From the kitchen of Holly Hale
Ingredients:
2 cans (8oz.) refrigerated crescent rolls (8 ct)
2 (8 oz) packages cream cheese, softened
1 1/2 cups sugar
1 tsp vanilla
1/2 cup butter, melted
1 Tbsp ground cinnamon
heat oven to 350 degrees
unroll 1 can of rolls, place in bottom of 9x13 ungreased glass baking dish
stretch to cover bottom of dish firmly pressing perforations to seal
beat cream cheese and 1 cup of sugar with electric mixer on medium until smooth
beat in vanilla, spread over dough in dish
unroll second can of rolls and carefully place over cream cheese layer pinching seams together
pour melted butter evenly over top
mix remaining 1/2 cup sugar with cinnamon and sprinkle over top of butter
bake 30-35 minutes or until bars appear set when gently shaken
cool slightly
refrigerate for easy cutting
cover and refrigerate any remaining bars
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