kinder bueno

Soft, Gooey and Delicious Kinder Bueno Cookies, stuffed with Kinder Chocolate, and topped with Kinder Bueno! 

Kinder Bueno Cookies!

g Unsalted Butter/Stork

g Light Brown Sugar

75 g White Granulated Sugar

Large/Medium Egg

Vanilla

300 g Plain Flour

+ 1/2 tsp Baking Powder

Soda

tsp Sea Salt

300 g Kinder Chocolate ((chopped))

Kinder Bueno ((each bar halved to make 12))

Add the butter and sugars to a bowl and beat till creamy!

Add in the egg, and beat again. If using vanilla, add it in now!

Add in the plain flour, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!

Add in the kinder chocolate and beat until it is distributed well!

Weigh the cookies out into twelve cookie dough balls - they are about 80g each!

Once they are rolled into balls, put the cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!

Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.

Take the cookies out of the freezer/fridge and put onto two lined baking trays. I put four cookies per tray!

Bake the cookies in the oven for 10-12 minutes.

Once baked, carefully push the kinder bueno into the top of the cookies and leave the cookies to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!

The kinder bueno chocolate can melt slightly, so these will be soft until the cookies have cooled fully.

ENJOY!

Light, Hazelnutty &amp; Chocolatey Cupcakes, with Kinder Chocolate Buttercream Frosting, and Kinder Bueno make the most delicious Kinder Bueno Cupcakes ever!

Kinder Bueno Cupcakes!

Unsalted Butter/Stork

175 g Light Brown Sugar

Large Eggs

140 g Self Raising Flour

35 g Cocoa Powder

tsp Sweet Hazelnut Chocolate Flavouring ((25 drops))

Milk

150 g Unsalted Butter ((room temp))

300 g Icing Sugar

g Kinder Chocolate Bars ((chopped))

Kinder Bueno

Sprinkles

&nbsp;Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases

Cream together the Butter and Light Brown Sugar with an electric beater till smooth – add in the Eggs, Flour, Cocoa Powder, Sweet Hazelnut &amp; Chocolate Flavouring, and beat again till combined on a Medium Speed.

Once combined it might still be a little stiff, so loosen with the Whole Milk – using Whole Milk is important as lower fat milks might make the mixture split slightly!&nbsp;

Spoon into your Cases and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.

Once the cakes are cool, make the frosting – Melt the Kinder Chocolate Bars in the microwave on a low/medium heat until smooth – leave to cool. Beat the room temperature butter until smooth.&nbsp;

Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!

Once all of the Sugar is in the Frosting mix, keep on beating the Frosting but add the melted and slightly cooled Kinder Chocolate – beat again. If its looking a bit stiff, or a bit odd, add a tsp or two of boiling water and continue to beat until smooth.

Decorate your cupcakes how you like, I stick in half a bit of kinder bueno each, and sprinkle on some chocolate sprinkles – and ENJOY!

Gooey, Delicious Kinder Bueno Cookie Bars packed full with Kinder Chocolate and Kinder Bueno pieces!&nbsp;

Kinder Bueno Cookie Bars!

275 g Plain Flour

Salt

tbsp Cornflour

115 g Unsalted Butter

Sugar

135 g Light Brown Sugar

Medium Egg

250 g Kinder Chocolate ((chopped))

170-250 g Kinder Bueno Bars ((chopped))

Preheat your oven to 190C/170C fan, and line a 9x9inch square tin with parchment paper, and leave to the side for now.&nbsp;

Whisk together the Plain Flour, Bicarbonate of Soda, Salt and Cornflour together in a bowl and leave to the side for now.&nbsp;

Melt the Unsalted Butter till liquid, and add to a bowl. Add in the Light Brown Sugar and Granulated Sugar and whisk the mixture together for two minutes by an electric whisk, 3 minutes by hand.&nbsp;

Add in the Egg and Vanilla and whisk again till they're combined in.&nbsp;

Add in the mixed together Dry Ingredients and mix until a really thick cookie dough is formed.&nbsp;

Add in the chopped Kinder Chocolate, and chopped Kinder Bueno, and fold through. Reserve some of the Kinder Chocolate for the top of the Cookie Bars.&nbsp;

Push the mixture into the 9x9inch Tin, and add on the last few bits of Kinder Goodness.&nbsp;

Bake the Cookie Bars in the oven for 17-22 minutes. I usually do 19 minutes so they stay reasonably gooey.&nbsp;

Once baked, leave in the tin for 10 minutes to cool a bit, and then remove and cool fully on the wire rack. Enjoy!&nbsp;

A Four-Layer Chocolate Cake with Kinder Chocolate Frosting, Chocolate Drip, and all the Kinder Bueno Goodness!

Kinder Bueno Drip Cake!

500 g Unsalted Butter/Stork

500 g Light Brown Sugar

420 g Self Raising Flour

80 g Cocoa Powder

Medium Eggs

tsp Baking Powder

tsp Sweet Hazelnut & Chocolate Flavouring

400 g Unsalted Butter ((not stork))

800 g Icing Sugar

300 g Kinder Chocolate

150 g Dark Chocolate

Sunflower Oil/Vegetable Oil

Kinder Eggs

Kinder Chocolate

Chocolate

Preheat your oven to 180C/160C Fan, and line four 8"/20cm cake tins with parchment paper.&nbsp;

Beat together your Butter and Sugar until light and fluffy.&nbsp;

Add in your Flour, Cocoa Powder, Eggs, flavouring and Baking Powder and beat again till combined.&nbsp;

I usually beat the mixture for a couple of minutes till nice and smooth!

Split between the tins, about 500g of mix per tin) and bake in the oven for 25-30 minutes. Test the cakes with a skewer to make sure it comes out clean.&nbsp;

Leave the cakes to cool in the tins for 10 minutes, and then transfer to a wire rack to cool fully.&nbsp;

For the Cake

Make sure your Unsalted Butter is at room temperature and beat on its own for a couple of minutes.&nbsp;

Melt your Kinder Chocolate in a bowl carefully either in the microwave or over a bain-marie, until melted. Leave to the side for a minute to cool.

Add your Icing Sugar into your Butter and beat in fully. I usually add a little as I go when its a large amount.&nbsp;

Add in your melted Kinder Chocolate and beat again.&nbsp;

For the Buttercream

Spread a smidge of buttercream onto your plate/cake board and put your first sponge on top. The smidge of buttercream keeps the cake secure.&nbsp;

Spread some buttercream over the top, only about 1-2tbsp, and then add your next sponge.&nbsp;

Repeat the process again and again, until you reach your fourth sponge.&nbsp;

Add your final sponge, and its time to decorate the sides.&nbsp;

Slather on some buttercream onto the sides using a small angled spatula, or a piping bag. Cover the entire cake quite thickly.&nbsp;

Using a large metal scraper, gently but firmly scrape around the edges of the cake in long glides. As you move, some&nbsp;buttercream will come off.&nbsp;

Keep going till you have a lovely smooth surface. If you scrape so much off you reach the cake again, you've gone too far. Repeat it again to get the thickness.

Spread it over the top as well so the top is covered.&nbsp;

Leave the buttercream to 'crust' slightly by leaving the cake for a little while, or put in the fridge for 20 minutes or so.&nbsp;

Melt your Dark Chocolate carefully until smooth, and mix in the oil to loosen ever so slightly. It's important to use Dark chocolate, and not milk or white.&nbsp;

Using a small disposable piping bag, snip the end off and carefully drip down the sides of the cake.

Leave the drips to set again for a small amount of time.&nbsp;

Decorate how you fancy - I used leftover buttercream for swirls, and then covered the cake in all things, Kinder!

For the Decoration

This white chocolate cheesecake slice hides a tasty surprise – Kinder Bueno bars. It also has a double coating of white and milk chocolate on top, just like the crackable shell of our favourite choccy eggs, but sorry, no toys! We already know that Aussies love Kinder Bueno, and this 5-star rated Kinder Bueno cheesecake proves it. There’s just something about that delicious chocolate and hazelnut crunchy combo that makes us want to keep creating more Kinder-inspired desserts.
How do I make the perfect no-bake Kinder slice?
Don’t be fooled by the cook time, this recipe actually only calls for the chocolate to be melted and doesn’t require any baking! If it’s a no-bake slice (and we’ve got so many more recipes for you to browse through), that means that it needs to be set in the fridge for the correct amount of time to ensure the perfect bite! This recipe requires 5 hours of chilling so remember to make it ahead of time. 


Kinder slice recipe

pkt Choc Ripple biscuits

butter, melted, cooled

7.50 gm gelatine powder

cream cheese, chopped,

40.00 gm caster sugar

4.40 gm vanilla extract

white chocolate, melted, cooled, plus extra 80 grams, chopped

milliliters thickened cream, whipped

pkt Kinder Bueno bars

33.60 gm solid coconut oil

milk chocolate, chopped

Step 1

Lightly grease a 16 x 26cm (base size) slice pan. Line base and sides with baking paper, allowing paper to overhang over the 2 long sides.

Step 2

Process the biscuits in a food processor until coarse crumbs form. Add butter and process until combined. Transfer the mixture to the prepared slice pan and press evenly over the base. Place in the fridge until required.

Step 3

Pour 2 tbs water in a small microwave-safe bowl. Sprinkle with the gelatine and set aside for 2 minutes to soften. Microwave for 20 seconds (do not overheat). Use a fork to whisk until the gelatine dissolves. Cool to room temperature.

Step 4

Place the cream cheese, sugar and vanilla in a clean food processor and process, scraping down side occasionally, until light and creamy. Add cooled gelatine mixture and process briefly, then add the melted white chocolate and cream. Process until well combined.

Step 5

Pour half the cream cheese mixture over the biscuit base and smooth the surface. Arrange 6 Kinder Bueno bars crossways over the mixture, leaving a gap at 1 end of each (they won’t fit all the way across). Break another 3 bars (you’ll have 1 leftover) in half, then use to fill the gaps. Pour the remaining cheesecake mixture over the top. Place in the fridge for 4 hours (or overnight), until set.

Step 6

Melt the extra chopped white chocolate and 1 tbs coconut oil in a microwave-proof bowl in the microwave for 45 seconds. Stir until smooth and combined. Pour over slice, then use your fingertip to spread over Bueno bars where they protrude from the cheesecake mixture. Place in the fridge for 30 minutes or until set.

Step 7

Repeat step 6 using chopped milk chocolate and remaining coconut oil. Once set, lift slice from the pan and cut into squares, to serve. Store any leftover slice in the fridge.

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Kinder Bueno Cookies!

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Top 5 kinder bueno recipes from across the web

The most viewed kinder bueno recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kinder Bueno Cookies!

Kinder Bueno Cupcakes!

Kinder Bueno Cookie Bars!

Kinder Bueno Drip Cake!

Kinder slice recipe

The most viewed kinder bueno recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine