🍫 Crispy Melted Kinder Bueno Pocket Squares 🥐

The ultimate treat for hazelnut chocolate lovers! Smooth, velvety hazelnut spread and pieces of milk chocolate are layered inside a soft flour tortilla with actual crunchy Kinder Bueno bars, then folded into tight parcels and seared in a sweet, brown-sugar butter bath until the shell forms a crispy, caramelized crust that cracks open to reveal a molten center. 😋✨

• ⏱️ Prep Time: 10 minutes

• 🍳 Cook Time: 8 minutes

• 🍽️ Servings: 4 pockets

🛒 Ingredients

• 4 medium flour tortillas 🫓

• 4 bars Kinder Bueno (milk chocolate or white chocolate) 🍫

• 1/2 cup hazelnut chocolate spread (like Nutella) 🌰

• 2 tablespoons unsalted butter 🧈

• 1 tablespoon brown sugar 🤎

• Powdered sugar and chocolate syrup (for decoration) 🧊

👩‍🍳 Detailed Instructions

1. Prep the Pastry Base: 🫓 Lay the flour tortillas completely flat on a clean countertop. Spread about 2 tablespoons of hazelnut spread right in the direct center of each tortilla, shaping it into a small square pattern.

2. Add the Crunch: 🍫 Break the Kinder Bueno bars into individual segments. Place 4-5 segments side-by-side directly over the hazelnut spread layer on each tortilla.

3. Fold into Neat Parcels: 📐 Fold the bottom edge of the tortilla tightly up over the chocolate filling, then fold the top edge down. Fold the left and right sides squarely inward, creating a secure, flat, envelope-like square pocket.

4. Sear in Sweet Butter: 🍳 Melt the butter in a large skillet over medium-low heat and stir in the brown sugar until it dissolves. Place the chocolate pockets seam-side down into the bubbling sugar butter first. Sear for 3-4 minutes until deeply golden and crisp, then flip and cook the other side for an additional 3 minutes.

5. Drizzle and Devour: 🍽️ Transfer to a serving plate while piping hot. Give them a beautiful snowy shower of sifted powdered sugar and a zigzag drizzle of chocolate syrup. Serve immediately while the interior is completely warm, velvety, and molten!