out of the recipe!

  119. Emma M on April 27, 2020 at 9:10 am

    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.

    • Jane's Patisserie on April 27, 2020 at 9:21 am

      Yes the clover butter should be fine for cookie bars – and dark brown sugar works too, it’s just a more caramel type flavour!

  120. Megan K on April 21, 2020 at 2:34 pm

    5 stars
    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!

    • Jane's Patisserie on April 21, 2020 at 6:54 pm

      You can, but the texture will be quite a bit more cakey rather than cookie like!

    • Kirsten Barker on April 24, 2020 at 10:06 pm

      5 stars
      Do you think you could bake these in a foil try rather than a cake tin?

    • Jane's Patisserie on April 25, 2020 at 9:29 am

      Yes definitely! Just make sure not to over bake them!

    • Izzy on June 16, 2020 at 6:47 pm

      5 stars
      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!

    • Jane's Patisserie on June 16, 2020 at 9:17 pm

      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!

  121. Samantha on April 10, 2020 at 9:26 pm

    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)?

    • Jane's Patisserie on April 11, 2020 at 1:39 pm

      Cornflour = cornstarch! We just call it cornflour. And it’s important to use it if you can.

    • Sally on May 15, 2020 at 10:07 pm

      Hey! Will be trying this recipe tomorrow, can I substitute light brown sugar for demerara Sugar? Would this be an issue?

    • Jane's Patisserie on May 16, 2020 at 9:17 am

      Hey! I would personally just use all granulated! x

  122. Rebecca on April 10, 2020 at 6:16 pm

    5 stars
    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 😍

    • Jane's Patisserie on April 10, 2020 at 7:15 pm

      You can increase the flour by 25g, but the texture will slightly different, and they may spread a bit more!

  123. Abb on April 10, 2020 at 11:46 am

    5 stars
    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!

    • Jane's Patisserie on April 10, 2020 at 3:24 pm

      Hello! That’s amazing – I definitely wouldn’t recommend using that much baking powder again, as it definitely does not need that amount.

  124. Rebecca Carpenter on April 8, 2020 at 2:13 pm

    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!

  125. Hattie on April 5, 2020 at 4:08 pm

    I haven’t any unsalted butter. Would normal butter still work?
    They look delicious can’t wait to bake them!

    • Jane's Patisserie on April 5, 2020 at 4:11 pm

      I’m not sure what you mean by normal butter.. but it should be fine for these.

  126. Immi on April 1, 2020 at 10:42 pm

    5 stars
    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!!!

    • taira on April 4, 2020 at 4:20 pm

      5 stars
      Just a question could I use muscovado sugar instead of the brown sugar.

    • Jane's Patisserie on April 4, 2020 at 4:20 pm

      Yes you can!

  127. Natasha on March 11, 2020 at 6:41 pm

    5 stars
    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 🙂

    • Jane's Patisserie on March 11, 2020 at 8:38 pm

      Ahh that’s so lovely! Thank you so much!! x

  128. Catrin on March 10, 2020 at 2:51 pm

    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

    • Jane's Patisserie on March 11, 2020 at 9:20 am

      They’re meant to be cookie-like – a slightly crunchier outside with a gooey middle!

  129. Chloe on March 10, 2020 at 1:19 pm

    3 stars
    I don’t know what went wrong… why have mine turned out to be a sponge rather than a cookie??

    • Jane's Patisserie on March 11, 2020 at 9:20 am

      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!

    • Evie on March 29, 2020 at 3:47 pm

      4 stars
      Mine turned out sponge like to however they still taste great

  130. Joanna on March 9, 2020 at 11:01 am

    Hi Jane,

    Is it possible to use other chocolate for this recipe e.g. galaxy chocolate, in the same measurements?

    Love all your recipes!

  131. Vicki on February 10, 2020 at 9:34 pm

    4 stars
    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 🙂

    • Jane's Patisserie on February 12, 2020 at 1:54 am

      As I’ve said before, the dryness of the cookie dough does not affect the bake.

  132. Ericka on January 31, 2020 at 10:41 pm

    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 ☺️

    • Jane's Patisserie on February 1, 2020 at 9:58 pm

      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!

    • becki stanfield on May 4, 2020 at 9:25 am

      5 stars
      Can I use any other chocolate with these? X

    • Jane's Patisserie on May 4, 2020 at 9:55 am

      Basically yes! Soft centred chocolates are better frozen before using though!

  133. Jess on January 26, 2020 at 11:38 am

    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!

    • Jane's Patisserie on January 26, 2020 at 2:19 pm

      The mixture is quite dry – it just needs a little less baking time perhaps.

  134. Adam Walker on January 14, 2020 at 10:37 pm


    By kinder chocolate bars do you mean the small bars with the white center like these?

    Many thanks,

  135. Kim on December 24, 2019 at 4:50 am

    Hi Jane
    Kind of silly question , when you say cornflour I googled it does that mean corn starch? Planning on making these tomorrow for Xmas 😳 it days on google they are same thing

    • Jane's Patisserie on December 24, 2019 at 8:44 am

      Yeah, I’m in the UK and we call it cornflour!

  136. India Ede on October 30, 2019 at 12:40 pm

    Can I freeze these?

  137. Kiki Lang on October 24, 2019 at 9:24 am

    If you made these into cookies, would it still be 16 portions youd split it into and for the same time/temp in the oven?

  138. Jessica on October 22, 2019 at 10:00 pm

    Hi Jane
    So I’m planning on making these very soon and was just wondering is granulated sugar just normal sugar that you put in your tea? Or should I use caster sugar instead?
    Many thanks

    • Jane's Patisserie on October 23, 2019 at 9:23 am

      Granulated sugar is granulated sugar, caster sugar is different and smaller granules. In the supermarket it’s classed as granulated, but as to what people put in their tea it can vary I have found!! x

    • Anne-Marie on May 15, 2020 at 7:36 am

      If you cant get granulated sugar can you use caster sugar?

    • Jane's Patisserie on May 15, 2020 at 9:28 am

      I would use all brown sugar if you can, but you can for sure try the caster sugar!

  139. Sammi Penn on October 12, 2019 at 8:31 am

    5 stars
    My boyfriend and I were very impressed with this recipe, thanks!

  140. Zoe on September 27, 2019 at 10:34 pm

    I’m looking forward to trying these! My husband is Coeliac though; do you think it would work using gluten free flour instead? Thank you in advance!

    • Jane's Patisserie on September 28, 2019 at 7:30 am

      Hey! Well, you wouldn’t be able to use Kinder Bueno, so I’m not too sure this is the best one. You MUST still use the cornflour, and they’ll probably be crumbly. I wouldn’t suggest adding in too much more kinder chocolate either as that’ll make it ‘wetter’ when baking!

  141. Hesaa on September 27, 2019 at 8:40 am

    Tried it yesterday, LOVE!
    I wonder if I can bake this into individual cookies?

  142. Jasmine on August 12, 2019 at 12:47 am

    Hi jane can you use stork in this recipe and your blondie and brownie recipes? X

    • Jane's Patisserie on August 12, 2019 at 9:24 am

      You can, but I generally prefer using unsalted butter!

  143. Jessica on June 20, 2019 at 5:39 pm

    5 stars
    Hi Jane, I don’t have a square 9×9 tin, I do have square/rectangular glass Pyrex dishes would I be able to use these instead to bake in the oven? Thank you!

    • Jane's Patisserie on June 20, 2019 at 7:16 pm

      Is the dish still 9×9″? The size is the most important bit to get it to bake right – but you could give it a go!

    • Jessica on June 23, 2019 at 8:48 am

      Hi Jane thanks for the response! I don’t think it is, I’ve found tins that are 20cm squared and 24cm square would either of these do? Thank you!

    • Jane's Patisserie on June 23, 2019 at 9:38 am

      The 24cm is closest to the 9″ so maybe give that one a go!! X

  144. Jim on June 16, 2019 at 3:45 pm

    How long should I re-warm in microwave at 700w?
    Thank you jane

    • Jane's Patisserie on June 16, 2019 at 8:43 pm

      Umm – mine is 1000w and I usually do about 25 seconds?!

  145. Karina on May 6, 2019 at 3:40 pm

    5 stars

    These look amazing! I’m trying to find a recipe for kinder blondies as I’ve been asked to make them! Would you say this is the same thing?

    • Jane's Patisserie on May 6, 2019 at 3:54 pm

      Hiya! No, these are cookie bars. They are cookies in a traybake form.

  146. Aaron on April 19, 2019 at 1:18 pm

    5 stars
    These tasted amazing. Thank you for the recipe!

  147. Anna on April 8, 2019 at 10:43 pm

    5 stars
    Absolutely gorgeous, thank you for the recipe. We used just the chocolate bars (not the Bueno) and they came out lovely. The only downside is how quickly they get eaten!

  148. Ashlee Stevens on April 5, 2019 at 4:46 pm

    5 stars
    Hi Jane,

    I was wondering when you say Vanilla do you mean vanilla extract?

    Sorry for the silly question x

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