Description
A gooey, rich Kinder Bueno Cookie Pie packed with white chocolate hazelnut spread, chocolate chips, and chunks of Kinder bars. Perfectly chewy and decadent for all dessert lovers.
Ingredients
Cookie Dough:
200 g unsalted butter
225 g light brown soft sugar
100 g white granulated sugar
1 medium egg
1 egg yolk
1 tsp vanilla extract (optional)
425 g plain flour
2 tbsp cornflour
1.5 tsp bicarbonate of soda
1/2 tsp sea salt
400 g milk chocolate chips
Filling:
750 g white chocolate hazelnut spread
150 g Kinder chocolate/Kinder Bueno
Instructions
1. Beat together the butter, light brown sugar, and white sugar until creamy.
2. Add in the egg, egg yolk, and vanilla extract, then mix again.
3. Mix in the plain flour, cornflour, bicarbonate of soda, and sea salt until dough forms.
4. Stir in the chocolate chips until well distributed.
5. Divide the cookie dough into three equal parts (approx. 475g each).
6. Press the first third into the bottom of an 8-inch springform tin.
7. Use the second third to press along the sides to create a cookie shell.
8. Slightly loosen the hazelnut spread by microwaving it for 20 seconds, then pour into the base.
9. Press Kinder chocolate/Kinder Bueno pieces into the filling.
10. Freeze for 1 hour to set the filling.
11. Cover the pie with the final third of dough, sealing the edges.
12. Freeze again for 1 hour.
13. Preheat oven to 200°C (or 180°C for fan ovens).
14. Bake for 30 minutes or until the top is golden.
15. Cool in the tin for 1 hour.
16. Refrigerate for 5–6 hours or overnight.
17. Remove from the tin and slice to serve.
Notes
If your oven runs hot, reduce the baking temperature by 10°C.
You can reduce the spread to 500g to cut costs, but the filling layer will be thinner.
Replace cornflour with 50g more plain flour if needed.
Best stored in the fridge and lasts 3–4+ days.
Freeze individual slices for up to 2 months for future indulgence.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Dessert