Black bottom cream cheese bars

Yield: 36 servings

Measure Ingredient
\N \N cups. Decrease granulated sugar
\N \N in filling to 1/4 cup. Bake as
\N \N directed.

Qty Measurement Ingredient ___---- ~------------------ ~------------------------------------ 1 cup PILLSBURY'S Best All Purpose Flour ¼ cup, firmly packed brown sugar ½ cup margarine or butter, melted ¾ cup semi=sweet chocolate chips, melted FILLING:

___---- -------------------

------------------------------------- ½ cup granulated sugar ½ cup, firmly packed brown sugar ⅓ cup margarine or butter, melted 1 pkg (8 oz) cream cheese, softened 1 cup PILLSBURY'S Best All Purpose Flour ½ tsp baking powder ¼ tsp salt 1 Tbsp rum * 1 Tbsp vanilla extract GLAZE: ___---- ------------------

------------------------------------- ¼ 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 ¼ 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 1-½

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