Craving a dessert that’s both elegant and easy? Creme Brulee Cookie Bars are decadent Caramelized Cookie Bars that blend a buttery cookie base, creamy custard filling, and a crisp caramelized top. These creamy cookie bars bring the classic creme brulee flavor into a shareable treat, perfect for gatherings or cozy nights. With simple ingredients and a delightful mix of textures, these custard cookie treats are sure to impress. Let’s bake these Creme Brulee Cookie Bars and savor their rich, nostalgic charm!
Why You’ll Love Creme Brulee Cookie Bars
- Elegant Yet Simple: Classic creme brulee flavors in an easy-to-share bar form.
- Perfect Textures: A buttery base, creamy filling, and crunchy top delight every bite.
- Quick to Make: Ready in under an hour, ideal for any occasion.
- Crowd-Pleaser: These custard cookie treats shine at parties or family dinners.
- Warm Aroma: Vanilla and caramelized sugar fill your kitchen with cozy vibes.
Ingredients for Creme Brulee Cookie Bars
Here’s what you’ll need for these creamy cookie bars (makes 16 bars):
Cookie Base:
- 1 cup (240g) all-purpose flour
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
Custard Filling:
- ½ cup (120ml) heavy cream
- 1 large egg
- ¼ cup (50g) granulated sugar
Topping:
-
¼ cup (50g) granulated sugar
Serving (Optional):
- Fresh berries
- Powdered sugar
Equipment
- 8×8-inch baking pan
- Parchment paper
- Mixing bowl
- Saucepan
- Whisk
- Kitchen torch or broiler
Ingredient Tips
- Flour: All-purpose flour gives structure to these Creme Brulee Cookie Bars; swap with almond flour for gluten-free.
- Butter: Softened unsalted butter ensures a fluffy base; use coconut oil for dairy-free custard cookie treats.
- Sugar: Granulated sugar sweetens and caramelizes; brown sugar adds depth to these creamy cookie bars.
- Heavy Cream: Creates a rich custard; full-fat coconut milk works for dairy-free vanilla custard bars.
- Vanilla Extract: Enhances the classic creme brulee flavor; almond extract is a fun twist.
Directions for Creme Brulee Cookie Bars
Let’s create these delightful custard cookie treats!
Make the Cookie Base
I preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper. In a mixing bowl, I cream ½ cup softened butter and ½ cup granulated sugar for 2–3 minutes until light and fluffy. I add ¼ cup brown sugar, 1 large egg, and 1 tsp vanilla extract, mixing until smooth. Gradually, I sift in 1 cup flour, mixing gently to avoid a tough texture, and press the dough evenly into the pan. I bake for 15–18 minutes until the edges are golden, filling the kitchen with a warm, buttery aroma.
Prepare the Custard Filling
While the base bakes, I heat ½ cup heavy cream in a saucepan over medium heat until just simmering, then remove from heat. In a bowl, I whisk ¼ cup granulated sugar and 1 large egg until pale and thick. Slowly, I pour the warm cream into the egg mixture, whisking constantly to prevent curdling. I return the mixture to the saucepan, cooking over low heat for 3–5 minutes, stirring until it thickens and coats a spoon, creating a luscious custard for these creamy cookie bars.
Bake the Bars
Once the cookie base is baked and slightly cooled, I pour the custard filling over it, spreading evenly with a spatula. I bake for another 15–20 minutes until the custard is set but slightly jiggly. I let the pan cool at room temperature for 30 minutes, then chill in the fridge for 2 hours to firm up the vanilla custard bars.
Caramelize the Top
After chilling, I sprinkle ¼ cup granulated sugar evenly over the custard. Using a kitchen torch, I caramelize the sugar until golden and bubbly, creating a crisp top. If no torch is available, I use the broiler for 1–2 minutes, watching closely to avoid burning, for a perfect crunchy finish on these custard cookie treats.
Serve
I slice into 16 squares using a sharp knife dipped in hot water for clean cuts. I serve with a dusting of powdered sugar or fresh berries, enjoying the rich, creamy texture of these vanilla custard bars.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 30–38 minutes
- Chill Time: 2 hours
- Total Time: ~2 hours 45 minutes
- Servings: 16 bars
- Calories: ~150–180 kcal per bar
- Macros per Bar: 18g carbs, 2g protein, 9g fat, 0.5g fiber
Variations for Creme Brulee Cookie Bars
Try these twists on these vanilla custard bars:
- Chocolate Twist: Add ½ cup chocolate chips to the cookie base for rich custard cookie treats.
- Citrus Zest: Mix lemon or orange zest into the custard, inspired by Food and Tips’ Cucumber Blueberry Feta Salad.
- Boozy Kick: Add 1 tsp Grand Marnier to the custard for an adult-friendly creamy cookie bars.
- Nutty Crunch: Top with crushed pistachios instead of sugar for nutty vanilla custard bars.
- Almond Flavor: Use almond extract instead of vanilla for unique custard cookie treats.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a refreshing contrast.
- Serve with Food and Tips’ Creamy Garlic Butter Chicken for a savory-sweet meal.
- Enjoy with Food and Tips’ Coconut Cooler for a light pairing.
Storage
I store leftover creamy cookie bars in an airtight container in the fridge for up to 3 days; the caramelized top may soften, so enjoy fresh for best texture. For freezing, I wrap bars (before caramelizing) tightly in plastic wrap and freeze for up to 2 months; thaw in the fridge and caramelize before serving.
Serving Tips
- Presentation: Arrange these custard cookie treats on a platter with berries for elegance.
- Garnish: Dust with powdered sugar or add a mint sprig for flair.
- Pairing: Serve with coffee or Food and Tips’ Sun Dried Tomato and Mushroom Pasta for balance.
- Portion Size: 1–2 bars per serving for a sweet treat.
- Occasions: Perfect for brunches, dessert tables, or cozy gatherings.
FAQs About Creme Brulee Cookie Bars
Here are answers to common questions about this dish:
Can I make these bars ahead?
Yes, prepare a day ahead and caramelize the top before serving for crisp vanilla custard bars.
How do I store leftovers?
Keep in an airtight container in the fridge for 3 days; enjoy fresh for the best crunchy top.
Can I freeze them?
Freeze before caramelizing for up to 2 months; thaw and caramelize for fresh custard cookie treats.
What if I don’t have a torch?
Use the broiler for 1–2 minutes, watching closely, for a caramelized top on creamy cookie bars.
Can I make them dairy-free?
Swap butter for coconut oil and cream for coconut milk for dairy-free vanilla custard bars.
More Dessert Recipes You’ll Love
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- Watermelon Fruit Cake: A Refreshing Summer Dessert
- Honeycomb Cheesecake – A Floral Summer Dessert
Conclusion
Creme Brulee Cookie Bars are a decadent, easy dessert that blend creamy custard with a crunchy caramelized top. These custard cookie treats bring elegance to any occasion. Bake these creamy cookie bars, share with loved ones, and enjoy their rich, delightful flavors!
Creme Brulee Cookie Bars
Ingredients
For the Cookie Base:
- 1 cup 240g all-purpose flour
- ½ cup 115g unsalted butter, softened
- ½ cup 100g granulated sugar
- ¼ cup 50g packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- For the Custard Filling:
- ½ cup 120ml heavy cream
- 1 large egg
- ¼ cup 50g granulated sugar
For the Topping:
- ¼ cup 50g granulated sugar
For Serving (Optional):
- Fresh berries
- Powdered sugar
Instructions
Make the Cookie Base
- I preheat the oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper. In a mixing bowl, I cream ½ cup softened butter and ½ cup granulated sugar for 2–3 minutes until light and fluffy. I add ¼ cup brown sugar, 1 large egg, and 1 tsp vanilla extract, mixing until smooth. Gradually, I sift in 1 cup flour, mixing gently to avoid a tough texture, and press the dough evenly into the pan. I bake for 15–18 minutes until the edges are golden, filling the kitchen with a warm, buttery aroma.
Prepare the Custard Filling
- While the base bakes, I heat ½ cup heavy cream in a saucepan over medium heat until just simmering, then remove from heat. In a bowl, I whisk ¼ cup granulated sugar and 1 large egg until pale and thick. Slowly, I pour the warm cream into the egg mixture, whisking constantly to prevent curdling. I return the mixture to the saucepan, cooking over low heat for 3–5 minutes, stirring until it thickens and coats a spoon, creating a luscious custard for these creamy cookie bars.
Bake the Bars
- Once the cookie base is baked and slightly cooled, I pour the custard filling over it, spreading evenly with a spatula. I bake for another 15–20 minutes until the custard is set but slightly jiggly. I let the pan cool at room temperature for 30 minutes, then chill in the fridge for 2 hours to firm up the vanilla custard bars.
Caramelize the Top
- After chilling, I sprinkle ¼ cup granulated sugar evenly over the custard. Using a kitchen torch, I caramelize the sugar until golden and bubbly, creating a crisp top. If no torch is available, I use the broiler for 1–2 minutes, watching closely to avoid burning, for a perfect crunchy finish on these custard cookie treats.
Serve
- I slice into 16 squares using a sharp knife dipped in hot water for clean cuts. I serve with a dusting of powdered sugar or fresh berries, enjoying the rich, creamy texture of these vanilla custard bars.
Notes
- Ensure the custard is fully set before caramelizing the sugar.
- If you don't have a kitchen torch, you can caramelize the sugar under the broiler for a few minutes, but watch it closely to avoid burning.
- Store the bars in an airtight container in the refrigerator for up to 3 days.
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