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Creme Brûlée Cookie Bars have it all: they’re soft, chewy and fudgy, super vanilla-y, and they’ve got a crunchy sugary top, just like creme brulee!
These bars are so gooey and perfect – everyone raves about them!
Table of Contents
Easy Creme Brulee Cookie Bars
Do you like creme brulee? I absolutely adore it. I feel like I can’t get enough of it, but when I was thinking about the last time I had creme brulee I realized it was over 10 years ago. So I feel like I can’t say, “Oh, I’m so addicted to creme brulee!” because that would make me feel like a poser.
Seriously, guys, why has it been 10 years since I’ve eaten it? I was going back in my head over the nice dinners I’ve had and they kind of all run together since Jordan was born. I mean, all of my memories are kind of squished and compacted together and pieces of some fall into pieces of others. Like, I was remembering eating creme brulee on our anniversary while I was pregnant but I know that isn’t true, because in my mind I’m wearing a long sleeved black dress, but in July 2004 we lived in Arizona and there was no way I wore long sleeves in Arizona in July.
Can I blame my horrible memory on mommy brain 10 years later? Or maybe we need to invent something called “bloggers brain” because I think I have it.
Anyway, Creme Brulee Cookie Bars.
How to make Creme Brulee Bars Video
What’s In Creme Brulee Bars?
These Creme Brulee Cookie Bars have that sugary crunchy top, but it’s kind of a cheater version. I used toffee bits instead of browning sugar. Why? Because when you brown sugar on top of creme brulee it doesn’t last long: it’s meant to be eaten right then. But when you’re making cookie bars, especially at the holidays for parties and gift giving, you want the treats to last. Enter: toffee bits.
Also, when I made Creme Brulee Cheesecake Bars with toffee bits, no one complained, so…there you go.
The crunchy top isn’t just why I called them “creme brulee” instead of toffee cookie bars. The bar itself is soft and chewy but also super fudgy and very, very vanilla-y, just like the real thing!
How to make Creme Brulee Cookie Bars
The recipe couldn’t be easier: you melt the butter and white chocolate chips together in a sauce pan, then stir that mixture into the rest of the ingredients. You don’t even need to worry about what order you mix things in, which makes this a totally foolproof recipe. I used McCormick Pure Vanilla Extract to amp up the vanilla flavor of these bars. Always use the best extracts in your baking because you want the best flavor. McCormick is (and always has been) my favorite!
Once you’ve baked the bars until they’re almost done, you top them with the toffee bits and then finish them off for a few more minutes. This allows the toffee bits to melt together and form that extra crunchy sugary top you’d expect from a good creme brulee.
Perfect Holiday Bar Cookie
The creme brulee cookie bars were a huge hit at both of my holiday gatherings this year. I had to make a second batch just to have enough for the second party! Between the richness of the vanilla and the fudginess of the bar, these make the perfect holiday (or anytime) treat. They’d also be pretty for a New Year’s Eve party (with champagne, of course).
Tips for Success
- People report the mixture is liquid. Once it bakes it will be VERY gooey. Let it cool completely before slicing.
- When in doubt, bake it longer.
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Creme Brulee Cookie Bars
Recipe Video
Ingredients
- ½ cup (113g) unsalted butter
- 12 ounces about 2 cups or 350g white chocolate chips
- 1 ¼ cups (155g) all purpose flour
- ¾ cup (149g) granulated sugar
- 1 tablespoon (15ml) Vanilla Extract
- ¼ teaspoon salt
- 3 large eggs
- 1 cup toffee bits
Instructions
- Heat oven to 350°F. Line a 9×9 pan with foil and spray with cooking spray. Alternately, you can use parchment paper that’s been sprayed with nonstick cooking spray or greased with butter or shortening.
- Place butter and white chocolate chips in a medium saucepan over low heat. Melt the two together, stirring almost constantly, just until melted. The mixture may appear curdled or be the consistency of Cream of Wheat. Remove from heat and cool while mixing other ingredients.
- Stir together flour, sugar, extract, salt, and eggs in a large bowl. Add white chocolate mixture and stir until smooth. Pour batter into prepared pan.
- Bake for 20 minutes, then remove pan from oven and sprinkle toffee bits evenly over the top. Return to oven and bake another 8-12 minutes until the edges are golden brown. A toothpick in the center will still come out with batter on the toothpick, but it will be cleaner along the edges. Be careful not to over bake; it will brown more on the sides and bottom than on the top.
- Cool completely before slicing into bars. They will firm up as they set. If they seem to not firm up, chill them before slicing.
Recipe Nutrition
Creme Brulee Cookie Bars are a fudgy white chocolate blondie topped with toffee bits that taste like creme brûlée!
This post was sponsored by McCormick in 2015. All opinions are 100% my own, as always!
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I love your storytelling! And yes mommy brain, it’s real. The last 8-10 years, I swear, it all just kind of mushes together. I think the next time I see you, it’s a must that we find some creme brulee to make up for lost time!
These bars…the texture looks incredible! I have a couple recipes that start out with melted butter and white chocolate (one incorporates bananas and the other lemon) but that dense, rich texture is unbeatable! And with the toffee bits, these were outrageous I’m sure!
When I was making them I thought about your lemon bars!! Those looked so good!
I have a confession– I haven’t tried creme brulee!! I know, it’s shameful! I have always wanted too and I honestly don’t know why I haven’t. These bars look divine and also mommy brain is sooooo real!!!! 🙂
Oh, you must. Even my husband – who doesn’t like puddings – likes it!
Creme brulee cookie bars!? You took the best of both things and combined them into one!
I imagine these bars taste really great!
I also LOVE creme brûlée! I never though to make bars though, these look amazing! And they topping? I am making these ASAP!
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