|
|
Instructions |
|
|
|
Heat oven to 350°F.
Unroll 1 can dough. Place in bottom of ungreased
13x9-inch (3-quart) glass baking dish. Stretch to
cover bottom of dish, firmly pressing perforations
to seal.
|
|
|
|
In medium bowl, beat cream cheese and 1 cup of
the sugar with electric mixer on medium speed
until smooth. Beat in vanilla. Spread over
dough in baking dish.
Unroll second can of dough. Firmly press
perforations to seal. Carefully place on top of
cream cheese layer. Pinch seams together.
|
|
|
|
Pour melted butter evenly over top. Mix remaining
1/2 cup sugar with the cinnamon, and sprinkle
evenly over butter.
|
|
|
|
Bake 30-35 minutes or until bars appear set when
gently shaken. Cool slightly, about 30 minutes.
Refrigerate for easy cutting. Cut into 4 rows by 3
rows. Cover and refrigerate any remaining bars.
|
|
|
|
Originally Submitted
5/2/2019
|
