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These KitKat Layered Cookie Bars are a great alternative to cookies, with all the texture but extra thick. The cookie dough is made just like any easy cookie recipe, then gets layered around KitKats before baking. The result is chewy, soft and with all that crunch from the wafers.
By creating bars rather than individual cookies, you end up with far more of the fudgy centre and there is no need to chill the dough. The only drawback with these is the 30-45min wait after baking before slicing! Although, you could just top with ice cream and dive in with spoons instead. The cornflour is crucial for a solid texture, and the brown sugar gives the sticky, fudgy, rich flavours and texture.
For real perfection, you want to use melted butter and mix it fully with two types of sugars (whisked on high with a mixer like this). Milk chocolate chunks get mixed into the cookie dough. The KitKats go in the middle as full bars – just line them up! The recipe all comes together in one bowl. This results in minimal washing up too! Also, this is a great one to get the whole family involved in making.
Tips for the best KitKat Layered Cookie Bars
- Butter: Melted butter means the sugars can dissolve a little, resulting in a deep texture and flavour.
- Sugars: Both brown and granulated sugar contribute to the best flavour. Light brown sugar gives these bars a slight chewy texture and more caramel undertones!
- KitKats: I buy multipacks. Both 4 bar or 2 bar packs work. Just create one layer, leaving a little room at the edges.
- Dough: The final dough before baking is really pliable and thick. I tend to find using my hands is much easier to make sure all the KitKats are covered.
For these Cadbury Caramilk Cookie Bars, I use a basic 8′ square pan (I like this one), with the basic Kinder chocolate bars. If you are looking for more cookie ideas check out these Kinder Chocolate Cookie Bars or these Snickers White Chocolate Brownies. For videos and baking inspiration, head on over to my Instagram.
KitKat Layered Cookie Bars
Ingredients
- 110 g Unsalted Butter Melted
- 175 g Light Brown Sugar
- 50 g Granulated Sugar
- 1 Medium Egg
- 2 tsp Vanilla Extract
- 270 g Plain Flour
- 1 tbsp Cornflour (Cornstarch)
- 1 tsp Baking Soda
- 150 g Milk Chocolate Chopped
- 10 2-Finger KitKat Bars (or 5 4-finger bars)
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8′ Square Baking Pan (9″ will work for thinner bars) with baking parchment.
- In a large bowl, or the bowl of a stand mixer, combine the butter, brown sugar and granulated sugar (medium speed) for about 3-5 minutes until fully combined.
- Add the egg and vanilla and mix again.
- Fold in the flour, baking soda and cornflour and fold together. Then gently fold in the milk chocolate.
- Press half of the dough into the lined tin. This may require your hands as it is pretty firm. Place down the KitKat bars, side by side, without chopping them up. Leave some space at each edge. Cover with the remaining cookie dough.
- Bake for 25-30 minutes, until entirely baked and just golden on top (don't worry if it looks a little underbaked – that keeps them chewy). If you have any remaining KitKats, chop them up and scatter on top!
- Leave to cool on a wire rack for at least 45 minutes before attempting to cut (they will fall apart if cut any earlier).
