Homemade Kinder Bueno Bars

For the hazelnut filling

1. Add the granulated sugar to a medium saucepan over medium heat and cook without moving until the sugar melts into a deep amber caramel, 6–8 minutes.

2. Stir in the toasted hazelnuts until evenly coated in the caramel.

3. Pour the caramel hazelnut mixture onto a parchment-lined baking sheet and spread it into a thin layer.

4. Allow the caramel hazelnut praline to cool completely at room temperature until hardened.

   Then 15 min of waiting

5. Wrap the hardened praline in a clean kitchen towel and crush it into small pieces using a mallet or heavy rolling pin.

6. Transfer the crushed praline to a food processor and blend until it forms a smooth, fluid hazelnut praline paste.

   Blend in short bursts if the food processor motor starts to overheat.

7. Add 113 g of the softened unsalted butter to the food processor and blend with the hazelnut praline paste.

   If the warm paste causes the butter to separate, blend in one ice cube to re-emulsify the mixture.

8. In a separate bowl, whip the remaining 113 g of softened butter using an electric hand mixer until light and fluffy, 2–3 minutes.

9. Gradually add the hazelnut praline paste into the whipped butter and beat until fully incorporated and creamy.

10. Place the hazelnut filling in the refrigerator to cool and firm up slightly before piping.

    Then 15 min of waiting

For the 3D wafers

11. Pre-heat the oven to 350°F (175°C).

12. Combine the cake flour, cornstarch, powdered sugar, baking powder, and salt in the bowl of a food processor.

13. Pour in the melted butter, water, and vanilla extract.

14. Pulse and process until a smooth, thin batter forms, 1–2 minutes.

15. Lightly coat the custom metal Kinder Bueno molds with non-stick baking spray containing flour.

16. Transfer the wafer batter into a pastry bag and pipe it into the base channels of the preheated metal molds.

17. Secure the top half of the molds in place and bake in the preheated oven for 8–10 minutes.

    Then 8 min of waiting

18. Remove from the oven, carefully un-mold the wafer halves using high-heat protective gloves, and trim off any excess edges.

19. Place the wafer pieces back onto a baking sheet and bake for an additional 5 minutes to fully dehydrate and crisp up.

    Then 5 min of waiting

For assembly and coating

20. Transfer the chilled hazelnut filling into a clean piping bag.

21. Pipe generous mounds of the hazelnut filling into each section of the bottom 3D wafer halves.

22. Place the top flat wafer pieces onto the filled sections to enclose the hazelnut filling.

23. Place the assembled wafer bars in the refrigerator to set the filling, about 10 minutes.

    Then 10 min of waiting

24. Melt two-thirds of the chopped chocolate in a heatproof bowl set over a pot of simmering water until it reaches 120°F (49°C).

25. Remove the bowl from the heat and stir in the remaining seed chocolate gradually until fully melted and tempered.

26. Dip or pour the tempered chocolate over each assembled bar until fully coated, letting excess chocolate drip back into the bowl.

27. Drizzle additional chocolate lines over the top of the bars to replicate the classic Kinder Bueno pattern.

28. Allow the chocolate coating to set completely at room temperature before serving.

    Then 10 min of waiting

29. Using food-grade custom metal molds allows the wafer batter to bake into the exact 3D shape required for Kinder Bueno bars.

30. Tempering the chocolate ensures a glossy finish and a clean snap when biting into the finished bar.