Kinder Bueno Cookie Bars!

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

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.