Kinder millionaire cookie bars!
115g unsalted butter/baking spread, melted
175g golden caster sugar
250g plain flour.
1 tsp cornflour.
A pinch of salt.
30ml of whole milk
1 tsp of vanilla extract.
200g Kinder chocolate.
80g unsalted butter
90g light brown sugar
397g can of condensed milk
150g Kinder chocolate
100g white chocolate hazelnut spread
8 Kinder bueno pieces
Chopped kinder chocolate
Equipment needed -
8x8” square dish - https://amzn.to/3pQLrPz
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Preheat your oven to 160 degrees fan and line an 8” square dish with baking paper.
To make the cookie layer: Melt the butter in the microwave and leave to cool for a few seconds.
Add to a bowl along with the vanilla extract and both sugars. Mix until smooth.
In a separate bowl whisk together the flour, corn flour and salt.
Gradually add the dry ingredients into the wet, stirring as you pour.
Add in the chocolate pieces and mix until evenly distributed.
Put the cookie dough in the lined 8” pan and push down so it‘s even. Bake in the oven for 20 minutes and then set aside to cool down. Move on to making the caramel.
To make the caramel, heat the butter, sugar and condensed milk gently in a pan until the sugar has dissolved. Continually stir to make sure no sugar sticks to the bottom of the pan as this can leave brown specks in the caramel.
Turn up the heat to medium high and bring to the boil, ensuring to stir continuously. Lower the heat back to low and keep stirring continuously for about 5-10 minutes.
Pour the hot caramel over the cookie bar and leave to cool in the fridge for about an hour or until firm to the touch.
For the topping, melt the kinder chocolate and hazelnut spread in the microwave. Pour over the cold caramel. Place the kinder bueno pieces and chopped kinder on the top and leave to set in the fridge for at least 2 hours.
Once set, cut into squares. Serve and enjoy!