Clotted Cream Cookie Bars (Printable Version)

Buttery bars with clotted cream and white chocolate chunks, tender and indulgent with a rich flavor.

# What You'll Need:

→ 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

# How to Make It:

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 thoroughly 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 using a spatula.
06 - Spread dough evenly into prepared pan, smoothing top with a spatula for uniform thickness.
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 portions.

# Expert Tips:

01 -
  • The clotted cream creates a tender crumb with hidden depth that regular butter alone can't achieve.
  • They're genuinely simple to make but taste like you spent hours perfecting them.
  • White chocolate chunks soften just enough to be practically melting, which is exactly what you want.
02 -
  • Don't skip cooling them completely in the pan—they're delicate while warm and will crumble if you cut too early, which I learned the expensive way.
  • Room temperature ingredients are not just fancy cooking advice here; they actually blend together better and give you a more tender, even crumb.
03 -
  • If you can't find clotted cream, make a substitute by whipping heavy cream to soft peaks and folding in a tiny amount of mascarpone, though it won't be quite the same.
  • Dark or milk chocolate can absolutely replace white chocolate if that's what you prefer, and honestly, a mix of white and milk chocolate creates an interesting complexity.
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