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Kinder slice recipe
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Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Indulgent white chocolate cheesecake slice with Kinder Bueno bars, double chocolate coating, and Aussie-favorite flavors. No-bake recipe set in the fridge for 5 hours for the perfect treat.
Ingredients:
250g pkt Choc Ripple biscuits
75g butter, melted, cooled
7.50 gm gelatine powder
250g cream cheese, chopped, at room temperature
40.00 gm caster sugar
4.40 gm vanilla extract
180g white chocolate, melted, cooled, plus extra 80g, chopped
150ml thickened cream, whipped
5 x 43g pkt Kinder Bueno bars
33.60 gm solid coconut oil
80g milk chocolate, chopped
Instructions:
Grease a 16 x 26cm slice pan and line it with baking paper, making sure the paper hangs over the edges of the two longer sides.
Pulse the biscuits in a food processor until they form coarse crumbs. Add the butter and process until well combined. Press the mixture evenly over the base of the slice pan and chill in the fridge until needed.
In a small microwave-safe bowl, pour 2 tablespoons of water and sprinkle with gelatine. Let it sit for 2 minutes to soften. Microwave for 20 seconds (be careful not to overheat). Whisk with a fork until gelatine dissolves. Let it cool to room temperature.
Combine cream cheese, sugar, and vanilla in a clean food processor, blending until light and creamy, scraping down the sides occasionally. Add cooled gelatine mixture and process briefly, then incorporate melted white chocolate and cream until well combined.
Spread half of the cream cheese mixture evenly over the biscuit base. Layer 6 Kinder Bueno bars horizontally over the mixture, leaving a gap on one end of each bar. Break 3 more bars in half and fill in the gaps. Pour the rest of the cheesecake mixture on top. Refrigerate for 4 hours or overnight until firm.
Combine the additional chopped white chocolate and 1 tablespoon of coconut oil in a microwave-safe bowl. Microwave for 45 seconds, then stir until smooth. Drizzle over the slice, spreading it over the exposed Bueno bars using your fingertip. Chill in the fridge for 30 minutes or until firm.
Chop the milk chocolate and mix it with the remaining coconut oil. Once the chocolate is set, remove the slice from the pan and cut it into squares before serving. Any remaining slice can be stored in the fridge.