Wow, do we have a treat for you today. Tried by some of our toughest critics (our families ha!) and they all came to the same conclusion that these are heavenly. Proceed on at your own risk this recipe is dangerously delicious.
We have an awesome baking tip for you today, it’s (Smart Baker perfect parchment paper) this is how we get the edges of all our cookie bars looking picture perfect. As easy as these creme brûlée bars are to prepare, it’s important to keep a close eye on the cook time. All it take is 30 second to over cook this delicious dessert. When prepared correctly these will be the most gooey, buttery, decedent melt in your mouth dessert that will leave you feeling satisfied after one square, without being overly rich.
We decided to use Heath Milk chocolate & toffee bits to top our creme brûlée bars, if you get normal toffee bits try drizzling a little chocolate over the cookie bars after they have cooled. Happy cooking everyone.
*inspirational quote of the day: “Creme brûlée is the ultimate ‘guy’ dessert. Make it and he’ll follow you anywhere.”- Ina Garten
- 1/2 cup unsalted butter
- 12 ounces (about 2 cups) white chocolate chips
- 1 1/4 cups all purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon McCormick Vanilla Extract
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup toffee bits
- Heat oven to 350°F. Line a 9x9 pan with foil and spray with cooking spray. Alternately, you can use parchment paper that’s been sprayed with nonstick cooking spray or greased with butter or shortening.
- Place butter and white chocolate chips in a medium saucepan over low heat. Melt the two together, stirring almost constantly, just until melted. The mixture may appear curdled or be the consistency of Cream of Wheat. Remove from heat and cool while mixing other ingredients.
- Stir together flour, sugar, extract, salt, and eggs in a large bowl. Add white chocolate mixture and stir until smooth. Pour batter into prepared pan.
- Bake for 20 minutes, then remove pan from oven and sprinkle toffee bits evenly over the top. Return to oven and bake another 8-12 minutes until the edges are golden brown. A toothpick in the center will still come out with batter on the toothpick, but it will be cleaner along the edges. Be careful not to over bake; it will brown more on the sides and bottom than on the top.
- Cool for 10 minutes, then place in fridge for 1-2 hours or until desired texture is achieved.