Kinder Bueno Cookie Bars!
*This post may contain affiliate links. Please see my disclosure for more details!*
These Kinder Bueno Cookie Bars are soft, gooey and packed full of everything delicious. These bars are thick, chewy, soft and incredibly easy to make, whilst packed with chunks of kinder chocolate and kinder bueno pieces.
These cookie bars are perfect for birthday parties, afternoon treats, weekend baking sessions or even bake sales as they are always easy to make and an absolute crowd pleaser.
Notes from The Patisserie
Anything that has Kinder in continues to be incredibly popular every day on my blog, and it’s easy t see why. The combination of the creamy milk chocolate iconic flavour, with hazelnut and even a crunchy wafer is delicious – especially when added to something else like a cookie.
- These bars have a soft and gooey texture with crisp golden edges for the crunch
- They are LOADED with everything kinder heaven
- Easy one-bowl recipe
- Ready in about 30 minutes
- Perfect for freezing and making ahead
Unlike individual kinder bueno cookies, these cookie bars are even easier to bake as you shove all of the cookie dough into one lined tin and bake – you can portion them to whatever size piece you want, and it’s better as it takes less time to prep whilst still delivering the same delicious texture.
Ingredient notes + tips
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
- Butter – using an unsalted block butter or bakings spread works well – I usually melt mine in a pan on the hob, or in the microwave in short bursts
- Sugar – the standard cookie mix of light brown and also white granulated sugar for the flavour and texture, I find using caster sugar makes them have a cake-like texture
- Egg – one egg only, I use medium, but large will also work if that’s what you have
- Vanilla – an added little bit of sweetness and flavour, but it’s optional
- Flour – always use plain flour, you don’t want to use self raising. I also add cornflour to create a softer texture, but you can substitute this by using 25g more plain flour
- Raising agents – I only use bicarb in the cookie bars, you don’t want to use baking powder as this changes the texture
- Salt – the best addition in my opinion. I use chunky sea salt, not table salt as it adds flavour and brings out the sweetness
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.
The Kinder Chocolate
So as this is a kinder bueno themed bake, I use the kinder chocolate and the kinder bueno bars. The kinder chocolate is best for the softer more chocolate chunk style part, and the kinder bueno is just kinder bueno with that iconic wafer filling.
Folding through the Kinder Chocolate is easy as its solid, but folding in the Kinder Bueno isn’t as easy because they’re quite a bit more fragile. If you’re worried, I did it a couple of times where I put the Kinder Chocolate pieces into the cookie dough first, and then the Bueno so it wasn’t quite as solid as just the dough on its own. It’s not the end of the world if they Kinder Bueno pieces break up, but if you do it by hand it’ll be a lot safer than using a mixer for this bit
Top tips to make the perfect cookie bars
I use a stand mixer or a hand mixer when making my cookie dough as I have easy access to these, but they are not essential. You can easily make the dough by hand, just with a bit of arm power. Try not to over mix the dough as this can cause texture problems, you just want to mix until it’s just come together.
As with any recipe it is always important to use the correct size tin for a recipe, as this is what they have been tested in. Changing tin sizes can cause volume problems, overall bake problems and consistency issues. I always use a 9″ metal square tin for an even bake all around.
The cookie bars should come out a light golden once baked, and still be soft in the middle. I bake on the dot of 160ºc in my fan oven. but I have an oven thermometer to double check temperatures (and it’s a new oven). If your bars come out a dark golden, or sections on top start to catch, your oven is running too hot and you should try and lower the temperature.
FAQs
Yes, it will soften slightly due to being out of the packet and baked. If you don’t like this, I would suggest to use just kinder chocolate and then decorate after baking with bits of kinder bueno
Yes, you can swap the kinder bueno or kinder chocolate for chocolate chips, or chunks of other chocolates.
These cookie bars are designed to stay slightly softer but you can bake them for longer for a better texture if that is what you prefer
This sounds like your oven is on too high a heat setting, or the wrong oven setting – it’s worth lowering the oven temp by at least 20ºc to see if that helps, or covering the top with foil
Kinder Bueno Cookie Bars!
Ingredients
- 115 g unsalted butter/baking spread
- 135 g light brown sugar
- 55 g granulated sugar
- 1 medium egg (or large)
- 1 tsp vanilla (optional)
- 275 g plain flour
- 1 tbsp cornflour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 100-250 g Kinder chocolate (chopped)
- 100-250 g Kinder Bueno bars (chopped)
Instructions
- Preheat your oven to 190ºc/170ºc fan, and line a 9×9 inch square tin with parchment paper
- Melt the unsalted butter until liquid, and add to a bowl.
- Add in the light brown sugar and granulated sugar and mix the mixture together for a couple of minutes to break the sugar granules down
- Add in the egg and vanilla and mix again until they're combined.
- Add the plain flour, bicarbonate of soda, salt and cornflour and mix again
- Add in the chopped Kinder chocolate, and chopped Kinder Bueno, and fold through. Reserve some for the top if you want .
- Push the mixture into the 9×9 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 to cool in the tin and set
Notes
- I use this 9″ square tin
- These will freeze for 3+ months
- These cookie bars will last for 4-5+ days at room temperature
Storage + Freezing
These cookie bars are delicious on the day of baking, but they will easily last for 4-5+ days at room temperature. If it’s super hot, you can keep them in the fridge.
These bars will also freeze once baked for 3+ months – you can either freeze the whole slice, or portion and then freeze.
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.
They’re definitely over baked then. Did you use the correct size tin?
Hi!
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!
Hi!
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!
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?
Thanks
The cookie dough can be put in the fridge over night! x
Hi, I love this recipe and it always turns out perfect. I was wondering if or how I could make this recipe vegan? Thankyou!
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
Hi Jane
Can I substitute the egg in this recipe?
Yes, usual egg substitutes like flax seed, mashed banana etc work!
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!
Hey!
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?
The raw dough can be in the freezer for 48 hours, or freeze up to 3 months x
Hi Jane! Can you freeze the cookie bars after baking and if so how would you reheat? Love your recipes 🙂
Yes you can! And a quick microwave after thawing for a bit maybe!
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!!
Ideally it would be used – but you can try 1tsp baking powder instead x
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 🤤
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?😅
Did you use plain flour? And how did you mix it?
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?
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!