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I have finally posted one of the most highly requested beauties of a recipe in such. AND I AM SO EXCITED FOR YOU TO BAKE IT! I thought now was the right time! I felt like I needed a drier cookie dough so that it’s easier to mould and it worked! Tin I used the same base recipe, but had to increase it so that there was enough. I tried using other tins without a springform and they do work if you line the sides, but as with cheesecakes I found this springform one the best as it made it so much easier to come out after it had been baked! I use one third of the cookie dough on the base of the tin, one third around the sides of the tin, and the final third on the top!
It makes it very straight forward to do. A third is roughly 475g by the way! Chocolate Now because this is quite an expensive base because of the filling, I just used normal chocolate chips in the dough. You don’t want big chunks of chocolate as you need the pie to be sealable so chips, or small chopped chunks of chocolate is best. It will need additional flour in it to make it dryer! Kinder Cookie Pie’ because of the gloriously delicious filling that I want to devour with a spoon on its own over and over.
I was lucky enough to be gifted and sent a massive tub of the stuff from Black Milk Cereal! It honestly tastes like the insides of a kinder bueno and its the dream. I use 750g of the stuff. There are a few places you can buy a similar product such as Morrisons.
I will be posting other versions on my blog in the near future! Nutella for a cheaper and easier alternative to the hazelnut spread if you wanted! But for the correct result, you do need the 750g. I find this easiest when the spread has been microwaved ever so slightly!
I then press into the spread some chunks of kinder chocolate and kinder bueno and set it in the freezer for 30 minutes! Then, I cover the top with the final third of cookie dough. This then gets set in the freezer again for an hour before baking! The baking is a little stressful but you just have to roll with it. I have a fan over and baked for 30 minutes at 180c! If you find your oven is a tad temperamental its best to lower the temp slightly and bake for longer but you are looking for a deep golden!