Black Bottom Cream Cheese Bars Recipe
Yield: 36 ServingsRecipe by luhu.jp
Ingredients:
1 cup: ,
PILLSBURYS 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
Directions:
Qty Measurement Ingredient ___---- ~------------------
~------------------------------------
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 PILLSBURYS 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.
Source from luhu.jp
~------------------------------------
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 PILLSBURYS 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.
Source from luhu.jp