Clotted Cream Cookie Bars (Print Version)

Tender bars with clotted cream and creamy white chocolate chunks offer a rich, buttery flavor experience.

# Components:

→ Dairy

01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup clotted cream, room temperature

→ Sugars

03 - 3/4 cup light brown sugar, packed
04 - 1/4 cup granulated sugar

→ Eggs & Flavorings

05 - 1 large egg, room temperature
06 - 2 teaspoons pure vanilla extract
07 - 1/2 teaspoon fine sea salt

→ Dry Ingredients

08 - 2 cups all-purpose flour
09 - 1/2 teaspoon baking powder

→ Add-ins

10 - 1 cup white chocolate chips or chopped white chocolate

# Directions:

01 - Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving slight overhang for easy removal.
02 - In a large mixing bowl, cream together softened butter, clotted cream, light brown sugar, and granulated sugar until light and fluffy, approximately 2-3 minutes.
03 - Beat in egg, vanilla extract, and sea salt until well combined.
04 - Sift together flour and baking powder. Gradually add to wet ingredients, mixing just until incorporated.
05 - Gently fold white chocolate chips or chunks into the dough.
06 - Spread dough evenly into prepared pan, smoothing the top with a spatula.
07 - Bake for 23-26 minutes, or until edges are golden and a toothpick inserted in center comes out with few moist crumbs.
08 - Allow bars to cool completely in pan before lifting out and cutting into 16 equal pieces.

# Expert Advice:

01 -
  • The clotted cream creates an incredibly tender, almost shortbread-like texture that melts on your tongue
  • White chocolate chunks add bursts of creamy sweetness throughout each bar
  • Simple enough for beginner bakers but impressive enough to serve at special occasions
  • A unique British-inspired treat that stands out from ordinary cookie bars
  • Requires just 45 minutes from start to finish, with easy one-bowl mixing
02 -
  • Allow all ingredients to come to room temperature for the best texture and easiest mixing
  • Don't skip the parchment paper overhang—it makes removing and cutting the bars so much easier
  • For extra-clean cuts, chill the bars completely before slicing and wipe your knife between cuts
  • Store bars in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months
  • Slightly underbake for fudgier bars, or bake the full time for a more cookie-like texture
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