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Delicious Crème Brûlée Cookie Bars topped with caramelized sugar crust

Crème Brûlée Cookie Bars

A delightful fusion of creamy crème brûlée and chewy cookie bars, perfect for special occasions or a comforting treat.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup unsalted butter, softened Gives structure and richness; for a lighter version, you can use half butter and half Greek yogurt.
  • 1 cup granulated sugar Sweetens the cookie base; can substitute coconut sugar for a more caramel flavor.
  • 1 cup brown sugar, packed Adds depth and moisture; light brown or dark brown work well alike.
  • 2 large eggs Binds the dough and adds moisture; replace with flax eggs for a vegan alternative.
  • 2 teaspoons vanilla extract Infuses delightful flavor; imitation vanilla can work in a pinch.
  • 3 cups all-purpose flour Forms the foundation of the cookie; gluten-free flour helps those with dietary restrictions.
  • 1 teaspoon baking soda Provides leavening; baking powder can substitute, but adjust amounts slightly.
  • 1/2 teaspoon salt Enhances flavors; kosher or sea salt is best for this recipe.
For the Crème Brûlée Topping
  • 2 cups heavy cream Creates the creamy custard topping; half-and-half brings a similar texture but is lighter.
  • 1/2 cup granulated sugar Sweetens the custard; brown sugar offers a lovely depth if swapped.
  • 1 teaspoon vanilla extract Adds flavor; consider vanilla bean paste for an intense sweetness.
  • 6 large egg yolks Enriches the custard; you can use egg substitutes, but the texture will vary.
  • 1/4 cup granulated sugar (for caramelizing) Forms the signature crunchy topping; superfine granulated sugar melts quicker and caramelizes more smoothly.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
  5. 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.
Crème Brûlée Topping
  1. 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.
  2. 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.
  3. 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.
Cooling and Serving
  1. Allow the bars to cool completely, then refrigerate for at least 2 hours to set.
  2. 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

Common mistakes to avoid include overmixing the cookie dough, not tempering the egg yolks when adding hot cream, and skipping the refrigeration step. Pro tips: Use a kitchen scale for precise measurements, make the bars a day in advance, and if you don't have a torch, broil the sugar under a watchful eye for a few minutes.