If you adore the classic flavors of a crème brûlée but crave something handheld and a little more cookie-like, you’re in for a treat with this Crème Brûlée Cookie Bars with Caramelized Sugar Top Recipe. These bars marry a rich, silky custard nestled in a buttery shortbread base with a perfectly crisp caramelized sugar crust that cracks delightfully with every bite. It’s everything you love about the traditional dessert, reinvented into an irresistible bar cookie that’s as beautiful as it is delicious.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this luscious recipe. Each one plays an essential role in building the cookie bars’ texture and flavor—from the creamy custard to the crisp shortbread and that iconic caramelized top.
- Cream cheese: Adds tangy richness to the shortbread, giving it a tender, melt-in-your-mouth crumb.
- Unsalted butter: Provides the classic buttery base that makes the shortbread so irresistible.
- Sugar: Sweetens both the cookie base and the custard, and is essential for the caramelized top.
- Vanilla bean paste or extract: Infuses the custard with warm, aromatic vanilla flavor and those charming little flecks of vanilla bean.
- All-purpose flour: Creates structure in the shortbread without toughening it.
- Whole milk: The foundation for the luscious custard, delivering creaminess and depth.
- Egg yolks: Make the custard rich and silky, helping it set perfectly.
- Cornstarch: Thickens the custard smoothly without any graininess.
- Kosher salt: Enhances all the flavors, balancing sweetness beautifully.
- Nonstick cooking spray: Ensures your bars release cleanly from the pan.
How to Make Crème Brûlée Cookie Bars with Caramelized Sugar Top Recipe
Step 1: Prepare the Shortbread Base
Start by creaming together the softened cream cheese and unsalted butter until it’s wonderfully smooth and fluffy. Next, add sugar, vanilla bean paste, and salt; mix until combined. Slowly fold in the flour just until it comes together – be careful not to overwork the dough, to keep the crumb tender. Press this dough evenly into a sprayed pan to form a solid, buttery base that will bake until golden and ready to support the custard layer.
Step 2: Make the Pastry Cream
While your shortbread base bakes, whisk together egg yolks, cornstarch, sugar, and salt until smooth and pale. Warm the milk gently and slowly temper it into the egg mixture to avoid scrambling the eggs. Return this to the stove to cook over medium heat, stirring constantly until thick and silky. Remove from heat and stir in vanilla bean paste and cold butter cubes for creaminess and shine. Let the custard cool slightly before spreading over the baked shortbread.
Step 3: Assemble and Chill
Pour the warm pastry cream over your cooled shortbread base, smoothing it evenly. Chill the entire pan in the refrigerator for a few hours until the custard is fully set and firm to the touch. This step is crucial for creating those perfectly clean bars when slicing.
Step 4: Create the Caramelized Sugar Top
Sprinkle a generous layer of sugar over the chilled custard. Using a kitchen torch, carefully caramelize the sugar by moving evenly across the surface until it’s melted, bubbly, and golden brown. This process gives the bars their signature crispy top, just like a classic crème brûlée.
How to Serve Crème Brûlée Cookie Bars with Caramelized Sugar Top Recipe
Garnishes
These cookie bars are stunning on their own, but adding fresh berries like raspberries or sliced strawberries creates a vibrant contrast and adds a pop of freshness. A light dusting of powdered sugar or a sprig of mint can also elevate the visual appeal without competing with the rich flavors.
Side Dishes
Serve with a dollop of lightly whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. A small cup of espresso or a rich black coffee pairs beautifully, balancing the sweetness and complementing the caramel notes on top.
Creative Ways to Present
For special occasions, consider cutting the bars into delicate bite-sized squares and arranging them on a platter with edible flowers or gold leaf flakes. Alternatively, layer them in clear glass jars as a no-fuss dessert, showcasing all the lovely layers while making serving quick and elegant.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Crème Brûlée Cookie Bars with Caramelized Sugar Top Recipe in an airtight container in the refrigerator. They should stay fresh for up to four days while maintaining the custard’s luscious texture and the shortbread’s tender crumb.
Freezing
You can freeze these bars for longer storage by wrapping them tightly in plastic wrap and then aluminum foil. Freeze for up to two months. Thaw slowly overnight in the refrigerator before serving, but keep in mind the caramelized sugar topping may soften slightly after freezing.
Reheating
If you like your caramelized top crisp when serving leftovers, gently reheat the bars under a broiler or carefully use a kitchen torch to refresh the caramelized sugar layer. Avoid microwaving as it may make the shortbread soggy and the custard less set.
FAQs
Can I use vanilla extract instead of vanilla bean paste?
Absolutely! Vanilla extract will still give you wonderful flavor, but vanilla bean paste adds lovely little specks that make the custard visually special and impart a more intense vanilla aroma.
Do I need a kitchen torch to caramelize the sugar top?
While a kitchen torch is the easiest way to get that perfect caramelized crust, you can use your oven’s broiler as an alternative—just watch the bars very closely to avoid burning.
Can I make these bars dairy-free?
Substituting the cream cheese, butter, and milk for plant-based alternatives may work, but it will affect texture and flavor. The rich custard and tender shortbread rely on dairy, so results may vary.
How thick should I spread the custard on the bars?
A generous layer about half an inch thick works beautifully to achieve that creamy custard center without overpowering the shortbread base. Too thin and it won’t have the luxurious feel typical of crème brûlée.
Can I use the leftover custard for something else?
Definitely! The pastry cream is stellar on its own for filling cakes, tarts, or even as a luscious dip for fresh fruits. Just make sure to store any leftovers in the fridge and use promptly.
Final Thoughts
I’m so excited for you to try this Crème Brûlée Cookie Bars with Caramelized Sugar Top Recipe—it truly combines the best of both worlds with its silky custard, buttery shortbread, and that magical crackly caramelized sugar crown. Whether for a special occasion or just an indulgent treat, these bars promise to delight every bite. I can’t wait to hear how much you love making and sharing this special dessert!
Print
Crème Brûlée Cookie Bars with Caramelized Sugar Top Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 40 minutes
- Yield: About 32 cookie bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Description
These Crème Brûlée Cookie Bars combine a rich, vanilla-scented custard filling with a buttery shortbread base and a crisp layer of caramelized sugar on top. Inspired by the classic French dessert, these bars offer all the luscious flavors of crème brûlée in a convenient, handheld form. The shortbread layer is tender yet crisp, thanks to a combination of cream cheese and butter, while the custard is creamy and infused with vanilla bean paste. A torch caramelizes sugar on the top to create that iconic crunchy topping, making these bars perfect for dessert lovers looking for an elegant treat without the need for spoons.
Ingredients
Shortbread:
- One 8-ounce block full-fat cream cheese, at room temperature
- 2 sticks (1 cup) unsalted butter, at room temperature
- 2/3 cup sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 1/4 teaspoon kosher salt
- 2 1/4 cups all-purpose flour
- Nonstick cooking spray
Pastry Cream:
- 2 1/4 cups whole milk
- 1 cup sugar, plus more for sprinkling
- 6 large egg yolks
- 1/4 cup cornstarch
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 3 tablespoons cold unsalted butter, cubed
Instructions
- Prepare the Shortbread Base: In a large bowl, cream together the softened cream cheese, unsalted butter, sugar, vanilla bean paste, and kosher salt until smooth and creamy. Gradually add the all-purpose flour and mix until a soft dough forms. Spray a baking pan with nonstick cooking spray and press the dough evenly into the pan to form the shortbread crust.
- Bake the Shortbread: Preheat the oven to 350°F (175°C). Bake the shortbread base for about 15-20 minutes, or until lightly golden. Remove from the oven and allow it to cool slightly while preparing the pastry cream.
- Make the Pastry Cream: In a saucepan, combine whole milk and half of the sugar and heat over medium heat until the mixture is warm but not boiling. In a separate bowl, whisk together egg yolks, cornstarch, remaining sugar, and kosher salt until smooth. Slowly pour the warm milk into the egg yolk mixture while whisking constantly to temper the eggs.
- Cook the Pastry Cream: Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and comes to a gentle boil. Once thickened, remove from heat and stir in the vanilla bean paste and cold unsalted butter until the butter has melted and the pastry cream is glossy.
- Assemble the Bars: Pour the hot pastry cream over the baked shortbread base, spreading it evenly. Cover the pan with plastic wrap touching the surface of the cream to prevent a skin from forming. Refrigerate the assembled bars for at least 4 hours, or until fully chilled and set.
- Caramelize the Sugar Top: Before serving, sprinkle an even layer of sugar over the chilled custard layer. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden-brown crust similar to classic crème brûlée. Allow the sugar to harden for a minute before cutting the bars.
- Serve: Cut into approximately 32 cookie-sized bars and serve chilled. Enjoy the delicious combination of creamy custard, buttery shortbread, and crunchy caramelized sugar on top.
Notes
- For the best vanilla flavor and speckled appearance, use vanilla bean paste. Vanilla extract can be substituted if needed.
- Make sure the cream cheese and butter are at room temperature for easier mixing and a smoother dough.
- When caramelizing the sugar on top, hold the torch about 2 inches away from the surface and move it in a circular motion to prevent burning.
- Cover the pastry cream with plastic wrap directly on the surface to avoid forming a skin.
- Store leftover bars covered in the refrigerator for up to 3 days.
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