Creme Brulee Cookie Bars
Chewy white chocolate and vanilla bars topped with a golden, crackly layer of baked toffee bits.
Equipment
- Saucepan
- Large mixing bowl
- 9 by 13 inch baking pan
- Parchment paper
- Wire rack
Ingredients
Main Ingredients
- ½ cup unsalted butter
- 12 oz white chocolate chips about 2 cups
- 1 cup all purpose flour plus 1/4 cup more, spooned and leveled
- ¾ cup granulated sugar
- 1 tbsp vanilla extract
- ¼ tsp salt
- 3 large eggs room temperature
- 1 cup toffee bits
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line a 9 by 13 inch pan with parchment, leaving a sling on two sides.
- Melt. Heat the butter and white chocolate over low heat, stirring until smooth, then pour into a bowl.
- Mix. Stir in the sugar, vanilla, and salt, beat in each egg until thick, then fold in the flour until just combined.
- Bake. Spread the batter in the pan and bake 25 minutes. Top with the toffee bits and bake 5 more minutes until golden at the edges.
- Cool. Cool completely on a rack, lift out, and cut into 12 squares.
Notes
Substitutions: Pecans or butterscotch chips can replace some of the toffee bits.
Tips: Keep the heat low so the white chocolate stays smooth.
Storage: Keep in an airtight container at room temperature for up to four days or freeze for up to three months.