Turn your favorite Kinder bars into the ultimate gooey cookie bar! These Kinder chocolate cookie bars bake up with buttery crumbs, melty chocolate layers, and a soft, chewy bite that’s irresistible!
There’s something nostalgic about baking with a favorite candy bar, and these Kinder chocolate cookie bars are one treat I can never resist. The smooth milk chocolate and creamy filling tucked inside layers of buttery dough make them the kind of dessert that disappears fast whenever I bake them.
In Italy, Italians call sweets such as this as “goloso”, the closest we can come to in English would be indulgent, but I have to admit they are even more than that! So good they are gone the same day I make them.
The base and topping remind me of a tender Italian butter cookie with a little more crumb, which makes the gooey chocolate center stand out even more. Best of all, these bars come together in no time, much like my classic nutty chocolate chip cookie bars.
Why You’ll Love These Kinder Cookie Bars
- Buttery cookie layers with a soft, gooey Kinder chocolate center are an indulgent version of the childhood favorite candy bar.
- Easy to make in under an hour and perfect for sharing (but hard to resist keeping all to yourself!)
Ingredient Notes
- All-purpose flour: The base of the cookie dough. Be sure to measure it correctly (spoon and level) so the bars don’t turn out too dry.
- Granulated sugar: Sweetens the dough without overpowering the Kinder chocolate filling.
- Baking staples: Baking powder for lift, salt to balance the sweetness and one egg to bind the dough together.
- Vanilla extract: Adds warmth and rounds out the flavor in the Kinder chocolate cookie bars.
- Butter: Cold and cubed, worked into the flour mixture to create that buttery, crumbly cookie texture.
- Kinder chocolate bars: The star of the recipe! Layer them across the base with no gaps so every bite has that nostalgic chocolate and milk filling.
- Chocolate chips: A sprinkle of semi-sweet chocolate chips on top adds extra texture and richness.
How to Make Kinder Chocolate Cookie Bars
To start, in the large bowl of a food processor (or using your hands in a mixing bowl), whisk together the flour, sugar, baking powder, and salt.
Add the egg, vanilla, and cold cubed butter. Pulse or mix until the dough comes together in coarse crumbs.
Press half of the crumb mixture into the prepared pan for the base. Place the Kinder chocolate bars on top in a single layer, with no gaps between them.
Sprinkle over the remaining crumb mixture, then finish with the chocolate chips on top. Bake until golden brown on top.
Let the bars cool completely in the pan on a wire rack before slicing.
recipe tips and variations
- Line the pan with parchment paper so the Kinder chocolate cookie bars lift out easily and cut into neat squares.
- The recipe is written for an 8×8-inch pan, but you can double it for a 9×13-inch pan if you’d like a larger batch.
- Drizzle melted milk chocolate over the bars once they’ve cooled instead of sprinkling chocolate chips on top.
- Before serving the Kinder cookie bars, dust with powdered sugar for a melt-in-your-mouth texture.
- Use other Kinder products, like Kinder Bueno or Kinder Maxi bars, for a fun twist.
These Kinder chocolate cookie bars just might end up being your absolute favourite bars! Enjoy.
- 2¼ cups all purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 1 large egg (room temperature)
- ½-1 teaspoon vanilla extract
- ½ cup butter (cold & cubed)
- ⅓ cup chocolate chips (semi sweet)
- 10 strips kinder chocolate bars (7½ ounces / 213 grams)
EXTRAS
- 2-3 tablespoons powdered/icing sugar
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Pre-heat oven to 350F/180C. Grease and flour, spray or line an 8×8 inch square pan with parchment paper.
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Whisk together the flour, sugar, salt and baking powder in a large bowl or food processor. Add the egg, vanilla and butter, pulse or mix with your hands until you have coarse crumbs.
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Transfer half the mixture to the prepared pan, press down lightly to form the base.
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Arrange the bars on top of the base (with no space between them), cover the bars with the remaining crumb mixture. Sprinkle the top with the chocolate chips and bake for approximately 30-35 minutes or until golden brown. Let cool in the pan on a wire rack, dust with powdered sugar, cut and serve. Enjoy!
How to store the Kinder chocolate cookie bars?
Keep the cooled bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days.
These bars freeze well. Once cooled, wrap them tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature before serving.
Calories: 230kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 55mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 194IU | Calcium: 23mg | Iron: 1mg | Phosphorus: 64mg
recipe FAQs
Cold butter gives the dough its crumbly, pastry-like texture. As it bakes, the butter melts slowly, keeping the crust tender and buttery instead of dense.
Yes, if you don’t have Kinder bars you can substitute with other milk chocolate bars, but the flavor and creamy filling of Kinder makes these extra special.
Keep the cooled bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days.
Yes, these bars freeze well. Once cooled, wrap them tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature before serving.
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