"These are an easy, fast and delicious bar. Great for showers, parties or just a good snack for home. My husband loves these!" — TRIPLETT
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2 (8 ounce) packages
cream cheese, softened
2 (8 ounce) packages
refrigerated crescent rolls
These were pretty good when I made them last year from the website, but a friend made them last week and they were FANTASTIC! Her recipe is exactly the same EXCEPT she beat the leftover egg white until frothy, spread that froth over the top layer of crescent dough, and then mixed 1/2 cup chopped nuts with 1/4 cup sugar and sprinkled that on top. The nuts really addto this (and also help to hide the seams if your dough doesn't cover completely as some reviewers stated). I made them yesterday for a PTO meeting and got several requests for the recipe (with the nuts). Great recipe!
I reduced sugar in the cream cheese and drizzled honey very lightly over topping when done. Much too sweet for me and extremely rich. Disappointed, as I was pretty excited over trying this easy recipe, but who would have thought "I" would find a dessert too sweet! (fudge lover that I am). Maybe I'll try again someday without the honey and cutting back on the topping sugar.
If you like cheese danishes or even cheese cake, I think you'll love this. I had 1 package of Pillsbury French Croissants and 3/4 package of light cream cheese and figured I could adapt this recipe to the ingredients I had. It turned out great. I used an 8x8" square pan and trimmed the dough slightly to fit the pan. I used 1/2 an egg yolk and filled a half cup measuring cup to about 3/4 of the way with sugar. It was perfect. I wouldn't want the cream cheese layer to be any thicker. It took about 25 minutes to bake. They definitely tasted better once they cooled. I tried them about 2 hours after making them and they were still a little warm and the cream cheese didn't taste as good like that, so I refrigerated them overnight, and then took them out about an hour before serving. Fabulous. I can't wait to make them again so I can experiment by adding things like cherry pie filling on top of the cream cheese layer and before the top dough layer. YUMMY.
My Mom has been making these for a long time, and I have since been coming up with ways to reinvent. They truly are wonderful. I omit the egg yolk because I think it tastes better without it.
My Number One suggestion is to wait for the bars to cool completely before cutting. You will get cleaner bars and no oozing. Love this recipe!
Try adding fresh blueberries or raspberries over the top of cream cheese mixture before adding the final crescent roll. It makes it even more awesome!!
Very good. I also cooked only 25 minutes since it browned quickly in my oven. I also used the unused egg white and beat until frothy and spread over the top layer of creasant rolls before sprinkling the cinnamon and sugar.
This recipe is terrific... the only reason it doesn't rate 5 stars is that the cooking time needs a little adjusting - mine was still gooey, so I baked it for 15 minutes extra. Also, I added a teaspoon of lemon zest to the cream cheese filling for some extra "zing". I might try to cut down on the amount of butter next time too, but I will definately make it again (and again and again!!!).
This recipe is sooooo good. I had a copy of this exact recipe years ago and lost it. I am so thankful to find it again!! Every time I made it people asked for the recipe. I can't wait to share with a whole new group of friends. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Cheese Bars II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 193
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