Can I put Kinder bars in cookies?

Absolutely. Chopped Kinder bars melt into perfect creamy pockets inside baked goods. For these bars, you scatter them over the Nutella layer. Using 4-5 bars works best. If you bake them directly into dough, they can melt completely, but in this layered method, they stay more distinct.

Was Nutella made by Kinder?

No. Nutella is made by Ferrero, the same company that makes Kinder chocolate. Both are made by Ferrero. This is why the flavors pair so well together in recipes like these stuffed cookie bars, but they are separate products with different recipes.

Can you put Nutella inside cookies?

Yes, but it requires a trick. Straight from the jar, Nutella is too runny and will leak. For these bars, you freeze dollops for 15 minutes first. This firms it up so it bakes into a defined, gooey ribbon instead of disappearing into the cookie dough.

Are Nutella and Kinder Bueno the same?

No, they're different. Nutella is a hazelnut cocoa spread. Kinder Bueno is a chocolate bar with a wafer shell, creamy filling, and hazelnut paste. Their textures and uses differ. In this recipe, Nutella creates a gooey layer, while chopped Kinder Bueno adds a delightful crunchy contrast.

Kinder and Nutella Stuffed Cookie Bars: Simple Layered Recipe

Description

These Kinder and Nutella Stuffed Cookie Bars are made by layering soft cookie dough with Nutella and chopped Kinder chocolate, then baking them in a pan. They are easy to slice and serve, with a gooey center and chewy texture. The recipe yields 15 bars with minimal hands-on prep time.

Ingredients

Scale

For the cookie dough:

150g unsalted butter, softened

150g light brown sugar, packed

1 large egg, at room temperature

1 tsp vanilla extract

225g plain flour

1 tsp bicarbonate of soda

1 tbsp cornflour

¼ tsp fine salt

100g milk chocolate, finely chopped

For the filling:

4-5 Kinder chocolate bars (or 3-4 Kinder Bueno bars)

6 heaped tbsp Nutella (about 180g)

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Instructions

1. Spoon the Nutella into a small bowl and place it in the freezer for 15 minutes to firm up.

2. Preheat your oven to 350°F / 175°C. Line a 20cm (8-inch) square baking pan with parchment paper.

3. In a large bowl, beat the softened butter and light brown sugar for 2-3 minutes until fluffy. Beat in the egg and vanilla extract.

4. Add the plain flour, bicarbonate of soda, cornflour, and salt. Mix just until no dry flour remains, then fold in the chopped milk chocolate.

5. Chop the Kinder chocolate bars into bite-sized chunks.

6. Press two-thirds of the cookie dough into an even layer in the bottom of the prepared pan.

7. Take the firm Nutella from the freezer. Dollop it evenly over the dough, then gently spread it into a thin layer, leaving a small border.

8. Scatter the chopped Kinder chocolate evenly over the Nutella.

9. Take the remaining dough, flatten small pieces in your hands, and place them over the filling to mostly cover the top.

10. Bake for 12-14 minutes, until the edges are deep golden brown and the center looks just set.

11. Let the pan cool completely on a rack before slicing into 15 bars.

Notes

For best results, use softened, not melted, butter and pack the light brown sugar firmly.

Firm the Nutella in the freezer first, it makes spreading much easier and prevents it from mixing into the dough.

Do not overbake. Remove the bars when the edges are firm but the middle still looks soft for a gooey center.

Store at room temperature in an airtight container for up to 3 days or freeze for up to 3 months. Reheat at 300°F for 10 minutes.

Prep Time: 20 min
Rest Time: 1 hour
Cook Time: 12 min
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 320 kcal
Sugar: 25 g
Sodium: 140 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 35 mg