April 13: Creme Brulee Bars

Creme Brulee Bars

Ingredients:
Crust:
1 (17.5 oz) pouch sugar cookie mix, such as Betty Crocker
1 (4-serving size) box French vanilla instant pudding mix
2 tablespoons light or dark brown sugar
8 tablespoons (4 oz) unsalted butter, melted

Filling:
2 (8 oz) packages cream cheese, softened
1/2 cup sour cream
1/2 cup granulated sugar
2 large eggs
3 large egg yolks
2 1/2 teaspoons vanilla extract
1/3 cup toffee bits

1. Preheat the oven to 350 and place a rack in the center. Line a 9x13 inch metal pan with nonstick foil or spray it with flour-added baking spray.
2. Make the crust: In a large mixing bowl, stir together the cookie mix, pudding mix, sugar, and butter to form a soft dough. Press the dough in the bottom of the prepared pan.
3. Make the filling: In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the cream cheese, sour cream, and sugar on medium speed until smooth. Add the eggs, egg yolks, and vanilla; beat until smooth. Spread the mixture over the crust and bake for 30-35 minutes. Remove from the oven and immediately sprinkle with the toffee bits. Let cool for 30 minutes to an hour in the pan, then chill for about 3 hours, or until very cold.

Crust ingredients

Filling ingredients

Addition of eggs

Addition of yolks and extract

Raw cheesecake layer

Thoughts: I think I say this every time I make bars, but I love them. The recipes are so straightforward and easy. For the most part, you don't have to worry about burning each batch and making each cookie equal. They tasted more like cheesecake than creme brulee.