What you need
How to prepare
Preheat the oven to 350°F
Whisk together flour, Nesquik powder, baking soda, and salt in a bowl until well combined, set aside.
In a stand mixer with a paddle attachment, beat together the butter and brown sugar at medium-high speed until pale and fluffy, about three minutes. Add egg and mix until combined. Reduce the speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down the side of the bowl occasionally, and mixing until smooth.
Using a medium sized ice cream scooper, scoop batter onto two parchment lined baking sheets keeping pies 2-3 inches apart. Let pies rest for 10 minutes before baking, they will keep their shape better that way. Bake for 10-12 minutes with one baking sheet on the top rack and one below it, swapping the position of the baking sheets halfway through cooking time to make sure each bakes evenly. Cook until tops are puffed and cakes spring back when touched. Transfer to a wire rack to cool completely.
In a stand mixer with the paddle attachment, beat the butter on medium speed for three minutes until smooth and creamy. Add 2 cups of icing sugar and beat until smooth. Repeat with remaining sugar. Add cream and Nesquik Vanilla Syrup and beat until fluffy. Approximately two minutes. Add more icing sugar if the icing is too thin, add more cream if it’s too thick.
Once the pie is cooled, take one, and pipe with filling on the flat side of the pie, place another pie on top and press down slightly to push the filling to the side. Repeat until all the pies are filled. Store in an airtight container for up to one week in the fridge.
If you don't have a piping bag, you can use a freezer bag and cut the angle to pipe the filling. You can also spread the filling with a knife.
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