Kinder Bueno Cookie Pie

Indulgent dessert pie with chocolate chip cookie "pastry" and a filling of kinderella spread, kinder chocolate and kinder buenos

📝 Ingredients

• 220 g Butter (unsalted, softened)
• 200 g Light brown soft sugar
• 100 g Caster sugar
• 1 Egg (large)
• 1 tbsp Milk
• 1 1/2 tsp Vanilla extract
• 450 g Plain flour ((all purpose flour))
• 1 tsp Baking powder
• 1 tsp Salt
• 1/4 tsp Bicarbonate of soda
• 100 g Milk chocolate chips
• 100 g Dark chocolate chips
• 100 g Kinder chocolate (chopped up)
• 700 g Kinderella (Hazelnut cream) spread (or another spread like Nutella. I used Black Milk)
• 3 Kinder Bueno bars
• 78 g Kinder chocolate
• 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

1. 1Prepare 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)
2. 2To 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
3. 3Add the egg, milk and vanilla and mix in
4. 4Then 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
5. 5Next add the chocolate chips and chopped Kinder chocolate and mix briefly to evenly distribute them throughout the dough
6. 6Weigh the dough out and spilt it into three pieces (mine weighed 1343g, so it was 447g per piece)
7. 7Press the first piece into the base of the tin and flatten it out until it is evenly spread across the base
8. 8Use the second piece to cover the sides of the tin
9. 9Wrap the third piece in cling film and set aside on the kitchen counter
10. 10Warm 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
11. 11Press the Kinder Bueno bars and Kinder chocolate into the spread, you will need to break them up to get them all to fit
12. 12Then pour over the remaining spread
13. 13Place the whole thing in the freezer for one hour to firm up
14. 14Remove 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
15. 15When the hour is almost up, pre-heat your oven to 180C Fan/400F/Gas Mark 6
16. 16Place the cookie pie into the oven and bake for 30 minutes. I like to put the tin on a baking tray in case a few drops of butter escape from the springform tin
17. 17Remove from the oven and leave to cool in the tin
18. 18Put the cookie pie in the fridge, keeping it in the tin, for 4-5 hours or ideally overnight, then remove from the tin before slicing it up
19. 19If you would like to decorate it with the Nutella buttercream, started by mixing the butter and Nutella together with an electric mixer until creamy
20. 20Add the icing sugar and milk, and mix until smooth
21. 21Place the buttercream into a piping bag and pipe it around the edge of the cookie pie
22. 22Decorate with more Kinder Bueno and chunks of Kinder chocolate
23. 23Store leftovers in an airtight container in a cool place and eat within 3-4 days