Creme Brulee Cookie Bars
Deliciously chewy cookie bars with a creamy, vanilla-kissed flavor reminiscent of classic crème brûlée.
Servings: 12 servings
Equipment
- Medium Saucepan
- Mixing Bowl
- 9x13-inch baking pan
- Spatula
Ingredients
Ingredients
- 1/2 cup Unsalted Butter
- 12 oz White Chocolate Chips About 2 cups or 350g
- 1 1/4 cups All-Purpose Flour 155g
- 3/4 cup Granulated Sugar 149g
- 1 tablespoon Vanilla Extract 15ml
- 1/4 teaspoon Salt
- 3 large Eggs
- 1 cup Toffee Bits
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan over low heat, melt the butter and white chocolate chips together, stirring constantly until the mixture is smooth and silky. Remove from heat and pour into a large mixing bowl.
- Add the granulated sugar, vanilla extract, and salt to the bowl. Stir well to combine.
- Add the eggs, one at a time, stirring vigorously after each addition, until the batter is glossy and thick.
- Gradually add the flour, mixing just until no streaks remain. Avoid overmixing to keep the bars tender.
- Line a 9×13-inch baking pan with parchment paper for easy lifting later.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake in the preheated oven for 25 minutes.
- Remove the pan from the oven and sprinkle the toffee bits evenly over the top.
- Return the pan to the oven and bake for another 5 to 10 minutes, until the edges are golden and the center looks set.
- Allow the bars to cool completely in the pan on a wire rack to set the texture and make slicing easier.
- Once cool, lift the bars from the pan using the parchment, slice into squares, and serve.
Notes
Store leftover bars in an airtight container at room temperature for up to three days. For longer storage, freeze for up to one month.