No-Fuss Crème Brûlée Cookie Bars
Delicious cookie bars that combine the creamy richness of crème brûlée with the ease of a cookie bar, topped with whipped cream and a caramelized sugar layer.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure the butter is truly softened for the best creaming results.
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt If using salted butter, consider omitting this.
Topping
- 1 cup heavy cream Whip until soft peaks form.
- 1/2 cup granulated sugar (for topping)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
- Spread the cookie dough evenly into the prepared baking pan.
Baking
- Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Topping
- While the bars are cooling, whip the heavy cream until soft peaks form.
- Once the bars are cooled, spread the whipped cream on top.
- Sprinkle the additional granulated sugar evenly across the cream.
- Using a kitchen torch, caramelize the sugar until it forms a crispy top. If you don’t have a torch, you can place the bars under a broiler for a few minutes, watching closely, until the sugar melts and caramelizes.
- Allow to cool slightly before cutting into bars and serving.
Notes
Store in an airtight container at room temperature for up to 3 days, in the fridge for about a week, or freeze for up to 3 months. Allow to thaw before caramelizing the sugar topping.