Clotted Cream Cookie Bars (Printable version)

Buttery bars with clotted cream and white chocolate chunks, creating tender, decadent layers of flavor.

# What You'll Need:

→ Dairy

01 - 4.2 oz (1/2 cup) unsalted butter, softened
02 - 4.2 oz (1/2 cup) clotted cream, room temperature

→ Sugars

03 - 5.3 oz (3/4 cup) light brown sugar, packed
04 - 1.8 oz (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 - 8.8 oz (2 cups) all-purpose flour
09 - 1/2 teaspoon baking powder

→ Add-ins

10 - 5.3 oz (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 to 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 in white chocolate chips or chunks.
06 - Spread dough evenly into prepared pan, smoothing the top with a spatula.
07 - Bake for 23 to 26 minutes, or until edges are golden and a toothpick inserted in center comes out with a few moist crumbs.
08 - Allow to cool completely in pan before lifting out and cutting into 16 bars.

# Expert Advice:

01 -
  • The clotted cream creates a texture that's impossibly tender without any weird density.
  • They're buttery and indulgent but still feel light enough to eat more than one without guilt (or at least that's what I tell myself).
  • White chocolate chunks stay creamy in the center, melting slightly into the bars as they cool.
02 -
  • Room temperature ingredients are non-negotiable—cold butter and eggs create texture problems that no amount of mixing can fix.
  • Don't overbake these out of nervousness; the bars continue cooking gently in the pan as they cool, and underbaked ones are infinitely better than dry ones.
03 -
  • Weighing your ingredients, especially the flour, makes an enormous difference in consistency from batch to batch.
  • If your clotted cream seems too thick, let it sit at room temperature for 15 minutes before mixing—it should be soft enough to incorporate smoothly.
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