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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 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.

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!

The only thing I often struggle with when making Kinder Bueno related goodies, particularly ones that involve the Kinder Chocolate itself, is that my Other Half tends to steal them as it’s his favourite chocolate. Honestly, he finds them and steals them, so I now have to hide them. They don’t stay in my usual chocolate box of goodies for him to raid, they’re upstairs in the office to avoid his temptation.

When I suggested these bad boys to him, and he then told all his colleagues they basically jumped and screamed. However, I felt kinda mean that I didn’t share the first batch…. they were too tasty! However, I was kind and shared the next few batches I made as I was in a bit of a Kinder Overload for a while. I never thought there could be such a thing, but there 100% was. All I did was eat a different chocolate for a while, but I soon came back to Kinder.

When I gave a different 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 I did it where I put the Kinder Chocolate pieces in first into the cookie dough, 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!

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!

If you’re not careful, the chocoalte 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! 
4.91 from 61 votes
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

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 190C/170C fan, and line a 9x9inch 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 till 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 till they're combined in. 
  • 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 9x9inch 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

  • 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! 
Nutrition Facts
Kinder Bueno Cookie Bars!
Amount Per Serving
Calories 299 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 25mg8%
Sodium 163mg7%
Potassium 109mg3%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 25g28%
Protein 3g6%
Vitamin A 195IU4%
Calcium 19mg2%
Iron 1.6mg9%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

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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.

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

207 Comments

  • Meg Sheppard
    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

    Reply
  • Lucy
    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?)

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

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

  • Danielle
    September 21, 2020 at 9:54 pm

    Hello,

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

    Thanks in advance

    Reply
  • Sk
    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

    Reply
  • Steph
    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 😊

    Reply
    • Jane's Patisserie
      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

  • Lucy
    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 ?

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

      Yes that should be okay for these! x

  • Sue
    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

    Reply
    • Jane's Patisserie
      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!

  • Eloise
    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 😁

    Reply
    • Jane's Patisserie
      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
      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

  • Lauren
    August 5, 2020 at 12:18 am

    Hi Jane,

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

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

      Yep, it should still be the exact same!

  • Clarrie
    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 🙂

    Reply
    • Jane's Patisserie
      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

  • Imaan
    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

    Reply
    • Jane's Patisserie
      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!

  • Stephanie
    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

    Reply
    • Jane's Patisserie
      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

  • Tamara
    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

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

      That’s about half the recipe! x

    • Tamara
      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.

  • Mary
    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

    Reply
    • Jane's Patisserie
      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!

  • Gal
    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?

    Reply
  • Sharna
    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

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

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

  • Charlotte
    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

    Reply
    • Jane's Patisserie
      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!

  • Amanda
    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

    Reply
  • Sarah Hayden
    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

    Reply
    • Jane's Patisserie
      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!

  • Kelsey Mclachlan
    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

    Reply
  • Sophie
    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,

    Sophie

    Reply
    • Jane's Patisserie
      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?

  • Isabelha
    July 3, 2020 at 8:59 pm

    hello, is corn flour granulated or refined?

    Reply
    • Jane's Patisserie
      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!

  • Michelle
    July 1, 2020 at 10:28 am

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

    Reply
  • Leah
    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

    Reply
    • Jane's Patisserie
      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!

  • Josie
    June 25, 2020 at 10:16 pm

    Hi

    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

    Reply
    • Jane's Patisserie
      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!

  • Jordan
    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

    Reply
  • Isobel
    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?

    Reply
    • Jane's Patisserie
      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

  • Jade
    June 19, 2020 at 4:57 pm

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

    Reply
  • Sienna
    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

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

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

    • Alicia
      July 22, 2020 at 1:43 pm

      How long can you freeze them for?

    • Alicia
      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
      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
      July 25, 2020 at 9:01 pm

      5 stars
      Thankyou jane!

  • Ally
    June 15, 2020 at 10:41 pm

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

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

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

  • Dionne Nobbs
    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?

    Thanks

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

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

  • Ella
    June 11, 2020 at 2:17 pm

    Hi!
    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?
    Thanks!

    Reply
    • Jane's Patisserie
      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!)

  • Rebecca
    June 10, 2020 at 8:11 am

    5 stars
    Hi,
    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?

    Reply
    • Jane's Patisserie
      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
      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
      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?

  • Any Parkington
    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

    Reply
  • Lorette Day
    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!

    Reply
  • Erin
    June 1, 2020 at 3:32 am

    5 stars
    Honestly so delicious!!!

    Reply
  • Courtney
    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?

    Reply
    • Jane's Patisserie
      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!

  • Chloe
    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?

    Reply
    • Jane's Patisserie
      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

  • Orla
    May 25, 2020 at 8:14 pm

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

    Reply
    • Jane's Patisserie
      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!

  • Amelia
    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

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

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

  • Nicole
    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

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

      Hey! I would use all light brown sugar xx

  • Ellie
    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?

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

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

  • Lauren
    May 21, 2020 at 8:26 pm

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

    Reply
  • Chloe
    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 ?

    Reply
  • louise
    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 🙂

    Reply
  • Emily Bowman
    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!

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

      It would work well! I love using magic stars!

  • Ella
    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 🙂

    Reply
  • Louise
    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.

    Reply
    • Jane's Patisserie
      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!

  • Gemma
    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.

    Reply
    • Jane's Patisserie
      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

  • Mon
    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.

    Reply
    • Jane's Patisserie
      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
      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.

  • Lucy
    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

    Reply
    • Jane's Patisserie
      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

  • Holly
    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? 🙂

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

      Yes you can!

    • Josie
      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
      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

  • Natasha
    May 11, 2020 at 2:38 pm

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

    Reply
    • Jane's Patisserie
      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

  • Laura
    May 8, 2020 at 5:01 pm

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

    Reply
  • Amber
    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!

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

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

  • Katie Owens
    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.

    Reply
    • Jane's Patisserie
      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

  • Jess
    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 😊

    Reply
    • Jane's Patisserie
      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
      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

  • Loren
    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!

    Reply
    • Ethan
      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
      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!

  • Sophie
    May 4, 2020 at 11:58 am

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

    Reply
  • Maria Battigelli
    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!

    Reply
  • Abigail Williams
    May 4, 2020 at 11:21 am

    5 stars
    amazing recipe absolutely LOVE IT

    Reply
  • Kayleigh
    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.

    Reply
    • Jane's Patisserie
      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

  • Lucy
    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

    Reply
  • Jemma Butler
    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!

    Reply
  • Neemo
    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

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

      You should use all granulated!

    • Neemo
      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!

  • Estelle
    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

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

      The ingredients used are listed on the recipe!

  • Chloe
    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!

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

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

  • Emma M
    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.

    Reply
    • Jane's Patisserie
      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!

  • Megan K
    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!

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

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

    • Izzy
      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
      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!

  • Samantha
    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)?

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

      Hey! I would personally just use all granulated! x

  • Rebecca
    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 😍

    Reply
    • Jane's Patisserie
      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!

  • Abb
    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!

    Reply
    • Jane's Patisserie
      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.

  • Rebecca Carpenter
    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!

    Reply
  • Hattie
    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!

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

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

  • Immi
    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!!!

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

      Yes you can!

  • Natasha
    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 🙂

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

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

  • Catrin
    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

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

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

  • Chloe
    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??

    Reply
    • Jane's Patisserie
      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
      March 29, 2020 at 3:47 pm

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

  • Joanna
    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!

    Reply
  • Vicki
    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 🙂

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

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

  • Ericka
    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 ☺️

    Reply
    • Jane's Patisserie
      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
      May 4, 2020 at 9:25 am

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

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

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

  • Jess
    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!

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

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

  • Adam Walker
    January 14, 2020 at 10:37 pm

    Hey,

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

    Many thanks,
    Adam

    Reply
  • Kim
    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
    Thxs

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

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

  • India Ede
    October 30, 2019 at 12:40 pm

    Can I freeze these?

    Reply
  • Kiki Lang
    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?
    Thanks

    Reply
  • Jessica
    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
    Xx

    Reply
    • Jane's Patisserie
      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
      May 15, 2020 at 7:36 am

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

    • Jane's Patisserie
      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!

  • Sammi Penn
    October 12, 2019 at 8:31 am

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

    Reply
  • Zoe
    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!

    Reply
    • Jane's Patisserie
      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!

  • Hesaa
    September 27, 2019 at 8:40 am

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

    Reply
  • Jasmine
    August 12, 2019 at 12:47 am

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

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

      You can, but I generally prefer using unsalted butter!

  • Jessica
    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!

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

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

  • Jim
    June 16, 2019 at 3:45 pm

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

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

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

  • Karina
    May 6, 2019 at 3:40 pm

    5 stars
    Hello!

    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?

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

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

  • Aaron
    April 19, 2019 at 1:18 pm

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

    Reply
  • Anna
    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!

    Reply
  • Ashlee Stevens
    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

    Reply

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