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.
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.
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
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.
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
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
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? 🙂
Yes you can!
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 🙂
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
I can only get dark brown or white Granulated sugar, will it still work? 🙂 x
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
I’ve only got large eggs, can I use this instead of medium?
Yes you can use a large egg!
Hi Jane,
I just wanted to ask what you’d recommending replacing the egg with? As I don’t eat eggs, thank you!
You could try a few things, but my personal favourite is the flax seed replacement!
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.
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
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 😊
Hey! Awh thank you!! You can increase them by about another half! I wouldn’t double as that could definitely be too much! X
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
Tried this recipe and it was so easy to follow, the cookie bars came out looking and tasting amazing!
Hi Jane our cookies we’re more doughy if that’s the case shall we bake them for longer?
Yes! Peoples tastes are different and I love them gooey, but if you want them more crunchy then bake for a bit longer!
These turned out great! The family loved them!
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!
amazing recipe absolutely LOVE IT