Arsenio’s Crazy Crunch Bueno Bake
A decadent layered dessert combining cookie dough and brownie batter with gooey marshmallows and crunchy Kinder Bueno bars.
Equipment
Ingredients
Cookie Dough
flour (all-purpose)
188 g
baking soda
1 tsp
salt
0.25 tsp
unsalted butter (softened)
115 g
dark brown sugar (packed)
150 g
granulated sugar
50 g
egg (large)
1 piece
vanilla extract
2 tsp
semi-sweet chocolate chips
150 g
Brownie Batter
flour (all-purpose)
188 g
unsweetened cocoa powder
21 g
baking soda
1 tsp
salt
0.25 tsp
unsalted butter (softened)
115 g
dark brown sugar (packed)
150 g
granulated sugar
50 g
egg (large)
1 piece
vanilla extract
2 tsp
semi-sweet chocolate chips
150 g
Toppings
marshmallows
100 g
Kinder Bueno bars (whole)
4 piece
Instructions
Prepare the cookie dough
Mix the dry ingredients and then cream with butter and sugars before adding egg and vanilla.
Prepare the brownie batter
Mix all brownie ingredients together until thick, cookie-dough-like consistency.
Press cookie dough into baking dish
Press a thin layer of cookie dough into the bottom of the baking dish.
Scatter marshmallows
Scatter marshmallows evenly over the cookie dough layer.
Add brownie batter layer
Flatten brownie batter and lay it over the marshmallow layer like a dome, covering the center.
Add final cookie dough layer
Cover with another thin layer of cookie dough and gently press to seal everything in.
Bake the assembly
Bake at 175°C for 25-30 minutes until edges are set but center still has a slight jiggle.
Add Kinder Bueno bars
While still hot, press whole Kinder Bueno bars into the top.
Rest before cutting
Let rest for 15-20 minutes to firm up and maintain crunch.
Original recipe
Storage
Store in an airtight container. Best enjoyed slightly warmed to maintain crunch.
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