Description
Crème Brûlée Cookie Bars are a delightful fusion of rich, creamy custard and buttery cookie crust, topped with a perfectly caramelized sugar layer. Each bite offers a satisfying crunch followed by a smooth, velvety texture that melts in your mouth, leaving a lingering sweetness that dances on your palate.
Ingredients
Scale
- For the Cookie Base:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the Crème Brûlée Topping:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 6 large egg yolks
- 1/4 cup granulated sugar (for caramelizing)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
- Spread the cookie dough evenly into a greased 9×13 inch baking pan and bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- While the cookie base is baking, prepare the crème brûlée topping by heating the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and stir in the vanilla extract.
- In a bowl, whisk together the egg yolks and granulated sugar until pale and thick. Gradually add the hot cream mixture to the egg yolks, whisking constantly to prevent curdling.
- Once the cookie base is done baking, pour the crème brûlée mixture over the hot cookie layer and return to the oven. Bake for an additional 25-30 minutes, or until the custard is set but still slightly jiggly in the center.
- Allow the bars to cool completely, then refrigerate for at least 2 hours to set.
- Before serving, sprinkle an even layer of granulated sugar over the top and use a kitchen torch to caramelize the sugar until golden and crispy.
Notes
- Make-ahead: These bars can be made a day in advance and stored in the refrigerator.
- Storage: Keep covered in the refrigerator for up to 3 days.
- Substitutions: For a gluten-free version, use a gluten-free all-purpose flour blend.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: desserts
- Method: baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 bar (approximately 100g)
- Calories: 350
- Sugar: 25 grams
- Sodium: 150 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 100 milligrams
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