Arsenio’s Crazy Crunch Bueno Bake
Equipment
Ingredients
Cookie Dough
all-purpose flour (dry)
190 g
baking soda (dry)
1 tsp
salt (dry)
0.25 tsp
unsalted butter (softened)
115 g
dark brown sugar (packed)
150 g
granulated sugar (dry)
50 g
large egg (whole)
1 piece
vanilla extract (liquid)
2 tsp
semi-sweet chocolate chips (solid)
150 g
Brownie Batter
all-purpose flour (dry)
190 g
unsweetened cocoa powder (dry)
21 g
baking soda (dry)
1 tsp
salt (dry)
0.25 tsp
unsalted butter (softened)
115 g
dark brown sugar (packed)
150 g
granulated sugar (dry)
50 g
large egg (whole)
1 piece
vanilla extract (liquid)
2 tsp
semi-sweet chocolate chips (solid)
150 g
Toppings
marshmallows (whole)
50 g
Kinder Bueno bars (whole)
4 piece
Instructions
Prepare cookie dough base
Mix the cookie dough ingredients and press a thin layer into the bottom of your baking dish.
Add marshmallow layer
Scatter marshmallows evenly over the cookie dough layer.
Prepare brownie batter
Mix the brownie batter ingredients until you get a thick, cookie-dough-like consistency.
Add brownie layer
Flatten the brownie batter and lay it over the marshmallow layer like a dome, covering the center completely.
Add top cookie layer
Add another thin layer of cookie dough on top and gently press to seal everything in.
Bake the dessert
Bake at 175°C for 25–30 minutes until the center has a slight jiggle.
Add Kinder Bueno topping
While still hot, press whole Kinder Bueno bars into the top surface.
Cool before cutting
Let rest for 15–20 minutes to firm up and maintain the signature crunch.
Original recipe
Storage
Store in airtight container. Allow to come to room temperature before serving for best texture.
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