Clotted Cream Cookie Bars (Printer View)

Tender bars with rich clotted cream and white chocolate chunks, perfect for a decadent dessert.

# Components:

→ Dairy

01 - 4.2 oz unsalted butter, softened
02 - 4.2 oz clotted cream, room temperature

→ Sugars

03 - 5.3 oz light brown sugar, packed
04 - 1.8 oz 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 - 8.8 oz all-purpose flour
09 - 1/2 teaspoon baking powder

→ Add-ins

10 - 3.5 oz white chocolate chips or chopped white chocolate

# Method:

01 - Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper, allowing 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 to 3 minutes.
03 - Beat in the egg, vanilla extract, and sea salt until well combined.
04 - Sift together flour and baking powder. Gradually add to wet ingredients, mixing until just incorporated without overmixing.
05 - Gently fold white chocolate chips or chunks into the dough using a spatula.
06 - Spread dough evenly into prepared pan, smoothing the top with a spatula to ensure uniform thickness.
07 - Bake for 23 to 26 minutes until edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
08 - Allow bars to cool completely in the pan before lifting out and cutting into 16 equal portions.

# Expert Advice:

01 -
  • The clotted cream creates an impossibly tender crumb that regular butter alone simply cannot achieve.
  • White chocolate melts into pockets of sweetness throughout, making each bite feel like a small indulgence.
  • They come together in under an hour and require no mixer skills, just patience and a gentle hand.
02 -
  • The clotted cream must be at room temperature, or it won't cream properly with the butter and will create a greasy, separated mixture.
  • Don't overbake these bars—they should look slightly underdone in the very center, as they continue to set as they cool.
03 -
  • Chopped white chocolate bars melt more evenly than chips and create better texture variation throughout the bars.
  • Using a combination of light brown and granulated sugar gives you the caramel notes of brown sugar without making the bars too moist.
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