Arsenio’s Crazy Crunch Beuno Bake 🔥 Cookie Dough 1 ½ cups flour 1 tsp baking soda ¼ tsp salt ½ cup (115g) unsalted butter, softened ¾ cup (150g) packed dark brown sugar ¼ cup (50g) granulated sugar 1 large egg 2 tsp vanilla extract Semi-sweet chocolate chips Brownie Batter 1 ½ cups flour ¼ cup (21g) unsweetened cocoa powder 1 tsp baking soda ¼ tsp salt ½ cup (115g) unsalted butter, softened ¾ cup (150g) packed dark brown sugar ¼ cup (50g) granulated sugar 1 large egg 2 tsp vanilla extract Semi-sweet chocolate chips Toppings Handful of marshmallows Kinder Bueno bars, whole Start by pressing a thin layer of the cookie dough into the bottom of your baking dish. Keep the layer thin so it bakes through properly. Scatter a handful of marshmallows evenly over the cookie dough. For the brownie batter, mix everything together until you get a thick, cookie-dough-like consistency rather than a runny brownie batter. Flatten it out and lay it over the marshmallow layer like a dome, making sure you cover the center. Finish with another thin layer of the regular cookie dough on top and gently press it down to seal everything in. Bake at 350°F for 25–30 minutes. Mine took the full 30 minutes. When it comes out, a little jiggle in the middle is exactly what you want. It’ll firm up as it cools. While it’s still hot, press the whole Kinder Bueno bars into the top. Let it sit for 15–20 minutes before cutting in. This helps it hold its shape and keeps that signature crunch instead of letting everything collapse. It’s Crunch Time. 👑🍪🍫
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