Looking for dessert bars using Betty Crocker® sugar cookie mix? Then check out this recipe based on the classic crème brûlée dessert.
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
cup butter, softened
egg yolks, slightly beaten
cup granulated sugar
cup heavy whipping cream
tablespoons packed brown sugar
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
In large bowl, stir cookie mix, butter and 1 egg until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
Reduce oven temperature to 300°F. In large bowl, beat egg yolks and sugar with wire whisk until well blended; gradually beat in whipping cream and vanilla. Pour over crust. Bake 45 to 50 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour. Refrigerate at least 3 hours before serving.
Set oven control to broil. Sprinkle top of bar with brown sugar. Broil with top about 5 inches from heat 2 to 3 minutes or until top is brown and sugar is melted. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
"This recipe is a spin-off of the classic crème brûlée dessert. The bars can also be topped with various berries (blueberries, strawberries or raspberries) before serving." Kathy Nasano
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Bar
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.