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Creme Brûlée Cookie Bars have it all: they’re soft, chewy and fudgy, super vanilla-y, and they’ve got a crunchy sugary top, just like creme brulee!

These bars are so gooey and perfect – everyone raves about them!

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Creme Brulee Cookie Bars - this easy cookie bar is full of vanilla creme brulee flavor! Toffee bits on the top gives them that trademark crunch.

Do you like creme brulee? I absolutely adore it. I feel like I can’t get enough of it, but when I was thinking about the last time I had creme brulee I realized it was over 10 years ago. So I feel like I can’t say, “Oh, I’m so addicted to creme brulee!” because that would make me feel like a poser.

Seriously, guys, why has it been 10 years since I’ve eaten it? I was going back in my head over the nice dinners I’ve had and they kind of all run together since Jordan was born. I mean, all of my memories are kind of squished and compacted together and pieces of some fall into pieces of others. Like, I was remembering eating creme brulee on our anniversary while I was pregnant but I know that isn’t true, because in my mind I’m wearing a long sleeved black dress, but in July 2004 we lived in Arizona and there was no way I wore long sleeves in Arizona in July.

Can I blame my horrible memory on mommy brain 10 years later? Or maybe we need to invent something called “bloggers brain” because I think I have it.

Anyway, Creme Brulee Cookie Bars.

How to make Creme Brulee Bars Video

What’s In Creme Brulee Bars?

These Creme Brulee Cookie Bars have that sugary crunchy top, but it’s kind of a cheater version. I used toffee bits instead of browning sugar. Why? Because when you brown sugar on top of creme brulee it doesn’t last long: it’s meant to be eaten right then. But when you’re making cookie bars, especially at the holidays for parties and gift giving, you want the treats to last. Enter: toffee bits.

Also, when I made Creme Brulee Cheesecake Bars with toffee bits, no one complained, so…there you go.

The crunchy top isn’t just why I called them “creme brulee” instead of toffee cookie bars. The bar itself is soft and chewy but also super fudgy and very, very vanilla-y, just like the real thing!

Easy Creme Brulee Cookie Bars Recipe

The recipe couldn’t be easier: you melt the butter and white chocolate chips together in a sauce pan, then stir that mixture into the rest of the ingredients. You don’t even need to worry about what order you mix things in, which makes this a totally foolproof recipe. I used McCormick Pure Vanilla Extract to amp up the vanilla flavor of these bars. Always use the best extracts in your baking because you want the best flavor. McCormick is (and always has been) my favorite!

Once you’ve baked the bars until they’re almost done, you top them with the toffee bits and then finish them off for a few more minutes. This allows the toffee bits to melt together and form that extra crunchy sugary top you’d expect from a good creme brulee.

Creme Brulee Cookie Bars - this easy cookie bar recipe tastes like creme brulee in a bar cookie!

The creme brulee cookie bars were a huge hit at both of my holiday gatherings this year. I had to make a second batch just to have enough for the second party! Between the richness of the vanilla and the fudginess of the bar, these make the perfect holiday (or anytime) treat. They’d also be pretty for a New Year’s Eve party (with champagne, of course).

Tips for Success

  • People report the mixture is liquid. Once it bakes it will be VERY gooey. Let it cool completely before slicing.
  • When in doubt, bake it longer.

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Stack of Creme Brulee Cookie Bars
4.66 from 35 votes
These Creme Brulee Cookie Bars are filled with rich vanilla creme brulee flavor. An easy bar cookie recipe, these bars are soft and chewy with a crunchy top, just like creme brulee.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 24 bars
Serving Size 1 bar


  • ½ cup (113g) unsalted butter
  • 12 ounces about 2 cups or 350g white chocolate chips
  • 1 ¼ cups (155g) all purpose flour
  • ¾ cup (149g) granulated sugar
  • 1 tablespoon (15ml) Vanilla Extract
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 cup toffee bits
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  • Heat oven to 350°F. Line a 9×9 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 completely before slicing into bars. They will firm up as they set. If they seem to not firm up, chill them before slicing.

Recipe Video

Recipe Nutrition

Serving: 1bar | Calories: 216kcal | Carbohydrates: 26g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 470mg | Sugar: 22g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
stack of bars with words on photo

Creme Brulee Cookie Bars are a fudgy white chocolate blondie topped with toffee bits that taste like creme brûlée!

This post was sponsored by McCormick in 2015. All opinions are 100% my own, as always! 

**Did you make this recipe? Don’t forget to give it a star rating below!**

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.66 from 35 votes (25 ratings without comment)

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  1. What altitude are you at? I’m wondering if the people who have had issues are at a higher/lower altitude. These look fabulous and I plan to make them this weekend, but would like to figure out if I need to adjust anything for altitude.

  2. This is ooey gooey butter cake with toffee bits on top. Very sweet. But I made it exactly like the recipe says and it set up and cooked as expected.

  3. I made these and took them to the office and they were a hit with my co workers. They are very rich and you can easily get 24 bars from a 9×9 pan since you want them to be on the smaller side. I followed the directions and had no issues. I baked them for about 20 min and they were a little brown on the edges which was fine.

  4. I made these and followed the recipe to a T. I used 2 sticks of butter for the 1/2c of butter and they were VERY buttery. I may not use as much butter next time I try the recipe.