Crème Brulée Cookie Bars

I have had this cookie saved for quite a while, likely because I look at the recipe and think that I must have already made these bars! Well, I hadn’t made these bars so now is the time. I have quite a supply of white chocolate chips, so this is the perfect recipe. White chocolate can be fussy and burns easily, so when you are melting the butter and white chocolate, watch it carefully. You aren’t going to get a smooth mixture, but it will smooth out when you add other ingredients.

Finding the right toffee bits can be a challenge. You can get plain toffee bits (bits o’ brittle) and toffee bits with chocolate (usually called English toffee bits). I wanted the plain bits for this recipe, but I only had the ones with chocolate. Stores almost universally have one type or the other, but I can never remember which store carries which variety. After visiting a few stores, I was able to get the ones I needed. 

I melted the butter and white chips, and it wasn’t smooth, which is scary! I let it cool then mixed all the other ingredients and added the melted white chocolate mixture and you get a thick, sticky dough. It isn’t all that cooperative when trying to smooth it in the pan; do your best. The bars cut nicely, although the toffee chips want to fall everywhere. These have a beautiful smooth cake base, topped with the sweet toffee crunch. Very tasty indeed!

Crème Brulée Cookie Bars
½ cup butter, room temperature
2 cups white chocolate chips
1 ¼ cups flour
¾ cup sugar
1 tablespoon vanilla
¼ teaspoon salt
3 eggs
1 cup toffee bits

Heat the oven to 350 degrees. Line a 9” pan with foil and spray the foil with nonstick spray. 

In a medium bowl over low heat, or in the microwave, melt the butter and white chocolate chips, stirring frequently to ensure that the mixture doesn’t burn. The mixture won’t be completely smooth. Remove from the heat and cool slightly. 

In a large mixer bowl, combine the flour, sugar, vanilla, salt, and eggs. Mix on medium until smooth. Add the melted white chocolate mixture and stir to combine. Pour the batter into the prepared pan.

Bake for 20 minutes. Remove the partially baked bars from the oven and top with the toffee bits. Bake for an additional 10-12 minutes until browned along the edges. The center may still be slightly soft, but you do not want to over bake the bars. Allow the bars to cool in the refrigerator; the bars will set as they cool. Cut into bars once cool.

Recipe from Crazy for Crust