Crème Brûlée Cookie Bars – Buttery, Chewy, and Loaded with Caramel Goodness

 

If you’re a fan of decadent desserts that combine the richness of crème brûlée with the simplicity of a cookie bar, you’re in for a treat. These Crème Brûlée Cookie Bars are soft, chewy, and layered with creamy white chocolate and crunchy toffee bits. The caramelized top adds the perfect brûlée-inspired finish, making these bars irresistible for any occasion — whether it’s a holiday party, bake sale, or a cozy night in.

Let’s dive into this detailed recipe that’s guaranteed to become a favorite in your dessert rotation. 

Ingredients:

• 1/2 cup (113g) unsalted butter
• 12 oz (about 2 cups or 350g) white chocolate chips
• 1 1/4 cups (155g) all-purpose flour
• 3/4 cup (149g) granulated sugar
• 1 tablespoon (15ml) vanilla extract
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup toffee bits (store-bought or homemade)

Instructions:

Step 1: Prepare the Batter

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a bit of overhang for easy removal later.
2. In a saucepan over low heat, melt the butter and white chocolate chips together. Stir constantly until the mixture is smooth and silky.
3. Remove the pan from heat and transfer the mixture to a large mixing bowl.
4. Add in the granulated sugar, vanilla extract, and salt. Stir well to combine.
5. Add the eggs one at a time, beating well after each addition to ensure the batter stays smooth and glossy.
6. Fold in the flour and mix until fully incorporated and no dry spots remain. Be careful not to overmix.

Step 2: Bake in Two Stages

1. Pour the batter into your prepared pan and spread it evenly using a spatula.
2. Bake for 25 minutes, or until the edges are lightly golden but the center is still slightly soft.
3. Carefully remove the pan from the oven and evenly sprinkle the toffee bits over the top.
4. Return the pan to the oven and bake for another 5 to 10 minutes, or until the toffee bits begin to melt and the center is fully set.
5. Optional: For an extra brûlée effect, you can sprinkle a thin layer of sugar on top once cooled and lightly torch it with a kitchen torch for a caramelized crust.

Step 3: Cool and Serve

1. Let the bars cool completely in the pan. This is crucial — cutting too early will cause them to fall apart.
2. Once cooled, lift the bars out using the parchment overhang and slice into 24 squares.
3. Store in an airtight container at room temperature for up to 4 days — if they last that long!

Recipe Time:

• Prep Time: 15 minutes
• Bake Time: 30–35 minutes
• Total Time: 45–50 minutes
• Yield: 24 cookie bars

Tips for Success:

• Use high-quality white chocolate chips — they melt better and have a smoother flavor.
• Don’t overbake! The key to soft, chewy bars is removing them from the oven just as the center sets.
• Want extra depth? Add a pinch of cinnamon or a splash of almond extract to the batter.

Perfect Pairings:

These bars are rich and sweet, so they pair beautifully with a hot espresso, a creamy latte, or even a scoop of vanilla bean ice cream. Serve them on a dessert tray or wrap them in parchment for a gorgeous edible gift.

Final Thoughts:

These Crème Brûlée Cookie Bars are a showstopper. They bring together the best parts of a creamy brûlée dessert and a chewy cookie bar — with an irresistible crunch from the toffee. Whether you’re baking for guests, family, or just yourself, this is one recipe you’ll come back to again and again.