If you know me at all (and honestly, even if you don’t) you know I can’t resist anything that’s part fancy-pants French dessert, part lazy-day cookie. So, these Creme Brulee Cookie Bars were born right out of a bout of late-night snacking inspiration. The first time I made them, I actually meant to make classic creme brulee—but then I looked at the clock, laughed, and grabbed a cookie sheet instead. I’ve been hooked ever since. My cousin still bugs me about the time I accidentally broiled the sugar too long and nearly set off the fire alarm, but hey—it tasted kinda amazing anyway. Let’s just say these bars are a win for anyone who’s all about the dessert, with just the tiniest bit less fuss than you’d expect.
Oh, before I forget: please don’t attempt the blowtorch thing after midnight, unless you want to meet your local fire brigade. Trust me. (Also as an aside, every time I make these, my cat tries to lick the eggs. Yours too?)
Why I Keep Coming Back to These Bars
I break this recipe out whenever someone’s feeling fancy but no one actually wants to fuss with individual ramekins. My family goes a little wild for these, maybe because once you start slicing, nobody has any shame about coming back for thirds—maybe it’s the crunch, maybe the rich, custardy flavor, maybe both. (Okay, it’s definitely both.) I make this if people drop by unexpectedly, or if it’s one of those afternoons when you need something sweet and you want to pretend you’re on a Parisian holiday, even though there’s a pile of laundry next to you. Also, honest moment: I once tried to skip chilling the dough and, well, it turned out a bit like pudding lasagna—make of that what you will.
What You’ll Need (And a Few Options If You’re Missing Stuff)
- 1 cup (225g) unsalted butter, melted – Sometimes I just use salted and skip the extra salt, don’t tell anyone.
- 1 1/2 cups brown sugar (light or dark, honestly works either way)
- 1/2 cup granulated sugar – Save some extra for the brulee top—white or raw, both work!
- 2 large eggs (farm eggs are best, but the local store ones do just fine)
- 2 tsp vanilla extract – My grandmother swore by that imitation stuff, but I’m not above budget brands either.
- 2 1/4 cups (about 280g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt (just a generous pinch if you’re guessing, it’s fine)
- 1/2 cup heavy cream – I sometimes use half-and-half when I’m running low.
- A good handful of white chocolate chips (if you’re feeling it; optional but so, so good)
- 2-3 tbsp superfine sugar for the broiled topping—regular sugar works in a pinch!
Let’s Make Creme Brulee Cookie Bars (No Need to Be Fussy)
- First things first—preheat your oven to 175°C (or 350°F, if you’re like me and still forget Celsius sometimes). Line a 9×13 inch pan with parchment, or just grease it if you can’t be bothered. No biggie.
- Melt your butter and mix it with both sugars. Could you beat it till fluffy with a mixer? Sure. But honestly, a wooden spoon works, and you get a tiny arm workout.
- Crack in the eggs, add vanilla, and beat until it’s smooth. Don’t stress if it looks split for a second—it always comes together. (This is when I usually sneak the first fingerful.)
- Add flour, baking powder, and salt. Stir gently—don’t go overboard—or your bars get tough. If it’s looking crumbly, you can add a splash of cream early. Or don’t. It’ll work out.
- Fold in the cream and most of the white chocolate chips if using. (Sometimes, I forget and just scatter them on top—nobody complained yet.)
- Scrape into your prepared pan and spread it out. Wonky corners? Pat ‘em down with your hand. Good enough is great.
- Bake for 22-27 minutes, until golden at the edges but still a little soft in the middle. If you press the top and it springs back a bit, you’re set. Don’t overbake! (It’s better a bit gooey.)
- Here comes the fun: as soon as it’s cooled down a bit (like, 30 minutes or so, unless you want to burn your face), sprinkle the top with sugar. Use a kitchen torch to caramelize it if you’ve got one, or pop under a super-hot broiler. Don’t wander off—watch it like a hawk. It goes from golden to well, not-so-golden, in a blink.
- Let cool (the hardest part?). Cut into squares. Remember to marvel at your handiwork.
A Few Notes That Come From Messing Up (More Than Once)
- If you don’t fully cool before brulee-ing, you risk a melty mess. Ask me how I know.
- Sometimes, I use foil in my rush, but the sugar can stick—a bit annoying.
- Even if you overdo the sugar topping, just call it “deeply caramelized” and embrace your inner French chef.
Variations? I Love a Good Kitchen Experiment
- Swapped heavy cream for coconut cream once—made it weirdly tropical. Good, but not creme brulee-y really.
- Used dark chocolate instead of white; kind of lost the magic, but now and then I’m in the mood for a rich twist.
- Once I tried swirling in raspberry jam. Too runny, didn’t hold shape. Next time: fresh berries only.
Not-So-Fancy Equipment (But If You Have It, Go Wild)
- Baking pan, roughly 9×13 inches. Or smaller, for thick bars (they just need longer to bake).
- Mixing bowl. Two if you hate a sticky mess, one if you’re like me.
- Something to brulee: kitchen torch is legit fun, but the broiler does the job. Or, check this guide on how to brulee without a torch.
- Wooden spoon. Or heck, your hands (I mean, if you’re into that sort of thing).
If you don’t have parchment? Flip the bars out with a spatula. (Or just eat from the pan. No judgement.)
How Long Do These Last? (Spoiler: They Don’t)
Technically, they’ll hold up in an airtight container for 2-3 days at room temp, or in the fridge for up to 5. But honestly—in my place, you’re lucky if there are leftovers at all. Stash them in the fridge if you want the sugar to stay crisp longer. Oh, and if you’re gifting them, pack layers with parchment, or the caramel might get all smushed.
What to Serve With—Or Just On Its Own
I love these slightly warm, with a dollop of whipped cream. Or if I’m honest—nothing. My sister pairs hers with berries (here’s a quick berry maceration idea she’s obsessed with). Coffee works miracles too… and if you manage to sneak one for breakfast, you’re my kind of person.
Pro Tips: A Few (Hard-Learned) Lessons
- I once tried to caramelize the sugar on hot bars—ended up with a gooey top layer. Now I wait till they’re truly cool, even if it tests my patience.
- If you underbake, the bars will be more chewy than cookie-ish—nothing bad, just different. Actually, I like them this way with ice cream.
- I tried halving the sugar to make these “healthier”—it wasn’t worth it. Just eat a smaller piece, if you must.
Real-Life FAQ (Because These Actually Came Up)
Can I use store-bought cookie dough?
Sure, why not? It won’t be quite as rich, but if you’re in a bind (& want to skip a step), go for it.
Do I have to use a torch?
Nope—broiler is your best mate! But actually, a torch is a blast (pun intended), so if you want to go full culinary mastermind, I recommend it.
What if I don’t have white chocolate chips?
No stress, skip them. Or use butterscotch or just leave ‘em out. I’ve even seen folks stir in crumbled Oreos—can’t say I’ve tried that myself yet.
Do these freeze well?
Eh, kind of. The caramel top can go soft after thawing, but the flavor’s still bang on. I probably wouldn’t freeze if you want max crunch, though.
Why is my sugar topping gritty?
Totally normal if the sugar wasn’t superfine or didn’t melt fully—next time, try a bit more time with the torch. But honestly, a little grit just makes it more homemade, right?
Random tangent: I once tried to make these in a toaster oven at my friend’s bedsit. We ended up with cookie scramble, ate it with spoons, and called it deconstructed crème brulee. Sometimes life needs dessert, not perfection.
Let me know if you try these, or if you ruin them spectacularly—it’s all part of the fun. Happy baking, mate!
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup heavy cream
- 4 ounces cream cheese, softened
Instructions
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1Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
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2In a bowl, whisk together flour, baking powder, and salt. In another bowl, combine melted butter and 3/4 cup granulated sugar. Add eggs and vanilla extract, stirring to combine.
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3Gradually add the dry ingredients to the wet mixture and mix until just combined. Press the cookie dough evenly into the prepared baking pan.
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4In a separate bowl, beat together heavy cream, cream cheese, and 1/4 cup granulated sugar until smooth and creamy. Spread the custard mixture evenly over the cookie base.
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5Bake for 35 minutes or until the custard is set and the edges are golden brown. Remove from oven and let cool completely.
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6Sprinkle an extra 2 tablespoons granulated sugar evenly over the cooled bars. Using a kitchen torch, caramelize the sugar until golden and crisp. Slice into bars and serve.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
220 caloriescal
Protein:
3gg
Fat:
11gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
27gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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