Clotted Cream Cookie Bars (Print Version)

Tender buttery bars infused with clotted cream and creamy white chocolate chunks, baked to golden perfection.

# What You'll Need:

→ 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 tsp pure vanilla extract
07 - 0.5 tsp fine sea salt

→ Dry Ingredients

08 - 2 cups all-purpose flour
09 - 0.5 tsp 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, 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 2-3 minutes.
03 - Beat in the egg, vanilla extract, and sea salt until fully combined.
04 - Sift together flour and baking powder. Gradually add to wet ingredients, mixing until just incorporated.
05 - Gently fold white chocolate chips or chunks into the dough.
06 - Transfer dough to prepared pan and smooth the top evenly with a spatula.
07 - Bake for 23-26 minutes until edges are golden and a toothpick inserted in center emerges with few moist crumbs.
08 - Cool completely in pan before lifting out and cutting into 16 bars.

# Additional Tips::

01 -
  • The clotted cream adds an incredibly luxurious, velvety texture that sets these bars apart from ordinary cookies
  • Simple enough for beginner bakers but impressive enough to serve at gatherings
  • Ready in just 45 minutes from start to finish
  • The perfect balance of sweet white chocolate and rich, buttery dough
  • Easily customizable with your favorite chocolate or add-ins
02 -
  • Use high-quality white chocolate for the best flavor—look for real cocoa butter on the ingredients list
  • Line your pan with enough parchment paper to create handles on two sides for easy lifting and clean cutting
  • For even bars, use a bench scraper or long knife wiped clean between each cut
  • These bars freeze beautifully for up to 3 months—wrap individually in plastic wrap and store in a freezer bag
  • Always check ingredient labels for allergens, especially in white chocolate which may contain soy lecithin
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