Crème Brûlée Cookie Bars

• Refrigerated

  • 3 Egg
  • 5 Egg yolks

• Baking & Spices

  • 2 tbsp Gold medal all-purpose flour
  • 3/4 cup Granulated sugar
  • 1 tbsp Vanilla

• Dairy

  • 1/3 cup Butter
  • 2 1/2 cups Heavy whipping cream

• Other

  • 1 Pouch (17.5 oz betty crocker™ sugar cookie mix

Found on tablespoon.com

Description

Ingredients

• 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
• 2 tablespoons Gold Medal™ all-purpose flour
• 1/3 cup butter, melted
• 1 egg
• 5 egg yolks, room temperature
• 2 eggs, room temperature
• 1/2 cup granulated sugar
• 2 1/2 cups heavy whipping cream
• 1 tablespoon vanilla
• Additional 1/3 cup granulated sugar, for topping

Directions

• 1 Heat oven to 325°F. Spray bottom and sides of 13x9-inch pan with cooking spray. (Do not use glass; it cannot withstand the heat from the kitchen torch and may break.)
• 2 In large bowl, stir sugar cookie mix, flour, melted butter and egg until soft dough forms. Press evenly in bottom of pan. Bake about 10 minutes or until just set. Transfer to cooling rack to cool slightly. Reduce oven temperature to 300°F.
• 3 Meanwhile, in medium bowl, beat egg yolks, eggs and 1/2 cup sugar with whisk until thick. Beat in whipping cream and vanilla. Pour over cookie base in pan.
• 4 Bake 50 minutes to 1 hour or until custard layer is just set. Cool completely on cooling rack, about 1 hour; cover and refrigerate 2 hours.
• 5 Just before serving, sprinkle top of custard layer evenly with 1/3 cup sugar. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion. The sugar is partially melted at this point. Keep moving flame continuously over sugar in circular motion until sugar is melted and light golden brown. Let stand at room temperature about 1 minute or until caramelized sugar hardens before cutting into bars. Cut into 6 rows by 4 rows.

Nutrition