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

Scale

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

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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.