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Kinder Bueno Cookie Pie
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Kinder Bueno Cookie Pie

Indulgent dessert pie with chocolate chip cookie "pastry" and a filling of kinderella spread, kinder chocolate and kinder buenos
Course Dessert
Cuisine European
Keyword Cookies
Prep Time 1 hour
Cook Time 30 minutes
Chilling time 6 hours
Total Time 7 hours 30 minutes
Servings 16
Calories 702kcal

Ingredients

For the cookie

  • 220 g Butter unsalted, softened
  • 200 g Light brown soft sugar
  • 100 g Caster sugar
  • 1 Egg large
  • 1 tbsp Milk
  • 1 ½ tsp Vanilla extract
  • 450 g Plain flour (all purpose flour)
  • 1 tsp Baking powder
  • 1 tsp Salt
  • ¼ tsp Bicarbonate of soda
  • 100 g Milk chocolate chips
  • 100 g Dark chocolate chips
  • 100 g Kinder chocolate chopped up

For the filling

  • 700 g Kinderella (Hazelnut cream) spread or another spread like Nutella
  • 3 Kinder Bueno bars
  • 78 g Kinder chocolate

For decoration (optional)

  • 100 g Butter unsalted, softened
  • 200 g Icing sugar
  • 100 g Nutella
  • 1-2 tbsp Milk
  • 1 Kinder Bueno bar
  • 3 Kinder chocolate bars

Instructions

  • Prepare an 8" springform tin - lightly grease the sides with butter or a baking spread, and place a circle of baking paper on the bottom (use a little butter to help it stick to the base)
  • To make the cookie dough, mix the softened butter, light brown soft sugar and caster sugar together into a bowl until creamy, ideally using an electric mixer with the paddle attachment
  • Add the egg, milk and vanilla and mix in
  • Then add the plain flour, baking powder, salt and bicarbonate of soda and mix in. If using a stand mixer, you may need to scrape the bowl down to make sure all of the flour is mixed in
  • Next add the chocolate chips and chopped Kinder chocolate and mix briefly to evenly distribute them throughout the dough
  • Weigh the dough out and spilt it into three pieces (mine weighed 1343g, so it was 447g per piece)
  • Press the first piece into the base of the tin and flatten it out until it is evenly spread across the base
  • Use the second piece to cover the sides of the tin
  • Wrap the third piece in cling film and set aside on the kitchen counter
  • Warm up the spread in the microwave briefly for 20-30 seconds to loosen it to a pourable texture. Pour about half of it into the tin lined with cookie dough
  • Press the Kinder Bueno bars and Kinder chocolate into the spread, you will need to break them up to get them all to fit
  • Then pour over the remaining spread
  • Place the whole thing in the freezer for one hour to firm up
  • Remove from the freezer and cover the top with the third piece of cookie dough, making sure to seal the edges so the spread is completely sealed in. Put it back in the freezer for one hour
  • When the hour is almost up, pre-heat your oven to 180C Fan/400F/Gas Mark 6
  • Place the cookie pie into the oven and bake for 30 minutes. I like to put a baking tray on the shelf beneath it in case a few drops of butter escape from the springform tin
  • Remove from the oven and leave to cool
  • Put the cookie pie in the fridge for 4-5 hours or ideally overnight before slicing it up
  • If you would like to decorate it with the Nutella buttercream, started by mixing the butter and Nutella together with an electric mixer until creamy
  • Add the icing sugar and milk, and mix until smooth
  • Place the buttercream into a piping bag and pipe it around the edge of the cookie pie
  • Decorate with more Kinder Bueno and chunks of Kinder chocolate
  • Store leftovers in an airtight container in a cool place and eat within 3-4 days

Video

Notes

  • Make sure your ingredients are at room temperature before you start baking.
  • I recommend using unsalted butter, this is so you can control the salt levels in the bake.
  • I used a mix of caster sugar and light brown sugar for the cookie pie as I love the mix of this in cookies. You can use all caster sugar or all light brown sugar if you prefer.
  • The filling I used is a hazelnut cream from Black Milk Cereal. You can use any similar spread to fill the pie, like Nutella or Biscoff for example.
  • I used a mix of dark and milk chocolate chips, plus some chopped up Kinder chocolate in the cookie dough. You can use any mix of chocolate chips, or all of one type of chocolate chip.
  • The cookie pie must be frozen and chilled for the times stated before baking it and then after baking, before slicing it up. Otherwise this will affect the final result.
  • The buttercream decoration on top is optional, the cookie pie is just as delicious without it (although it does look pretty!).
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition

Calories: 702kcal | Carbohydrates: 75g | Protein: 4g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 306mg | Potassium: 95mg | Fiber: 1g | Sugar: 51g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg