Other desserts

Homemade Kinder Bueno Filling

Max. D Gray
By Max. D Gray. Updated: November 3, 2021
Homemade Kinder Bueno Filling

Kinder Bueno is a delightful chocolate and hazelnut snack which is marketed at kids ("kinder" is German for children), but is enjoyed by adults in equal measure. Part of this reason is its light chocolate wafer shell, not too cloying for an adult palate. Once you break into that shell, you are rewarded with a creamy hazelnut filling which is sweet, but still fluffy enough to not make you wince at the calories. This oneHOWTO copycat version of homemade Kinder Bueno filling is easy to make (much easier than scooping out individual Kinder Bueno pieces with a tiny spoon) and can be used in a range of different desserts.

4 diners Between 30 & 45 minutes low difficulty


You'll need:

  • To go all out on Kinder goodness, you can try to make a no-bake Kinder Bueno cheesecake using different recipes you can find online.
You may also be interested in: How to Make Homemade Kinder Eggs

Steps to follow:


We'll start our homemade Kinder Bueno filling by arranging the ingredients. You could make an alternate version with milk or dark chocolate, but it won't be like the kinder original. Besides, we already have lots of other chocolate recipes to choose from like some delicious chunky Australian rocky road.

Homemade Kinder Bueno Filling - Step 1

You will need a blender or food processor for this recipe, trying to finely chop or mash by hand will be very difficult. Put the hazelnuts and the sugar in the processor and process for a few minutes until you get a creamy paste, similar to how you would make a homemade peanut butter.

Homemade Kinder Bueno Filling - Step 2

Continue our homemade Kinder Bueno filling by adding the cornstarch, vanilla essence and salt. Slowly process on a low setting and add the oil little by little.

Homemade Kinder Bueno Filling - Step 3

Once you have an even consistency, add the white chocolate and pour the milk in the same way you added the oil.

Homemade Kinder Bueno Filling - Step 4

Keep processing until you get a thick creamy paste, just as you would have with the filling for a real Kinder Bueno.

Homemade Kinder Bueno Filling - Step 5

Once your homemade Kinder Bueno filling is ready, you can use it to fill pretty much whatever you like. You can use it as a spread for a sponge cake sandwich or even stuff it into chocolates like these delicious chocolate bonbons.

If you have an interesting use for this recipe, please leave a message in the comments below and share with the community.

Homemade Kinder Bueno Filling - Step 6

If you want to read similar articles to Homemade Kinder Bueno Filling, we recommend you visit our Recipes category.

Write a comment
What did you think of this recipe?
I'm allergic to cornstarch, can I ommit it or substitute it with anything else?
I'm sure rice starch, arrowroot, or potato starch will work, just use sparingly since it may not turn out exactly the same.

Steer clear of things like xanthan/guar or any kind of gums or agar because it can radically change the consistency to a slimy, gelatinous mess.

That's awful though. A corn allergy cuts out a LOT of processed foods!
Try potato starch
Hey! I made the spread yesterday. It is amazing! Thanks for sharing the recipe!!!
One thing: I can still feel the sugar.What could I do to feel less grainy?

Thanks again 😊
OneHowTo Editor
You can try melting the chocolate in a bain marie first, this will help melt the sugar. Also, make sure you pulse it well!
Evan c
Hi, can this filling keep in room temperature or needed to keep in fridge. If can keep at room temperature how long is the self life? TQ
What will happen If I heat it on a pan?
OneHowTo Editor
As with any food you heat in a pan, it will become warm and eventually hot. It will burn if you keep it on the heat too long.
It looks awesomely delicious 😋 I guess that I could use it in the Chilean Milhojas cake .,.yummy
hello, when you put the white chocolate in the food processor you don't need to melt the chocolate first ??
OneHowTo Editor
Hi Sonia,

No, you don't want to melt it first. Keeping it in solid blocks will help maintain the right consistency.
White chocolate isn't real chocolate at all, so it doesn't melt down the same way (unless you're using compound chocolate) Since it's really just cocoa butter and sugar, melting it would likely turn into a greasy mess. People assume white chocolate is the same stuff as we see caramel apples dipped in for a solid coating or in easy molded candies, but there's a reason those are called "melts" and not white chocolate: it's a ~compound~ chocolate. AKA something vaguely resembling chocolate but a bunch of stabilizers.

I recommend Ann Reardon's "How to Cook That" on YouTube to learn all about desserts and chocolate :)

P.s. Thanks to the original poster for this recipe!
I use brown sugar and it always stays granulated. And I don't get to use milk, because the mixture is liqudy enough. This time used 1/2 cup of coconut oil.
I tried melting white chocolate and sugar together, but sugar stayed granulated.
Any suggestions?
OneHowTo Editor
Hi Br,

Brown sugar is often a coarser grain, so it is understandable this problem can happen. If you don't want to try using white sugar, you can try using soft brown sugar. Failing that, you can melt the brown sugar separately to make a caramel. This should achieve the same result without the granulation issue.
Not to be rude, but you could always just follow the recipe? Brown sugar and white granulated sugar are no interchangeable. Obviously one is a little coarser than the other, but that's 100% not even the reason why they're so different. Brown sugar, light or dark, is made from sugar mixed with molasses. It's not some separate kind of naturally-occurring sugar product. Not only does it vastly change the taste, it can also vastly change the texture because the water content in brown sugar could cause the melted cocoa solids in the white chocolate to SEIZE and after chocolate is seized, there's no going back. You *could* add cream and make a Gamache to "fix" it, but you'll ruin what you were trying to make.

Good luck!
Can you use Hazelnut essence instead of hazelnuts?
OneHowTo Editor
Hi Victoria,

Not with this recipe. The hazelnuts don't just provide flavor, but also texture and a lot of the weight. If you removed them, you would have a white chocolate sauce with hazelnut flavoring, but it wouldn't be the same.
This is great, I didn't have hazenuts on hand but wanted to make it so I used almond butter. Added a bit less oil than recipe calls since the almond butter has plenty and wow ! So tasty ! Thank you
OneHowTo Editor
Hi Ang

So glad we could help. Let us know what you used it for if you get a second!
Hi, is there any alternative to the oil in the recipe?
OneHowTo Editor
You could use a different type of oil, although it may work with melted butter. Whatever you do, you will need to find some type of fat to make it work.
You haven't mentioned adding water in the recipe as you did in the comments. Can you please explain. Thanks.
OneHowTo Editor
The milk should provide enough liquid to make the cornstarch work. Only use water if you need to thin it out. If you follow the recipe, you shouldn't need water.
how long will the bueno sauce last?
Hi, I'm looking to use this as a filling for a 3 or 4 layer cake. Will I have to increase the measurements or will this amount be sufficient? Thank you
OneHowTo Editor
Hi Debbie, we would say double them just to be on the safe side. Better to have too much than not enough.
Jonathan Borg
Hello it seems very good and very simple recipe. I really want to try it but I'm in Malta and we use the metric system i.e grams, millilitres etc. Would it be possible to post the measurments in metric aswell please? Thankyou for this recipe, the result seems amazing.
Hi, is the cornstarch a powder or liquid please?
OneHowTo Editor
Starts as a powder, you make it into a liquid with water!
anita mwangi
mhmmm really want to make this
I'm thinking of adding this into kinder Bueno no bake cheesecake. Can share your thoughts?
OneHowTo Editor
Sounds delicious Tasha, we can't see why it wouldn't work a treat!
What is a dessert spoon of cornstarch? Is that a like a teaspoon? Other then that this looks so easy and I'll be making it with my kids this summer
OneHowTo Editor
Hi Jennifer,

No it is slightly larger than a tablespoon. However, there will be a little bit of trial and error to get the consistency you desire. For this reason, we recommend using a little less if you are not sure and then adding more as a slurry (cornstarch and a little water) later.
How thick is the consistency of this cream? Is it suitable to put in between two cookies (similar to a jam shortbread sandwich)? If not, what would you reccomend to alter the recipe in order to achieve a thicker consistency that will not drip.
OneHowTo Editor
Hi JJ,

It should be thick and can be used as a filling between two cookies. If not, try adding a little more cornstarch as a thickening agent.
Nick Krousoratis
Thanks so much for this! How long can this last for? Is there a way this can be kept for months?
OneHowTo Editor
Hi Nick
This recipe (because it contains dairy) will only last a couple of days. We recommend you keep it in the fridge for it to last longer.
Alternatively, once you make it, you can keep it in the freeezer for it to last longer.
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Homemade Kinder Bueno Filling