Kinder No Bake Bars
Kinder No Bake Bars
Ingredients
For the Base
- 150 g digestive biscuits
- 75 g melted butter
For the Filling
- 250 g mascarpone cheese
- 250 ml double cream
- 50 g icing sugar
- 1 teaspoon vanilla extract
- 50 g Kinder chocolate, chopped
For the Topping
- 100 g white chocolate
- 100 g milk chocolate
- 1 tablespoon vegetable oil, for white chocolate
- 1 tablespoon vegetable oil, for milk chocolate
- Kinder chocolate, for decoration
Instructions
- 1
Crush the 150g digestive biscuits into fine crumbs. This can be done using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
⏱️ 5 min
- 2
Melt the 75g butter in a microwave-safe bowl or small saucepan.
⏱️ 1 min
- 3
Combine the crushed biscuits and melted butter in a bowl and mix thoroughly until well combined.
⏱️ 2 min
- 4
Press this mixture evenly into a lined tin, ensuring it forms a compact layer. Place the tin in the refrigerator for 30 minutes to chill and set.
⏱️ 2 min
- 5
In a separate bowl, combine the 250g mascarpone cheese, 250ml double cream, 50g icing sugar, and 1 teaspoon vanilla extract.
⏱️ 2 min
- 6
Whisk the mixture until it becomes thick and holds its shape. Be careful not to over-whisk, as mascarpone can curdle.
⏱️ 3 min
- 7
Gently fold in the 50g of chopped Kinder chocolate into the whipped cream mixture.
⏱️ 1 min
- 8
Spread this prepared filling evenly over the chilled biscuit base. Return the tin to the refrigerator and chill for 2 hours to allow the filling to set firmly.
⏱️ 2 min
- 9
In separate microwave-safe bowls, melt the 100g white chocolate and 100g milk chocolate. Heat in short bursts, stirring frequently, to prevent burning.
⏱️ 2 min
- 10
To each bowl of melted chocolate (both white and milk), add 1 tablespoon of vegetable oil and mix until each is smooth and glossy. The oil helps to thin the chocolate for pouring and swirling.
⏱️ 2 min
- 11
Pour the melted milk chocolate evenly over the set filling layer.
⏱️ 1 min - 12
Drizzle the melted white chocolate over the milk chocolate layer.
⏱️ 1 min
- 13
Using a skewer or a knife, gently swirl the white chocolate into the milk chocolate to create a marbled effect.
⏱️ 1 min
- 14
Decorate the top with additional pieces of Kinder chocolate, as desired.
⏱️ 1 min
- 15
Refrigerate for a final 30 minutes to allow the chocolate topping to set before serving. Once set, slice into bars and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Kinder No Bake Bars
For the Base
- 150 g digestive biscuits
- 75 g melted butter
For the Filling
- 250 g mascarpone cheese
- 250 ml double cream
- 50 g icing sugar
- 1 teaspoon vanilla extract
- 50 g Kinder chocolate, chopped
For the Topping
- 100 g white chocolate
- 100 g milk chocolate
- 1 tablespoon vegetable oil, for white chocolate
- 1 tablespoon vegetable oil, for milk chocolate
- Kinder chocolate, for decoration
Instructions
- 1
Crush the 150g digestive biscuits into fine crumbs. This can be done using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
⏱️ 5 min - 2
Melt the 75g butter in a microwave-safe bowl or small saucepan.
⏱️ 1 min - 3
Combine the crushed biscuits and melted butter in a bowl and mix thoroughly until well combined.
⏱️ 2 min - 4
Press this mixture evenly into a lined tin, ensuring it forms a compact layer. Place the tin in the refrigerator for 30 minutes to chill and set.
⏱️ 2 min - 5
In a separate bowl, combine the 250g mascarpone cheese, 250ml double cream, 50g icing sugar, and 1 teaspoon vanilla extract.
⏱️ 2 min - 6
Whisk the mixture until it becomes thick and holds its shape. Be careful not to over-whisk, as mascarpone can curdle.
⏱️ 3 min - 7
Gently fold in the 50g of chopped Kinder chocolate into the whipped cream mixture.
⏱️ 1 min - 8
Spread this prepared filling evenly over the chilled biscuit base. Return the tin to the refrigerator and chill for 2 hours to allow the filling to set firmly.
⏱️ 2 min - 9
In separate microwave-safe bowls, melt the 100g white chocolate and 100g milk chocolate. Heat in short bursts, stirring frequently, to prevent burning.
⏱️ 2 min - 10
To each bowl of melted chocolate (both white and milk), add 1 tablespoon of vegetable oil and mix until each is smooth and glossy. The oil helps to thin the chocolate for pouring and swirling.
⏱️ 2 min - 11
Pour the melted milk chocolate evenly over the set filling layer.
⏱️ 1 min - 12
Drizzle the melted white chocolate over the milk chocolate layer.
⏱️ 1 min - 13
Using a skewer or a knife, gently swirl the white chocolate into the milk chocolate to create a marbled effect.
⏱️ 1 min - 14
Decorate the top with additional pieces of Kinder chocolate, as desired.
⏱️ 1 min - 15
Refrigerate for a final 30 minutes to allow the chocolate topping to set before serving. Once set, slice into bars and enjoy!