Creme Brulee Cookie Bars


We’d argue that the best part of any creme brulee is the moment you crack into that deliciously crisp, burnt sugar top layer. The creamy filling underneath is wonderful as well, but the topping, ooh, it makes the whole thing extra amazing! Well. With our love of creme brulee as our jumping off point, we wanted to create an easier-to make (read: slightly less fussy), portable dessert that’s still got a sweet filling and “crispy” top layer, and so these creme brulee cookie bars were born!




Similar in flavor and texture to our beloved butter bars, the smooth filling – a custard-ish white chocolate base – is topped with toffee bits that melt perfectly and form a crackled layer that adds just the right amount of bite to these cookie bars. And did we mention this recipe comes together with just eight ingredients, most of which you probably already have?? That’s right, it’s only a matter of melting down your chocolate, whisking together your dry ingredients and beating in the eggs, then combining the two mixtures and that’s it.



The whole thing bakes for half an hour (and you add the toffee bits two thirds of the way through baking) and then it’s just a matter of how long you can hold out while waiting for the bars to set. These things are ooey-gooey and totally delicious…though good luck trying to limit yourself to just one; they’re addictively yummy!

Creme Brulee Bars

45 minutes to prepare serves 9-12

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 1 (12 oz.) package white chocolate chips
  • 1 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup toffee bits

Preparation

  1. Preheat oven to 350ยบ F and lightly grease an 8 or 9-inch square baking dish with butter or non-stick spray.
  2. Combine white chocolate chips and butter in a medium saucepan over medium heat and stir together until melted and smooth. Remove from heat, stir in vanilla extract and let cool slightly.
  3. In a large bowl, whisk together flour, sugar and salt, then beat eggs into dry ingredients.
  4. Once combined, stir white chocolate mixture in until smooth, then transfer to greased or lined pan.
  5. Place in oven and bake for 20 minutes, then top with toffee bits. Return to the oven and bake for another 10 minutes, or until toffee just begins to melt and edges are golden and pull away from the sides of the pan.
  6. Remove from oven and let cool completely, then slice and serve!

Recipe adapted from Hello Honey

Whizzco for LPE