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These white chocolate Kinder Nutella cookie bars are OFF THE CHARTS GOOD! Easier to make than you might think, they’re an indulgent treat that’s guaranteed to impress.
I mean, what’s not to love about layers of white chocolate cookie dough, Kinder bars and oodles of Nutella?! In the words of Joey Tribbiani, “if you’re going to do something wrong… do it right!”.
Ok so yes, they are a little bit naughty (ok a lot) but what’s life all about if you can’t treat yourself every now and then eh? Everything in moderation, or so they say!
What is a cookie bar?
A cookie bar (or bar cookies) is where cookie dough is pressed into a baking tin and baked. It’s then cut into individual bars or slices. This differs to traditional cookies which are usually made free form.
How do you know when a cookie bar is done?
It can be tricky to know exactly when cookie bars are done, especially when they have lots of fillings (like this Kinder Nutella cookie bar recipe for example!). The usual sign is that the top is crisp and golden. Don’t worry too much though – so long as the top is golden and crisp, once it’s completely cooled, everything should firm up anyway.
What you need to know
In this section I’m going to share all my knowledge on baking white chocolate Kinder Nutella bars with you. Read it through and you should be able to make these beauties perfectly first time without a hitch!
If you’re still a little discouraged, read through baking for beginners to help boost your baking knowledge first.
Ingredients
Ingredients are important and there are limits to substitutions. This section will help you know all there is to know about the ingredients needed to make these epic cookie bars.
- White Chocolate Cookie Dough – You can buy shop bought but I highly recommend making your own. Search ‘white chocolate chip cookies‘ at the top of this page for my easy peasy recipe! (It’s the one I used to make these bars.)
- Kinder Bars – The multipack ones that are 12.5g each fit nicely into an 20cm/8″ square baking tin. You will need 22 of them.
- Nutella – Yes you can buy cheaper alternatives but there’s no substitution for the real thing. Buy the real deal and your tastebuds will thank you!
How to make white chocolate Kinder Nutella cookie bars – recipe summary
- Divide the white chocolate cookie dough into 3 equal pieces.
- Press one piece of dough into a lined tin.
- Layer Kinder bars on top, leaving a border at the edge.
- Top with another piece of the white chocolate cookie dough.
- Smooth Nutella on top, leaving a border at the edge.
- Top with the final piece of white chocolate cookie dough.
- Bake for 35-40 mins then cool completely.
Recipe tips
It doesn’t matter how good we are at baking or how much experience we have, we still make mistakes! Here’s some helpful tips to ensure you don’t do that and get to enjoy perfect white chocolate Kinder Nutella cookie bars first time!
- Make sure your white chocolate cookie dough has been chilled before using. If it’s room temperature, it can go quite flat and greasy when baked.
- Use white chocolate chips instead of chunks in the cookie dough as it will be easier to press into a flat layer.
- Make sure you leave a border around the Kinder bar and Nutella layers so the cookie can prevent them from leaking out.
- Allow the bars to cool completely before attempting to remove from the tin and slice. Otherwise things could get very messy!
- Store your bars in a metal container instead of plastic. It helps them keep their texture for longer.
How to store white chocolate Kinder Nutella cookie bars
Store your bars in an airtight metal container at room temperature and consume within 5-7 days. Plastic containers can make sugar ‘sweat’ and alter the texture quite quickly, hence why I prefer to use metal.
White Chocolate Kinder Nutella Cookie Dough Bars – Step by Step Picture Recipe
(For a printer friendly version, see the recipe card at the end of this post)
Ingredients
Here is what you will need to make 16 ginormous bars! (They could easily be halved.)
- 1.2kg (42.3 oz) White Chocolate Chip Cookie Dough *
- 22 x 12.5g (0.44 oz) Kinder Bars
- 300g (1 Cup) Nutella Spread
*My chewy white chocolate chip cookies recipe makes 810g. You would need one and a half batches of it to make these bars. I recommend using chips (not chunks) to make it easier to press into layers.
Essential equipment
- 20cm (8″) Square Baking Tin
- Metal Spoon
Instructions
First of all, lightly grease and line your baking tin and preheat your oven to 180ºC/Fan 170ºC/356ºF. Then divide your white chocolate chip cookie dough (1.2kg | 42.3 oz) into thirds. (I recommend using weighing scales to do this for accuracy.)
Next, dot one third of the cookie dough over the base of the tin.
Then, using either the back of a metal spoon or your hands, press the cookie dough into a nice flat, even layer.
Time to unwrap all of those Kinder bars (22 x 12.5g | 0.44 oz) and place them onto the cookie dough! Make sure you leave a little border around the edge so the cookie dough can encase it in.
Now for another layer of cookie dough! Dot the second third over the top of the kinder bars then press into a flat, even layer. Exactly as you did before. (Either using the back of a spoon or your hands.)
Next, spoon the Nutella (300g | 1 Cup) onto the middle of the cookie dough and smooth outwards with a spoon. Just like you did with the Kinder bars layer – make sure you leave a little border around the edges.
At last, the final layer! This one can be a little tricky so take your time. Carefully dot over the remaining third of the cookie dough. You may find it easier to almost flatten each piece you place on first, as it can be challenging to flatten cookie dough over smushy Nutella! Try to flatten the cookie dough into a nice neat layer while stopping the Nutella from squeezing through..
Bake in your preheated oven for 35 – 40 minutes until beautifully golden and crisp on top. Do remember to check your bake in the last 10 minutes of cooking time, as all ovens vary.
Allow it to cool completely in the tin then refrigerate for 2 hours. Once firm, remove from the tin, peel off the baking paper and slice into bars.
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Have you made this recipe?
Have you made these EPIC white chocolate Kinder Nutella cookie bars? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.
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White Chocolate Kinder Nutella Cookie Bars - Printable Recipe
White chocolate Kinder Nutella cookie bars are indulgent, decadent and filled to the brim with ALL the good stuff! Perfect for sharing with family and friends.
Ingredients
- 1.2kg (42.3 oz) White Chocolate Chip Cookie Dough *
- 22 x 12.5g (0.44 oz) Kinder Bars
- 300g (1 Cup) Nutella Spread
Essential equipment
- 20cm (8″) Square Baking Tin
- Metal Spoon
Instructions
- Grease and line your baking tin and preheat the oven to 180ºC/Fan 170ºC/356ºF. Divide the cookie dough into thirds.
- Dot one third of the cookie dough into the tin and flatten using the back of a spoon or your hands.
- Lay the Kinder bars neatly on top of the cookie dough but leave a little border around the edge.
- Dot the second cookie dough third over the top of the Kinder bars then press into another even layer.
- Spoon the Nutella onto the middle then smooth out. Leave a little border around the edge as you did before.
- Break pieces off the remaining cookie dough third and flatten them in your hands. Then carefully dot those over the top of the Nutella and gently press into an even layer. Take your time, this layer can be tricky! Make sure all the Nutella is covered.
- Bake for 35-40 mins but keep an eye on it towards the end as all ovens vary. Cool completely in the tin then chill for 2 hours before slicing.
Notes
*My chewy white chocolate chip cookies recipe makes 810g. You would need one and a half batches of it to make these bars. I recommend using chips (not chunks) to make it easier to press into layers.
See the main post for a more detailed, step by step picture recipe.
Be sure to read the 'What you need to know' section (especially the 'Recipe tips' part!) for lots of helpful information before you begin making this recipe.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 628Total Fat: 33gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 3mgSodium: 310mgCarbohydrates: 78gFiber: 3gSugar: 44gProtein: 6g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.