Holiday Cream Cheese Bars
Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" baking dish brushed well with Pan Release Mix or Non Stick Cooking Spray. I use Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
3 TBS Unsalted Butter
1/2 C Light Brown Sugar
1 Egg, beaten
1 tsp Cinnamon
A pinch of fine Sea Salt
In a saucepan on medium low heat:
Butter, heat until melted.
Add Brown Sugar and whisk until combined, about 3 minutes.
Remove from heat and cool for 10 minutes.
Crust and Cream Cheese Layer:
2 Cans of refrigerated Pillsbury Crescent Recipe Creations Dough
2 (8oz) packages of Cream Cheese, room temperature
1 Egg, beaten
1/2 C Granulated Sugar + additional for sprinkling.
1 tsp Vanilla
Roll out one can of dough in the bottom of the casserole dish.
In a large mixing bowl with an electric hand mixer:
Beat until smooth and creamy.
Spread evenly over the dough.
Gently spread the filling evenly over the Cream Cheese. (I started by drizzling it evenly over the mixture and then gently spread it evenly over the mixture)
Carefully lay the next can of dough over the top.
Bake 30 minutes until the top is golden brown.
Remove the dish to a rack, immediately sprinkle with additional sugar. ( I sprinkled mine with the mixture left over from my Cinnamon Sugar Mini Pretzels)
Allow to cool completely before cutting into squares and place on a serving plate.
|Cut into squares to serve|
Peace in the Kitchen!