Clotted Cream Cookie Bars

Discover the ultimate treat for your sweet tooth with our Clotted Cream Cookie Bars with White Chocolate. These rich, buttery bars combine the unique, velvety flavor of British clotted cream with the creamy sweetness of white chocolate chunks. Tender and indulgent, they offer a luxurious twist on classic blondies that will impress at any gathering or as a decadent everyday dessert.

Merken

This recipe strikes the perfect balance between simplicity and indulgence. The clotted cream elevates the cookie base, creating a moist, buttery crumb that rivals classic blondies. Whether for afternoon tea, a cozy dessert, or a special occasion, these bars deliver elegance with every bite.

Ingredients

• Dairy
  • 120 g (1/2 cup) unsalted butter, softened
  • 120 g (about 1/2 cup) clotted cream, room temperature
• Sugars
  • 150 g (3/4 cup) light brown sugar, packed
  • 50 g (1/4 cup) granulated sugar
• Eggs & Flavorings
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 1/2 tsp fine sea salt
• Dry Ingredients
  • 250 g (2 cups) all-purpose flour
  • 1/2 tsp baking powder
• Add-ins
  • 150 g (1 cup) white chocolate chips or chopped white chocolate

Instructions

1. Preheat the oven to 175°C (350°F). Line a 22x22 cm (9x9 inch) baking pan with parchment paper, leaving a slight overhang for easy removal.

2. In a large mixing bowl, cream together the softened butter, clotted cream, light brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).

3. Beat in the egg, vanilla extract, and sea salt until well combined.

4. Sift together the flour and baking powder. Gradually add to the wet ingredients, mixing just until incorporated.

5. Gently fold in the white chocolate chips or chunks.

6. Spread the dough evenly into the prepared pan, smoothing the top with a spatula.

7. Bake for 23–26 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.

8. Allow to cool completely in the pan before lifting out and cutting into bars.

Zusatztipps für die Zubereitung

Make sure the butter and clotted cream are softened to room temperature to ensure a smooth, creamy batter. Avoid overmixing once the flour is added to keep the bars tender. Use parchment paper with an overhang for effortless removal from the pan.

Varianten und Anpassungen

For a flavor twist, drizzle melted white chocolate over the cooled bars. You can also substitute white chocolate with milk or dark chocolate according to your preference. Add chopped nuts for extra texture.

Serviervorschläge

Serve these cookie bars with fresh berries to complement the creamy sweetness and add a tangy contrast. They are perfect alongside a cup of tea or coffee.

Merken

This British-inspired dessert brings a sophisticated flair to your baking repertoire. Perfect for sharing or savoring yourself, these Clotted Cream Cookie Bars with White Chocolate showcase how simple ingredients can create something truly special and decadent.

Rezept FAQ

→ Was macht Clotted Cream in den Bars besonders?

Clotted Cream verleiht den Bars eine reichhaltige, cremige Textur und einen buttrigen Geschmack, der sie besonders zart macht.

→ Kann ich weiße Schokolade durch andere Sorten ersetzen?

Ja, Milch- oder dunkle Schokolade können alternativ verwendet werden, um verschiedene Geschmacksnuancen zu erzielen.

→ Wie bewahre ich die Cookie Bars am besten auf?

Am besten luftdicht bei Raumtemperatur aufbewahren, so bleiben sie bis zu vier Tage frisch und saftig.

→ Welche Backform eignet sich für diese Bars?

Eine quadratische 22x22 cm Backform sorgt für gleichmäßige Backzeiten und eine ideale Dicke der Bars.

→ Gibt es Tipps für eine besonders gleichmäßige Textur?

Wichtig ist, die Zutaten sorgfältig zu vermengen und die Mischung nicht zu überarbeiten, um Zähigkeit zu vermeiden.