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.
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.
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
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
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!
Ah yay! I hope you love the blondies!
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
You should use all granulated!
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!
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
The ingredients used are listed on the recipe!
Can I use lurpak slightly salted butter in these? it’s the only butter i can find right now!
Yes that should be fine! I would leave the salt out of the recipe!
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.
Yes the clover butter should be fine for cookie bars – and dark brown sugar works too, it’s just a more caramel type flavour!
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!
You can, but the texture will be quite a bit more cakey rather than cookie like!
Do you think you could bake these in a foil try rather than a cake tin?
Yes definitely! Just make sure not to over bake them!
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!
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!
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)?
Cornflour = cornstarch! We just call it cornflour. And it’s important to use it if you can.
Hey! Will be trying this recipe tomorrow, can I substitute light brown sugar for demerara Sugar? Would this be an issue?
Hey! I would personally just use all granulated! x
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 😍
You can increase the flour by 25g, but the texture will slightly different, and they may spread a bit more!
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!
Hello! That’s amazing – I definitely wouldn’t recommend using that much baking powder again, as it definitely does not need that amount.
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!
I would just leave it out!