Crème Brûlée Cookie Bars

Crème Brûlée Cookie Bars are a luscious dessert that blends the rich, creamy flavor of classic crème brûlée with the soft, chewy texture of a cookie bar. Each bite has layers of buttery cookie base, velvety custard filling, and a crisp caramelized sugar topping that cracks just like the original dessert.

Why You’ll Love This Recipe

I love these bars because they give me the elegance of crème brûlée without needing a water bath or individual ramekins. They’re simple to make, slice beautifully, and always impress at parties or gatherings. The combination of textures—from the chewy base to the silky custard and crunchy top—makes every bite indulgent and satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

flour
baking powder
salt
unsalted butter, softened
brown sugar
granulated sugar
eggs
vanilla extract
heavy cream
cream cheese, softened
extra granulated sugar for topping

directions

1. I preheat my oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.

2. In a bowl, I whisk together the flour, baking powder, and salt, then set it aside.

3. In a large mixing bowl, I cream the butter, brown sugar, and some of the granulated sugar until smooth and fluffy.

4. I add one egg and a teaspoon of vanilla extract, then beat until combined.

5. Gradually, I stir in the dry ingredients to form the cookie dough base.

6. I press the dough evenly into the prepared pan and set it aside.

7. In another bowl, I beat the cream cheese until smooth. Then I add the remaining eggs, sugar, vanilla, and heavy cream, mixing until the custard is completely smooth.

8. I pour the custard over the cookie dough layer and smooth the top.

9. I bake for 30–35 minutes, or until the center is just set and the edges are slightly golden.

10. Once cooled completely, I refrigerate the bars for at least 2 hours.

11. Just before serving, I sprinkle a thin layer of granulated sugar on top and use a kitchen torch to caramelize it until golden and crisp.

Servings and timing

This recipe yields about 16 bars. Prep takes around 20 minutes, bake time is 30–35 minutes, and I chill them for 2 hours before torching the tops.

Variations

Sometimes I infuse the custard layer with a touch of espresso powder or citrus zest for added depth. For a chocolate twist, I sprinkle mini chocolate chips over the cookie layer before pouring on the custard. If I don’t have a torch, I place the bars under the broiler briefly to get that caramelized top—but I watch closely to avoid burning.

storage/reheating

I store these bars in the fridge in an airtight container for up to 5 days. They’re best enjoyed chilled, but I let them sit at room temperature for 10 minutes to soften slightly before eating. If I need to recrisp the sugar topping, I re-torch it just before serving. I don’t recommend freezing these because the custard texture may change.

FAQs

Do I need a torch for the caramelized topping?

I like using a torch for better control, but I’ve also had success using the broiler. I just keep a close eye on it to avoid burning the sugar.

Can I make these bars ahead of time?

Yes, I often make them the day before. I torch the sugar topping right before serving to keep it crisp.

What kind of cream cheese works best?

I use full-fat block-style cream cheese for the smoothest, richest filling. I avoid whipped or spreadable kinds.

Can I skip the cookie layer and make it more like classic crème brûlée?

If I want a more traditional custard experience, I skip the cookie layer and bake the custard in a dish. But the cookie base really makes it unique as a bar dessert.

How do I know when the bars are done baking?

The edges should be lightly golden, and the center should jiggle slightly but not be liquid. It’ll firm up more as it chills.

Conclusion

Crème Brûlée Cookie Bars are a delicious twist on a classic dessert that I always love making for special occasions or just when I want something indulgent. With layers of texture and flavor, they’re impressive yet easy—and they never last long on the table.