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. You can use any similar spread to fill the pie, like Nutella or Biscoff for example. Morrisons also do a Hazelnut white chocolate spread which is very similar.
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
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.
HOW TO MAKE KINDER BUENO COOKIE PIE
To make the cookie dough, start by mixing the softened butter, light brown soft sugar and caster sugar together. Then add the vanilla, egg and milk and mix well. Then mix in the plain flour, baking powder, bicarbonate of soda and salt. Finally, add the chocolate chips and chopped Kinder chocolate.
Split the dough into three pieces. Line the base and sides of the tin with two of the pieces. Set the third piece aside, in a covered bowl or wrapped in cling film. Warm the spread in the microwave briefly then pour half of it into the cookie dough. Add the Kinder chocolate and Kinder Bueno pieces and push them into the spread, then top with the remaining spread. Place it into the freezer for one hour.
Use the final piece of cookie dough to cover the top, then freeze again for one hour. Bake for 25-30 minutes, leave to cool, then chill in the fridge for 4-5 hours or overnight before slicing.
WHERE DO YOU GET THE KINDERELLA (HAZELNUT CREAM) SPREAD FROM?
The spread I used for the filling is from Black Milk, they kindly sent me a large tub of their hazelnut cream which tastes exactly like the inside of a Kinder Bueno! You can purchase it from their online shop. Morrisons also do a Hazelnut white chocolate spread which is very similar.
CAN YOU USE A DIFFERENT SPREAD FOR THE FILLING?
Yes! You can use Nutella, or any other similar spread. Nutella and a white chocolate spread would be a delicious mix!
WHAT SIZE TIN DO YOU NEED FOR THIS RECIPE?
You will need an 8″ springform tin that is at least 2.75″ deep for the cookie pie. I greased the sides lightly with baking spread, and lined the base with a circle of baking paper before adding the cookie dough. If you aren’t using a springform tin, you may want to line the sides of the tin with baking paper as well to make the the cookie pie easier to remove from the tin.
HOW SHOULD THE COOKIE PIE STORED AND HOW LONG DOES IT LAST?
The cookie pie can be stored at room temperature in an airtight container for 3-4 days (if it lasts that long!)
CAN THE COOKIE PIE BE FROZEN?
Yes, you can freeze it with out without the decoration. Wrap slices in cling film, place them in freezer bags or airtight containers and freeze for up to three months.
CAN THIS RECIPE BE MADE GLUTEN FREE?
read more on next page
Yes, to make a gluten free cookie pie replace the plain flour with a gluten free plain flour blend. You may also like to add ½ tsp xanthan gum for better texture. Please also make sure to check the labels of everything you use in case of cross contamination.
CAN THIS RECIPE BE MADE DAIRY FREE?
Yes, to make a dairy free cookie pie you will need to replace the butter, milk, chocolate chips, kinder chocolate, Kinder Buenos, and hazelnut cream filling with dairy free versions. Please also check the labels of everything you use to avoid cross contamination.
MORE TIPS FOR MAKING THE KINDER BUENO COOKIE PIE:
Don’t worry if the top of the pie cracks slightly, as the cookie pie cools the top will sink down a little bit and this can cause some small cracks, but this is normal.
I piped the buttercream onto the cookie pie using a Wilton 2D nozzle.
As this is made using a springform tin, I put a baking tray underneath the pie while it is baking, occasionally a few small drops of butter can leak out, but it will save you from cleaning the oven!
