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A giant Kinder Cookie Pie with a chocolate chip cookie dough, white chocolate hazelnut filling with kinder bueno and chocolate! 

Oh that’s right… I HAVE GONE THERE. I have finally posted one of the most highly requested beauties of a recipe in such. a. long. time. AND I AM SO EXCITED FOR YOU TO BAKE IT!!

Honestly I have lost count of the amount of instagram DMs, Facebook comments, emails etc I have had requesting a cookie pie recipe… so I thought now was the right time! I will say… part of the reason it took so long is perfecting the recipe. 

There is quite a lot of pressure when creating a recipe that is so highly requested (such as my NYC Chocolate Chip Cookies!) to get it right before posting. That does go without saying, and all recipes are tested well before posting… but sometimes it needs more. 

I am not sure of the original ‘cookie pie’ but I have seen LoveCleverCookie on instagram post them many a time, so I knew what people wanted! The actual recipe though was a bit of a random one that came from a few others put together. 

I would say the main base of this recipe is a mixture of my NYC Cookies and my Cookie Bars such as my Kinder Bueno Cookie Bars! I felt like I needed a drier cookie dough so that it’s easier to mould and it worked!

I used the same base recipe, but had to increase it so that there was enough. This took a bit of work to get it right, but I thought the easiest way to do it was to focus on a tin size (I used this 8” springform cake tin for best results). 

I tried using other tins without a springform and they do work if you line the sides, but as with cheesecakes I found this springform one the best as it made it so much easier to come out after it had been baked! 

When filling the tin I split my cookie dough into three… I use one third of the cookie dough on the base of the tin, one third around the sides of the tin, and the final third on the top! It makes it very straight forward to do. A third is roughly 475g by the way! 

Now because this is quite an expensive base because of the filling, I just used normal chocolate chips in the dough. You don’t want big chunks of chocolate as you need the pie to be sealable so chips, or small chopped chunks of chocolate is best. 

I will say that the cookie dough is much easier to mix with a mixer – it has quite alot of dry ingredients in it on purpose as it needs to be solid! If your cookie dough is ‘wet’ then you will have measured something wrong. It will need additional flour in it to make it dryer! 

So the most important bit about all of this… is the filling. This is why this particular one is a ‘Kinder Cookie Pie’ because of the gloriously delicious filling that I want to devour with a spoon on its own over and over. 

Many people have heard of the White Chocolate Hazelnut spread that is more commonly known as Kinderella spread… and I was lucky enough to be gifted and sent a massive tub of the stuff from Black Milk Cereal! 

It honestly tastes like the insides of a kinder bueno and its the dream. I will say though… in this pie? I use 750g of the stuff. So… a lot. There are a few places you can buy a similar product such as Morrisons.

Any spread theoretically works (I will be posting other versions on my blog in the near future!) but you can swap too Nutella for a cheaper and easier alternative to the hazelnut spread if you wanted! But for the correct result, you do need the 750g. 

When you have put the first third of the cookie dough on the base of the tin, and the second third around the sides of the tin you fill it with the spread – I find this easiest when the spread has been microwaved ever so slightly!

I then press into the spread some chunks of kinder chocolate and kinder bueno and set it in the freezer for 30 minutes! Then, I cover the top with the final third of cookie dough. This then gets set in the freezer again for an hour before baking!

I found the chilling technique meant it baked better (especially if your cookie dough was too soft!). The baking is a little stressful but you just have to roll with it. I have a fan over and baked for 30 minutes at 180c! 

If you find your oven is a tad temperamental its best to lower the temp slightly and bake for longer but you are looking for a deep golden! Once baked, you leave it on the side STILL IN THE TIN until it has cooled for at least an hour. After this, I put it in the fridge for a 4-5 hours (or over night!). 

You want to chill the cookie pie so that the spread is firmed up and solid again before cutting! As I use the springform tin its easy to take it out, but you want it to be cold still. I then portion with a large sharp knife… and enjoy! 

I have filmed a video to show all this which will be on my instagram, tiktok accounts etc so make sure to check it out! If you have any questions then leave them below! xx

Kinder Cookie Pie!

A giant Kinder Cookie Pie with a chocolate chip cookie dough, white chocolate hazelnut filling with kinder bueno and chocolate! 
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: chocolate chip, cookie pie, Kinder Bueno
Prep Time: 1 hour
Cook Time: 30 minutes
Chilling Time: 8 hours
Total Time: 9 hours 30 minutes
Servings: 12 Slices
Author: Jane's Patisserie

Ingredients

Cookie Dough

  • 200 g Unsalted Butter/Stork
  • 225 g Light Brown Soft Sugar
  • 100 g White Granulated Sugar
  • 1 Medium Egg
  • 1 Egg yolk
  • 1 tsp Vanilla (optional!)
  • 425 g Plain Flour
  • 2 tbsp Cornflour
  • 1.5 tsp Bicarbonate of Soda
  • 1/2 tsp Sea Salt
  • 400 g Chocolate Chips (I used Milk)

Filling

  • 750 g White Chocolate Hazelnut Spread
  • 150 g Kinder Chocolate/Kinder Bueno

Instructions

  • Add the unsalted butter, light brown soft sugar and white granulatted sugar to a bowl and beat together until creamy - I use my stand mixer with the beater attachment.
  • Add in the egg, egg yolk, and vanilla extract and beat again.
  • Add in the plain flour, cornflour, bicarbonate of soda, and salt and beat until a thick cookie dough is formed!
  • Add in the chocolate chips and beat the cookie dough again until distributed well!
  • Split the cookie dough into three equal portions (about 475g each).
  • Line the bottom of a 8" springform cake tin (at least 2.75" in depth).
  • Press the first third of cookie dough onto the bottom of the cake tin.
  • Press the second third of cookie dough around the sides of the cake tin evenly.
  • Melt the white chocolate hazelnut spread for 20 seconds in the microave to loosen slightly or mix in a bowl briefly to loosen. Pour into the cake tin inside the cookie dough case!
  • Press the kinder chocolate/kinder bueno into the spread. Freeze the pie at this stage for an hour.
  • Once frozen, cover the top of the Kinder Cookie Pie with the final third of cookie dough, making sure to seal it well!
  • Freeze the Kinder Cookie Pie for another hour whilst you preheat the oven to 200°c for a regular oven, or 180°c for a fan oven like me.
  • Once chilled and the oven preheated, bake the Kinder Cookie Pie for 30 minutes until the pie is lovely and golden on top. Leave to cool outside of the oven for an hour and do NOT remove from the tin.
  • Once cooled for an hour, put the Kinder Cookie Pie in the fridge and chill for 5-6 hours (or preferably overnight!)
  • Once it has been chilled, carefully remove from the tin!
  • Using a large and sharp knife, portion the Kinder Cookie Pie!
  • ENJOY!

Notes

  • I use the Hazelnut Cream spread from Black Milk Cereal (gifted) 
  • Inspired by LoveCleverCookie!
  • I use this milk chocolate in my baking for the chocolate chips. 
  • If your oven runs hot you will want to reduce the temp slightly by 10°c so the pie doesn't burn.
  • If you want to reduce costs you can reduce the spread to 500g worth, but its will be shallower! 
  • If you don't want to use cornflour you need to replace it with 50g more plain flour. 
  • This cookie pie lasts 3-4+ days (best kept in the fridge!). 

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

115 Comments

  1. Darcy Wilson on September 21, 2021 at 1:51 am

    Morning,
    Really want to make this but we cant get that spread where I live and I’m not a massive Nutella fan, do you have any other similar recipes or suggestions?
    Thank you.

  2. Dana Smith on September 16, 2021 at 8:18 am

    Followed recipe, but sides are still raw could I rebake without the tintoretto cook sides?

  3. Georgia Barber on September 14, 2021 at 12:10 pm

    when making The cookie dough mix, can you throw everything in a bowl at once, mix it up, then add the choc chips last rather than butter/sugar, eggs, then flour.e ?

    • Jane's Patisserie on September 20, 2021 at 10:56 am

      I would recommend following the recipe as written. x



  4. Daisy G on September 13, 2021 at 9:22 pm

    5 stars
    Hi! Love this recipe, done it so many different times in different flavours etc! Would it be possible to make a gluten free one?? If I changed the flour to gluten free would I need to use Xanthan gum or something? And if so how much? Thanks!

  5. Veronica on September 6, 2021 at 2:00 pm

    Hi!! I’m looking at making this recipe, however I’m finding it difficult to find white hazelnut spread. Do you have a different alternative? I live in Sydney, Australia. Thanks!

  6. Charley on August 25, 2021 at 6:38 am

    Hi Jane!
    I wondered if this freezing/chilling method can apply if I want to bake a fudge layer into a brownie for example?
    Do you happen to know if the fudge would hold up in the oven if I were to bake it as a middle layer between two brownie layers?

  7. Becca on August 12, 2021 at 6:45 pm

    I used the right size tin and right ingredients but the top overflowed in the oven, did anyone else have this issue?

    • Abbie on September 1, 2021 at 6:14 pm

      5 stars
      Hi Jane,

      Thank you so much for this recipe, it’s amazing! I’ve made loads of different variations using your recipe now and everyone loves them – white kinder bueno definitely still my favourite of them all and I just used the Morrison’s spread.

      The latest variation I’m going to try is a vegan cookie pie. I just wondered if you’d have any suggestion for substituting the egg?

      Thank you



    • Jane's Patisserie on September 2, 2021 at 4:57 pm

      Hiya! Aw thank you so much I am so happy you loved it! I haven’t tried this but it is worth a try using my vegan cookie recipe for guidance on this x



  8. Jo on August 9, 2021 at 4:08 pm

    I don’t have any granulated sugar can I use caster?
    Many thanks

  9. Joan on August 7, 2021 at 9:56 am

    5 stars
    Love this recipe & really enjoyed making it; just wondering about keeping the cookie dough soft: I think I may have overbaked; the outside of my crust was quite crunchy – too crunchy around the sides – I ended up cutting off the edge crust when I served it so that it was manageable with a fork. It was gorgeous to taste, & the different textures we’re amazing together. Did I perhaps make the crust too thick? Or did I leave it in for too long? Should the dough still be soft to cut?

    • Jane's Patisserie on August 13, 2021 at 2:49 pm

      Hiya! I am so glad you loved it. Yes this just sounds like it was overbaked!x



    • Sam on September 21, 2021 at 10:24 pm

      Hi Jane, I struggled to get this out of the tin once it had set in the fridge, what do you recommend to prevent this from happening again? Thank you xx



  10. Melly on August 6, 2021 at 5:30 pm

    Hi!
    I have just made this and it looks delish! The crust rose up at the sides though and the middle sunk down whilst cooling. It looks cooked and is a golden brown all over ( the crust looks almost a little too baked) any ideas on how to stop it sinking and separating next time?
    Xxx

    • Jane's Patisserie on August 9, 2021 at 9:16 am

      Sometimes this happens based on how its filled, or if there is an air gap – how did it turn out after cooling? x



  11. Lucy on August 6, 2021 at 3:21 pm

    Have you used this recipe to make individual cupcake tray cookie pies?

  12. Lynn on July 31, 2021 at 7:10 pm

    Hi Jayne can I use biscoff in the cookie dough pie

  13. Emma on July 25, 2021 at 7:36 pm

    5 stars
    Hey Jane! We’ve just baked this for the third time (can you tell how much we love it?!) We have our housewarming on Saturday so 5 days from now, can we freeze it so we can serve some to our guests?

    • Jane's Patisserie on July 29, 2021 at 12:11 pm

      Hiya! Ahh I’m so glad to hear that! Popping it in the freezer should be absolutely fine, no worries – hope this helps! x



  14. Jo on July 21, 2021 at 10:24 am

    5 stars
    I made this using Nutella and it was a big hit. Can you freeze after cooking and cutting into slices?

  15. Kelly on July 1, 2021 at 5:25 pm

    I’m just about to make this at the request of family. I forgot to buy the sea salt.. I have regular will that be okay? Will it affect the recipe if I don’t use it?

    Thank you

    • Jane's Patisserie on July 3, 2021 at 12:22 pm

      Regular table salt isn’t similar enough in my opinion so either use a pinch, or leave it out x



    • Ebony on July 26, 2021 at 1:24 pm

      Should it be wobbly on the top when I take it out the oven?



    • Jane's Patisserie on July 30, 2021 at 11:35 am

      It can be yes as the spread is liquid in the middle – but after cooling and setting it should be fine!



  16. Laura on June 30, 2021 at 11:08 pm

    5 stars
    Made this yesterday for my friends birthday, it is a massive show stopper, turned out perfectly. Thank you for sharing the recipe Jane. X

  17. Jane on June 29, 2021 at 9:01 am

    Hi, could I make this red velvet by substituting some flour for cocoa powder and adding red food colouring. If so how much cocoa powder and how much red colouring. Thank you

  18. Andrew on June 18, 2021 at 10:52 pm

    Does anyone else experience the cookie pie looking like it has exploded in the springform tin?

    Each time I’ve baked this, it has risen and started coming apart at the top.

    Anyone any hints/ tips?

    • Jane's Patisserie on June 28, 2021 at 2:56 pm

      Hey! Are you sure you are using the same depth tin?x



  19. Dino on June 12, 2021 at 1:58 pm

    Can I freeze this after being baked for a future date? 😊

    • Jane's Patisserie on June 14, 2021 at 1:13 pm

      Yes!x



  20. Dino on June 10, 2021 at 10:12 pm

    5 stars
    Can you freeze this after it has been baked and set in the fridge?

    • Jane's Patisserie on June 14, 2021 at 11:03 am

      Hey, yes you can!x



  21. Carly on June 10, 2021 at 9:12 pm

    Hi Jane,

    If I were to freeze this a week in advance, would it need to be baked for longer? Or would the time remain the same?

    Thank you 😊

    • Jane's Patisserie on June 14, 2021 at 11:04 am

      Hiya, no time would remain the same x



  22. Laura on June 10, 2021 at 9:06 pm

    3 stars
    Hi, Im half way the process, just waiting for it to set…. But it’s not… Its been in the fridge now for over 4 hours and I took it out and cut it and it’s not set 🤔 I used Nutella. Any ideas 🤷‍♀️

    • Jane's Patisserie on June 14, 2021 at 11:11 am

      Maybe leave it over night because sometimes due to the weather it can take longer x



  23. Megan on June 9, 2021 at 9:07 pm

    I used your recipe and everyone LOVED it! I can’t wait to make another!!
    However, my best friend is allergic to egg, do you have any suggestions for a substitution??

    Thank you xx

  24. Mandy on June 4, 2021 at 6:13 pm

    Can you freeze the cookie pie for a week or so, before it’s baked? Thank you

    • Jane's Patisserie on June 7, 2021 at 4:25 pm

      Yes!x



  25. Mandy on June 4, 2021 at 1:05 pm

    Hi, just wanted to ask about the cookie pie, can it be frozen, for say like a week, as I’m trying to prep stuff for a birthday! Thank you
    Ps love the cookies, batch make and freeze… love😍

    • Jane's Patisserie on June 7, 2021 at 4:26 pm

      Hey, yes it can xx



  26. Melissa Brown on May 30, 2021 at 3:19 pm

    Hi, I am just in the process of making this for my sons 8th birthday tomorrow (immediately chosen by him when he saw the picture!)
    I have just realised I am out of bicarbonate of soda. Will it be ok if I leave this out?
    Thank you!

    • Jane's Patisserie on June 2, 2021 at 1:12 pm

      All ingredients are quite key for best results, especially something like that (As it changes how it bakes) so personally I would buy some x



  27. Sammy on May 26, 2021 at 4:31 pm

    4 stars
    This recipe is amazing I use a 9inch tin as I don’t have anything smaller at the moment.
    I have a problem when it cools it cracks along one side at the top 🤷‍♀️
    Not sure what I’m doing wrong also I can’t seem to fit in 750g of filling it won’t fit so I fill it as far as I can.

    • Jane's Patisserie on May 26, 2021 at 6:37 pm

      As your tin is the incorrect size it may not fit all the ingredients, and can also cause a problem with the baking.



  28. Kerianne on May 22, 2021 at 11:53 am

    Hi Jane, I’m planning on making this next week but my freezer is jam packed! Would the recipe work if chilled in the fridge instead please?Thank you

    • Jane's Patisserie on May 22, 2021 at 3:22 pm

      No it needs freezing to set properly before baking! x



  29. Kelly on May 22, 2021 at 9:08 am

    Hi Jayne,
    I Have been waiting for you to post this recipe!
    I might struggle to get a round cake tin in my freezer! Could I use a 2lb loaf tin instead with the same ingredients? X

    • Charlotte on August 28, 2021 at 12:58 pm

      Hi Jane,

      What would measurements would you recommend for a 6” pan please?

      Thanks



  30. Claire on May 22, 2021 at 8:34 am

    I wanted to try this with a Nutella spread but only a thin layer would I use something like 200g Nutella and 200g chocolate or all chocolate or Nutella and would the cookie base be the same amount and the same amount of time to cook it and can I use mini eggs in cookie base.
    Thanks

    • Jane's Patisserie on May 24, 2021 at 12:26 pm

      Hiya, unfortunately I have not tested it with 200g with spread but I assume it would be less cooking time. And yes that could work xx



  31. Kelly on May 19, 2021 at 2:32 pm

    Hi Jane,

    My eyes popped out of my head when I saw you had posted this! Been waiting for something like this.
    Quick question, I might not be able to fit an 8 inch cake tin in my freezer! Would I be able to use a 2lb loaf tin instead? Would I need to adjust the timings/ingredients?
    Thanks

  32. Anthony Osude on May 17, 2021 at 11:15 am

    Love this recipe – my girlfriend’s new favourite!

    • Jane's Patisserie on May 17, 2021 at 11:54 am

      Aww yay!!x



  33. Amy on May 15, 2021 at 8:38 pm

    I’ve made this today, my pie has a crack around the top, did I over work my cookie dough perhaps?
    Thanks

    • Jane's Patisserie on May 17, 2021 at 12:14 pm

      Hello, yes you could well have done xx



  34. Nic | Nic's Adventures & Bakes on May 15, 2021 at 4:28 pm

    5 stars
    Thanks for sharing, wow this looks amazing 🙂

    • Jane's Patisserie on May 17, 2021 at 12:00 pm

      Thank you so much!!x



  35. Zoe on May 14, 2021 at 8:26 pm

    Hi!

    How would I alter this recipe to have a chocolate cookie base? How much flour would I need to swap out for cocoa powder? I’m not a hazelnut fan but think a chocolate base with a cookies and cream spread filling would be amazing. Thank you!

    • Jane's Patisserie on May 15, 2021 at 11:30 am

      Hiya! Swap out 50g xx



  36. Samantha on May 14, 2021 at 6:25 pm

    Hi I want to try this and only have a 9 inch springform tin, what would the recipe be for that please? Also can’t wait for you book (got it preordered on amazon), use your recipes all the time. Love them

    • Jane's Patisserie on May 15, 2021 at 11:29 am

      Hello! Its about 1/3rd bigger so you will need to increase the recipe by a 1/3rd and the baking times will change or you will just have to make a shallower bake. Ahh thank you so much that is so exciting, I hope you love it when it comes!xx



  37. Violet on May 12, 2021 at 10:32 am

    Hi Jane, made this yesterday & it rose about an inch above the tin. Then on cooling the crust came away from the edges & sunk down. What could I have done wrong?

    • Jane's Patisserie on May 15, 2021 at 10:23 am

      Hiya, it may be slightly under baked or cooling too quickly?x



    • Taylor on May 28, 2021 at 5:30 pm

      Mine has done the same too, I followed the recipe and instructions exactly as stated x



  38. Sophia Andrews on May 11, 2021 at 9:02 pm

    Hey srry to bother recipe looks great! Do u have any recipes for jam bars aka jam pasty’s or jam shortcake. If not do you think making double the amount of shortbread of your millionaires recipe and deciding it into two filling the middle with jam would work? I see a lot of recipes online where they crumble the top but I’m personally not a fan I like just a smooth shortbread top. How long would u bake this for and what temp thanks xx

  39. Nicole Finnigan on May 11, 2021 at 8:44 pm

    Hi Jane, going to make this on Saturday. Just wondering will the recipe be okay for a 9″ springform tin?

    • Jane's Patisserie on May 15, 2021 at 10:04 am

      Hello! The baking times would change as that is 1/3rd bigger in volume xx



  40. Sarah on May 10, 2021 at 11:04 am

    5 stars
    Absolutely love seeing your new posts!! I’m struggling to find the spread but have found Asda’s own cookies and cream spread basically their own oreo spread, I’m going to try this but an oreo version with the oreo chocolate, do you think that will work?

    • Jane's Patisserie on May 10, 2021 at 8:02 pm

      Yes it would!



    • Sara on May 20, 2021 at 3:46 pm

      The hazelnut spread is available in Morrison’s if you have one local!



    • Nicole Beaman on May 26, 2021 at 6:51 pm

      I made my own spread!
      500g roasted hazelnuts blended untill paste
      Then add veg oil untill it’s a nice smooth paste.
      Add 500g of white chocolate and a few tablespoons of icing sugar and its exactly like a Beuno



  41. Charlotte Watt on May 10, 2021 at 9:05 am

    Do you have any tips for getting this out of the springform case? I’ve just made it and it doesn’t seem to want to move. I don’t want to wreck it! Thank you!

    • Jane's Patisserie on May 10, 2021 at 8:00 pm

      I just unclipped the clip and the sides came off as it was nice and chilled from the fridge! Did you manage it in the end? x



  42. Tara on May 9, 2021 at 9:43 pm

    Hi Jane, can this be frozen before baking to bake another day? Or is it best to bake on the day and then freeze after baking?

    • Jane's Patisserie on May 15, 2021 at 9:52 am

      Hiya, yes it can!x



    • Rosie Taylor on May 27, 2021 at 9:51 pm

      Do you have to defrost thoroughly before baking if you leave it in the freezer to bake for another day?? Thanks



    • Jane's Patisserie on May 28, 2021 at 10:55 am

      Hiya, nope bake from frozen!xx



  43. Charlotte on May 9, 2021 at 5:00 pm

    Hi Jane, I have bought the Morrisons spread to make this and couldn’t resist trying a spoonful! It is delish but seems like it will be very thick/sickly to fill the whole thing with! Does the cooking/chilling process change the consistancy? Does it come out a bit like ice cream? Based on the spoonful I just tried it just seems like it would be hard to eat much beyond one or two mouthfuls!

  44. Carla on May 9, 2021 at 9:54 am

    Hiya, whilst the cookie pie is chilling in the fridge, does the 3rd section (the top part of cookie dough) have to be chilled/wrapped at all so it doesn’t dry out?
    Thanks

  45. Hollie on May 9, 2021 at 6:18 am

    Hi, I have a 9inch spring tin how will I change the recipe please xx

  46. Stacy on May 8, 2021 at 11:16 pm

    Can you warm this up

    • Jane's Patisserie on May 10, 2021 at 8:04 pm

      No – as the spread will be a puddle – it needs to be solid.



  47. Caroline Middleton on May 8, 2021 at 10:41 pm

    Have been meaning to try this trend for awhile now so thanks for posting this. So if it’s room temperature, does the filling sag and lose its shape? If you tried to pack these slices up and post for example they’d get really soft and mushy right? Can they only be served from the fridge?

    • Jane's Patisserie on May 15, 2021 at 9:44 am

      Hiya, yes you would have to wrap each slice well to try and prevent it. No they don’t have to be served straight from the fridge they just would be best that way as they might melt if not xx



  48. Kelly on May 8, 2021 at 7:51 pm

    5 stars
    Hey.. can you recommend any other spreads to use or flavour ideas for someone with a bit allergy xx

    • Heidi on May 10, 2021 at 3:41 pm

      Hi! Fab recipie. Could you use peanut butter instead and if so would you use the same amount of spread as Nutell??



    • Jane's Patisserie on May 10, 2021 at 8:05 pm

      Yes you can – and yes everything stays the same. x



  49. S.hannon on May 8, 2021 at 6:49 pm

    Can you use any other spread instead of the white hazelnut spread such as nutella etc.

  50. Georgia Barber on May 8, 2021 at 6:21 pm

    Could you use other spreads (eg. Nutella) and chocolate bars (eg, Galaxy)?

  51. Alice Haynes on May 8, 2021 at 6:16 pm

    5 stars
    Hi, can you substitute the spread in the filling for any spread eg. Cadbury’s or Nutella?

    p.s I love all your recipes and I use them all the time! Thank you! 💜

  52. Sophia Andrews on May 8, 2021 at 5:51 pm

    5 stars
    Hey you know for the chocolate chips I have loads of Easter eggs that need using up would I be able just to chop these down into little chucks to use as chocolate chips? Also would this idea work for regular cookies? Thanks I made the bueno cookies yesterday and OMG they were amazing!!!

    • Jane's Patisserie on May 8, 2021 at 7:41 pm

      Yes it would work! You just want the chunks to be small like a chip!! x



  53. Leanne on May 8, 2021 at 5:31 pm

    I’m in Australia, can you get the spread anywhere here?

    • Vicky on May 29, 2021 at 5:47 pm

      Hi im Currently making this is there anyway to speed up the setting process?



  54. Nicola Wickens on May 8, 2021 at 5:09 pm

    Do you think the concept would work as mini cookie pies? If I scaled down the ingredients and made a couple of smaller pies? I’m worried I’d eat all 12 slices otherwise 🤣 thank you for the recipes and accompanying blog. I find the rationale behind the recipes and technique really useful.

    • Jane's Patisserie on May 8, 2021 at 7:42 pm

      This is really designed as the large pie – would I’d recommend us following my caramel cookie cup recipe, but stuffing that with the spread instead! And thank you! x



  55. Mel on May 8, 2021 at 5:03 pm

    OMG I’m making this now , Tesco didn’t have the white chocolate hazelnut spread , only the milk chocolate , so I brought a jar of each and going to mix it .
    Please tell me this will work ??

    I love making your things and my whole family adore them , they are so delicious 😋

    Also I Reserved a copy of your book in Waterstones yesterday 👍🏻😁 Cannot wait to get it X

    • Jane's Patisserie on May 8, 2021 at 7:42 pm

      Yes it will work!! And thank you so much!! xx



  56. Sara on May 8, 2021 at 2:37 pm

    Can you freeze this ?

    • Jane's Patisserie on May 8, 2021 at 3:00 pm

      Hello, yes you can but the kinder bueno may go soggy xx



  57. Linda Beadle on May 8, 2021 at 1:24 pm

    Your recipes are amazing. Especially your fudge recipes. All my family absolutely love them I have made the Biscoff lots of times also the Easter egg one at Easter. I am about the make the Mint Aero. They all are so easy.
    Thank you for your lovely recipes.

    • Jane's Patisserie on May 8, 2021 at 2:16 pm

      Ahh thank you so much for such a lovely message, this makes me very happy!xx



  58. Pav on May 8, 2021 at 1:22 pm

    This looks amazing!

    Would it possible to incorporate the kinderells into your kinder cheesecake recipe?

    • Claire Whitfield on July 24, 2021 at 1:06 pm

      I’ve tried this recipe a few times, tried in the exact same spring form tin 8″ correcr depth also little mini 4″ spring form and tried with a seamless 8″ 4″ tall tin all times the cookie dough around the edge rises higher than the middle making the middle look dipped, still delicious but any suggestions on how to get the top flat.

      Love all of your recipes 😍



  59. Liane on May 8, 2021 at 12:08 pm

    Hi Jane, never seen anything like this and I will be sure to surprise my friends with it! The spread you were talking about in Morrisons. Is it their own brand White Chocolate & Hazelnut Spread?

    • Jane's Patisserie on May 8, 2021 at 2:59 pm

      Hiya, if you buy the morrison’s version yes it is own brand xx



  60. Hannah on May 8, 2021 at 10:47 am

    Could you use a duo chocolate spread if you can’t find a white spread?

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