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Decadent Creme Brulee Cookie Bars

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A delightful twist on the classic crème brûlée, these cookie bars blend creamy white chocolate with a buttery base and toffee crunch.

Ingredients

Scale
  • 1/2 cup Unsalted Butter (room temperature)
  • 12 oz White Chocolate Chips (about 2 cups or 350g)
  • 1 1/4 cups All-Purpose Flour (155g; sifted)
  • 3/4 cup Granulated Sugar (149g)
  • 1 tablespoon Vanilla Extract (15ml)
  • 1/4 teaspoon Salt
  • 3 large Eggs
  • 1 cup Toffee Bits

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium saucepan over low heat, melt the unsalted butter and white chocolate chips together. Stir until smooth (about 5 minutes), then pour into a large mixing bowl.
  3. Add the granulated sugar, vanilla extract, and salt to the bowl. Stir until glossy.
  4. Add eggs one at a time, stirring vigorously after each addition (about 2-3 minutes).
  5. Gradually add flour, mixing until no streaks remain. Be careful not to overmix.
  6. Line a 9×13-inch baking pan with parchment paper.
  7. Pour the batter into the prepared pan, smoothing the top with a spatula.
  8. Bake for 25 minutes, then sprinkle toffee bits over the top.
  9. Continue baking for another 5 to 10 minutes until the edges are golden and center is set.
  10. Allow to cool completely, then slice into squares and serve.

Notes

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Freeze for longer storage up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/creme-brulee-cookie-bars/

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