FacebookTwitterPinterestInstagramGoogle+RSS Feed

Annie's Noms

Just Dessert

Kinder Egg Bar Cookies

By 23 Comments

Kinder Egg Bar Cookies

Ugh, I’m ill again 🙁 My throat feels as if I’ve swallowed a bag of nails, I have zero energy and my body is aching even more than usual.

Going to keep today’s post short and sweet so I can try and have a rest, so please bear with me 🙁

Kinder Egg Bar Cookies

I can’t believe it’s Easter this weekend! Where does time go?! It’s April next week!!! Really, it seems like just yesterday it was Christmas, but once I get back from Easter break I only have about 6 weeks left at Uni for this year! Which means I can spend all of Summer baking and working on my blog. I might also start doing stalls to see how my local community takes to my baking 🙂

So, since it’s almost Easter, I thought I’d make cookies, cos y’know it’s just required. I have all kinds of Easter chocolate to bake with and these bars were just some of them.

Kinder Egg Bar Cookies

I remember when I was a kid my Nan buying me these bars from France as we didn’t seem to be able to get them here. Sure I love Kinder Eggs, especially if the little toy inside is a car 😉 but sometimes you just want that kinder taste without having to assemble a toy so these are fabulous and we can now get big packs of the bars here so I’ve stocked up!

There are 20 bars in these cookies! I know they’re only small, but still that’s a whole lot of chocolatey goodness…

I used my new favourite cookie recipe and these turned out perfectly, thick and soft and they’re still soft a week later! The Kinder bars melt and ooze out of these cookies, they’re just sooooooo good!

Print

Kinder Egg Bar Cookies

Delicious Kinder Bars inside soft and chewy cookies.
Prep Time 6 hours
Cook Time 8 minutes
Total Time 6 hours 8 minutes
Servings 30

Ingredients

  • 1 1/2 cups plain flour
  • 1/2 cup bread flour
  • 2 tsp cornflour
  • 1 tsp bicarbonate of soda
  • 2 cups Kinder egg bars, broken up (This was 20 bars for me - if you can't find bars, broken up Kinder eggs will work the same, I just don't know how many eggs you'd need!)
  • 1 1/2 sticks (170g) butter, at room temperature
  • 3/4 cup light brown sugar
  • 1/4 cup caster sugar
  • 1 tsp vanilla extract
  • 2 eggs

Instructions

  1. No need to preheat the oven yet, this dough needs to chill.
  2. Break up your kinder bars and place them in a medium sized bowl. Add the flours and bicarb into the bowl and mix together until combined.
  3. Leave to one side, place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
  4. Add in the eggs and vanilla extract.
  5. Mix until light and smooth, about 1 minute on med-high speed.
  6. Add in the flour mix and mix on low until you have a lovely dough.
  7. Tip the dough back into the bowl you measured the flour in.
  8. Cover in cling film and place in the fridge for at least 6 hours, overnight if possible.
  9. Once chilled, line 2-3 baking trays (If you only have 2, you may need to bake in batches) and preheat the oven to 180 degrees C. Using a 1.5tbsp cookie scoop, place balls of dough onto the baking trays and flatten ever so slightly.
  10. Place in the oven for 8-9 minutes until slightly golden around the edges and still underdone in the middle.
  11. Leave to cool on the baking trays for 5-10 minutes before transferring to a wire rack to cool completely.
  12. Cookies will keep in an airtight container at room temperature for up to 7 days.

Recipe Notes

Recipe adapted from my Milky Way Cookies

Kinder Egg Bar Cookies
Enjoy 🙂

I link up at these great Link Parties!

Comments

  3. Oh my, you have Kinder Eggs, I am so jealous! I just love Kinder Eggs and of course we can't get them here, but it is one of my favorite treats from Germany. I love your Cookies, they look delicious. Thank you so much for sharing this awesome recipe with Full Plate Thursday and have a great weekend!
    Come Back Soon!
    Miz Helen

    Reply

  11. Thank you so much! I've tried with half all purpose and half bread, but I found that they spread too much, think 1/2 cup seems to be a good amount, they're still soft and thick which I just love about your cookie recipe!! 🙂

    Reply

  13. Me too, you used to only be able to get the eggs here and the bars in Europe, but luckily they've started selling the bars here too, I feel for you not being able to get them! 🙁

    Reply

  16. Thank you! They're just super creamy chocolate, a layer of milk and then white in the centre. Don't know what their secret is as nothing else tastes like them, but they're good!

    Reply

  21. what the hell are you talking about?! can you tell it more clear?! dont know english THAT much dude..

    Reply

  22. I cook it exactly as you do but it flattens a lot and it’s so oily is there something i’m doing wrong ?

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recent recipes

This Black Forest Loaf Cake can be made with or without alcohol and makes the perfect centrepiece for your holiday table! A rich chocolate cake with cherries and cream, it's easy to make and delicious!
These thick and chewy chocolate brownies are stuffed with mince pies and make the most amazing festive treat. A twist on a classic brownie, these beauties are easy to make and addictive!
These individual sized Mint Chocolate Trifles are easy to whip up and taste sublime! A make ahead dessert, these trifles will finish off any Christmas meal perfectly!