Black bottom cream cheese bars
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Black bottom cream cheese bars
  Cheese    Creams  
Last updated 6/12/2012 1:09:00 AM. Recipe ID 35741. Report a problem with this recipe.
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      Title: Black bottom cream cheese bars
 Categories: Candies, Desserts
      Yield: 36 Servings
 
 
  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
  FILLING:
     -------------------------------------
    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
  
  *   you may substitute 1 teaspoon of rum extract ** you may
  substitute 1/4 teaspoon extract and 2 teaspoons water Preheat the
  oven to 325 degrees F.
  
  In a large bowl, combine the flour, brown sugar, margarine/butter, and
  chocolate chips; mix well.  Into the bottom of a ungreased, 9-inch
  square pan or 11x7-inch pan, press the crust mixture.
  
  In another large bowl, beat the sugar, brown sugar, margarine/butter,
  and cream cheese until smooth.  Add the flour, baking powder, salt,
  and rum/rum extract and vanilla extract; blend well. Spread over
  crust. Bake at 325 degree F for 38 to 43 minutes or until the edges
  are light golden brown and set.  Cool 30 minutes.
  
  In a small saucepan over low heat, melt all glaze ingredients,
  stirring constantly until smooth. Drizzle over warm bars. Refrigerate
  at least 1 hour before serving. Cut to bars. Store in refrigerator.
  Makes 36 bars.
  
  HIGH ALTITUDE -- Above 3500 feet:  Increase flour in crust to 1-1/2
                                   cups. Decrease granulated sugar
                                   in filling to 1/4 cup. Bake as
                                   directed.
  




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Recipe ID 35741 (Apr 03, 2005)

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