Description
Indulge in the rich, creamy texture of these Crème Brûlée Cookie Bars, where a buttery cookie base meets a velvety custard layer, topped with a perfectly caramelized sugar crust. Each bite offers a delightful contrast of crunchy and smooth, with hints of vanilla and a touch of burnt sugar that will transport your taste buds to a French patisserie.
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 Layer:
- 1 cup heavy cream
- 1/2 cup whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- For the Topping:
- 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 15-20 minutes, or until the edges are golden brown.
- While the cookie base is baking, prepare the crème brûlée layer by heating the heavy cream and milk in a saucepan over medium heat until just simmering.
- In a bowl, whisk together the egg yolks and sugar until pale and thick. Gradually pour the hot cream mixture into the egg mixture, whisking constantly to temper the eggs.
- Stir in the vanilla extract, then pour the custard over the baked cookie base.
- Bake for an additional 25-30 minutes, or until the custard is set but still slightly jiggly in the center.
- Allow to cool completely, then refrigerate for at least 2 hours before serving.
- Before serving, sprinkle an even layer of granulated sugar on 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; just caramelize the sugar topping right before serving.
- Storage: Store in an airtight container 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: 35 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 100 milligrams
Keywords: Crème Brûlée Cookie Bars, dessert bars, creamy dessert, French dessert, cookie recipe, caramelized sugar, easy dessert, vanilla custard, baking, sweet treats, indulgent desserts, homemade cookies, party desserts