Giant Stuffed Cookie Dough Pie

In a large bowl or stand mixer, beat the softened butter and light brown muscovado sugar together until the mixture is light and fluffy. Add one whole egg and one egg yolk (reserve the remaining egg white for another use). Pour in the vanilla extract and continue beating until the mixture is smooth and creamy.

Sift in the flour and bicarbonate of soda, then add a pinch of salt and the milk chocolate chips. Mix with a spatula until a stiff dough forms. If the dough feels too dry or crumbly, add a small splash of milk to help it come together. Divide the dough into two portions: one representing two-thirds of the mixture and the other one-third. Shape both into 2cm-thick discs, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.

On a lightly floured surface, roll out the larger disc of dough into a 23cm circle. Carefully place the dough into a 20cm springform cake tin. Use your fingers to press the dough firmly into the base and approximately 3cm up the sides of the tin.

Soften the chocolate hazelnut spread by stirring it with a spoon, then fold in the white chocolate chips. Spread about three-quarters of this mixture over the cookie dough base. Press the Kinder Mini chocolate bars deeply into the spread, then use a small spatula to level the remaining chocolate mixture over the bars. The cookie dough sides should still rise about 1cm above the filling. Chill for 20 minutes to firm up.