Black bottom cream cheese bars Recipe

Home -> [Candies & Sweets, Cheese, Cheese & Eggs, Cookies & Bars, Desserts] -> [Black bottom cream cheese bars Recipe]

Black bottom cream cheese bars

Artist:

Categories:

Candies & Sweets, Cheese, Cheese & Eggs, Cookies & Bars, Desserts

Yield:

Rating:

Print Recipe

Favorites

Add to Favorites

Ingredients:

		Qty Measurement Ingredient ___---- ~
		~
1		Cup PILLSBURY'S Best All Purpose Flour
1/4		Cup, firmly packed brown sugar
1/2		Cup margarine or butter, melted
3/4		Cup semi=sweet chocolate chips, melted
		--------
1/2		Cup granulated sugar
1/2		Cup, firmly packed brown sugar
1/3		Cup margarine or butter, melted
1		Pkg (8 oz) cream cheese, softened
1		Cup PILLSBURY'S Best All Purpose Flour
1/2		Tsp baking powder
1/4		Tsp salt
1		Tbsp rum *
1		Tbsp vanilla extract GLAZE:
		--------
1/4		Cup semi-sweet chocolate chips
1		Tbsp rum ** 1 to 2 tsp(s) water

Procedures:

1	* you may substitute 1 teaspoon of rum extract ** you may substitute ?teaspoon extract and 2 teaspoons water preheat the oven to 325 °F.
2	In a large bowl, combine the flour, brown sugar, margarine/butter, and chocolate chips; mix well.
3	Into the bottom of a ungreased, 9-inch square pan or 11x7-inch pan, press the crust mixture.
4	In another large bowl, beat the sugar, brown sugar, margarine/butter, and cream cheese until smooth.
5	Add the flour, baking powder, salt, and rum/rum extract and vanilla extract; blend well.
6	Spread over crust.
7	Bake at 325 °F for 38 to 43 minutes or until the edges are light golden brown and set.
8	Cool 30 minutes.
9	In a small saucepan over low heat, melt all glaze ingredients, stirring constantly until smooth.
10	Drizzle over warm bars.
11	Refrigerate at least 1 hour before serving.
12	Cut to bars.
13	Store in refrigerator.
14	Makes 36 bars.
15	High altitude -- above 3500°Feet: increase flour in crust to 1-?cups.
16	Decrease granulated sugar in filling to ?cup.
17	Bake as directed