Kinder Bueno Cookie Bars!
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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 haven’t any unsalted butter. Would normal butter still work?
They look delicious can’t wait to bake them!
I’m not sure what you mean by normal butter.. but it should be fine for these.
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!!!
Just a question could I use muscovado sugar instead of the brown sugar.
Yes you can!
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 🙂
Ahh that’s so lovely! Thank you so much!! x
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
They’re meant to be cookie-like – a slightly crunchier outside with a gooey middle!
I don’t know what went wrong… why have mine turned out to be a sponge rather than a cookie??
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!
Mine turned out sponge like to however they still taste great
Hi Jane,
Is it possible to use other chocolate for this recipe e.g. galaxy chocolate, in the same measurements?
Love all your recipes!
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 🙂
As I’ve said before, the dryness of the cookie dough does not affect the bake.
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 ☺️
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!
Can I use any other chocolate with these? X
Basically yes! Soft centred chocolates are better frozen before using though!
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!
The mixture is quite dry – it just needs a little less baking time perhaps.
Hey,
By kinder chocolate bars do you mean the small bars with the white center like these?
Many thanks,
Adam
Yep!
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
Yeah, I’m in the UK and we call it cornflour!
Can I freeze these?
Yep!