Arsenio's Crazy Crunch Bueno Bake
A decadent layered dessert combining cookie dough, gooey marshmallows, and fudgy brownie batter, topped with melted Kinder Bueno bars for an ultimate chocolate crunch experience.
Equipment
Ingredients
Cookie Dough
all-purpose flour
188 g
baking soda
5 g
salt
1.5 g
unsalted butter, softened (softened)
115 g
dark brown sugar, packed (packed)
150 g
granulated sugar
50 g
large egg
1 piece
vanilla extract
10 ml
semi-sweet chocolate chips
100 g
Brownie Batter
all-purpose flour
188 g
unsweetened cocoa powder
21 g
baking soda
5 g
salt
1.5 g
unsalted butter, softened (softened)
115 g
dark brown sugar, packed (packed)
150 g
granulated sugar
50 g
large egg
1 piece
vanilla extract
10 ml
semi-sweet chocolate chips
100 g
Toppings
marshmallows
50 g
Kinder Bueno bars
4 piece
Instructions
Prepare cookie dough base
Press a thin layer of cookie dough into the bottom of your baking dish. Keep the layer thin so it bakes through properly.
Add marshmallow layer
Scatter a handful of marshmallows evenly over the cookie dough layer.
Prepare brownie batter
Mix everything together until you get a thick, cookie-dough-like consistency rather than a runny brownie batter.
Add brownie layer
Flatten it out and lay it over the marshmallow layer like a dome, making sure you cover the center.
Add top cookie layer
Finish with another thin layer of the regular cookie dough on top and gently press it down to seal everything in.
Bake the cake
Bake at 175°C for 25–30 minutes. A little jiggle in the middle when it comes out is exactly what you want - it will firm up as it cools.
Add Kinder Bueno topping
While still hot, press the whole Kinder Bueno bars into the top.
Cool before serving
Let it sit for 15–20 minutes before cutting. This helps it hold its shape and keeps that signature crunch instead of letting everything collapse.
Original recipe
Storage
Store in airtight container. Best enjoyed within 2 days for optimal texture.
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