KINDER BUENO RECIPES

Steps:

• We'll start our homemade Kinder Bueno filling by arranging the ingredients. You could make an alternate version with milk or dark chocolate, but it won't be like the kinder original. Besides, we already have lots of other chocolate recipes to choose from like some delicious chunky Australian rocky road.
• You will need a blender or food processor for this recipe, trying to finely chop or mash by hand will be very difficult. Put the hazelnuts and the sugar in the processor and process for a few minutes until you get a creamy paste, similar to how you would make a homemade peanut butter.
• Continue our homemade Kinder Bueno filling by adding the cornstarch, vanilla essence and salt. Slowly process on a low setting and add the oil little by little.
• Once you have an even consistency, add the white chocolate and pour the milk in the same way you added the oil.
• Keep processing until you get a thick creamy paste, just as you would have with the filling for a real Kinder Bueno.
• Once your homemade Kinder Bueno filling is ready, you can use it to fill pretty much whatever you like. You can use it as a spread for a sponge cake sandwich or even stuff it into chocolates like these delicious chocolate bonbons.If you have an interesting use for this recipe, please leave a message in the comments below and share with the community.

Steps:

• Preheat the oven to 180°C (350°F) and line two baking trays with baking paper.
• With an electric mixer, beat the cold butter with the brown sugar and sugar creaming them together.
• There should still be clumps of butter visible.
• Add the eggs and vanilla extract and beat in. Again, there should still be chunks of butter visible.
• In a separate bowl, mix the flour, cornflour and baking powder together.
• Add the flour mixture to the wet ingredients. The batter will be quite stiff.
• Chop up the Kinder Bueno and Kinder chocolate and add that and the chocolate chips and stir in.
• Divide the mixture into around 10-12 large balls and arrange on the prepared pan. Only four or five to a tray as they will spread.
• I didn't roll mine, more like clumped them together in a rustic look. You want them tall balls rather than flatter balls as this will help them remain thick.
• Chill the dough for 30 minutes – 1 hour to re chill the butter and avoid spreading.
• Bake for around 15-20 minutes. The dough will still be a little soft to the touch.
• It's at this moment you can choose to top each cookie with extra pieces of Kinder Buneo or Kinder Chocolate so that they melt into the tops of each cookie.