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Creme Brulee

Sooo…I wouldn’t say I’m proud of these bars…They aren’t really homemade. I know many people out there would refuse to make a recipe like this, but I just had to go for it.

Creme Brulee

And they pretty much ended up tasting like crack. AKA delicious.

My only problem was I couldn’t find the toffee bits ANYWHERE. I think I went to 3 different stores and got totally frustrated before I just said screw it and bought the Heath baking bits. The chocolate on the outside of the toffee didn’t really hurt anything, but be warned.

While making these you might be shocked at the amount of eggs and cream cheese…Just don’t tell anyone at the party you are going to what’s in them. Act like you made them from scratch…but don’t pretend like these babies are healthy.

Recipe
Creme Brulee Bars
Adapted From Betty Crocker
Makes 36 bars

  • 1 pouch (1 lb 1.5 oz) sugar cookie mix 
  • box (4-serving size) French vanilla instant pudding and pie filling mix
  •  tablespoons packed brown sugar
  •  1/2 cup butter, melted
  •  2 1/2 teaspoons vanilla
  •  eggs plus 3 egg yolks
  •  packages (8 oz each) cream cheese, softened
  •  1/2 cup sour cream
  •  1/2 cup sugar
  •  2/3 cup toffee bits, finely crushed

Directions

  1. Heat oven to 350°F. Lightly spray bottom and sides of 13×9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
  2. In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
  3. Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
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