Reviewed: Sep. 16, 2009

Fantastic.....a hit with kids and adults!

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Reviewed: Sep. 15, 2009

These are to die for!! I recently made a batch for my husband to take to a work function & he said they were gone in minutes & he's been asked to bring them again already. They're so versatile. I've made them plain & also with raspberry jam; both ways are amazing.

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Erin

Cooking Level: Beginning

Living In: Oswego, Illinois, USA

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Reviewed: Sep. 14, 2009

These were confusing to me. Tasted more like a breakfast item or something but was too sweet. I didn't care much for the grainy texture on top from the sugar. Might try it again and add some flour and nuts to the topping. Serve it with some fruit on top as a breakfast pastry type item??? I was on the fence with this one.

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PAINTNMYNAILS

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Sep. 14, 2009

I added a layer of homemade blueberry jam, so good!

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dfl26

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Reviewed: Sep. 14, 2009

Totally easy, totally adaptable, and most importantly, totally tasty...thanks for a great recipe!

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CRISSY MARAS

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2009

wonderful!!!!!

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Shelly

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Reviewed: Sep. 11, 2009

I baked these yesterday to bring to work today for someone's birthday. They were the 1st things to go, received lots of compliments and some recipe requests. ***The changes I made, I used butter instead of margarine, and only brushed it on, and replaced the sugar with Splenda.***They turned out great!

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agapimou

Cooking Level: Beginning

Home Town: Norfolk, Virginia, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 11, 2009

Very good bars! I didn't get the rave reviews others spoke of, but they did get eaten! I will definitly only brush butter across the top next time, the full 1/2 cup was way too much, looked like a lake of butter when it was cooking.

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Pamzie

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2009

I loved this recipe! It was quick, yummy, and most importantly cheap! The only thing I will change for next time is less butter and sugar on top of the dish, other than that it was perfect. I would also recommend letting it cool completely before cutting into it, that way you get the pretty looking bars like the ones in the pictures.

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Meagan

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Reviewed: Sep. 7, 2009

Easy and a favorite. Did not last long at a party. I melted the margarine and brushed it over the top as another review suggested. Did not use it all either. Cut the sugar to 3/4 cup as well. People are wanting the recipe!

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lb77

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Reviewed: Sep. 6, 2009

YUM! I've made these twice in two days! I only used a 1/4 c. butter and still great. Yesterday I used fresh blueberries, today fresh blueberries AND strawberries. Tomorrow, some apple pie topping. Did I say Yum?

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Zia

Cooking Level: Beginning

Home Town: San Jose, California, USA

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Reviewed: Sep. 5, 2009

Easy to make, tastes AMAZING! not overpoweringly sweet/rich. I used an electric mixer to whip the cream cheese and it made it very easy to spread. Very good chilled. My gf and I loved them!

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jammin jack

Cooking Level: Intermediate

Home Town: Prosser, Washington, USA

Living In: Boise, Idaho, USA

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Reviewed: Sep. 4, 2009

Since I didn't stick to the recipe exactly I have to give it a 4. I used only one package of cream cheese and decreased the sugar to 1/3 cup. Added a splash (probably 2 tsp.) lemon juice. Topped the cream cheese with some raspberry jam that had been heated in the microwave to make it easy to spread. Brushed the top with butter so that cut back on the butter. Then sprinkled with sugar. These were a huge hit. Took them to work and they disappeared faster than anything I've shared with my co-workers in the past. There were lots of questions about how to make them. This recipe is very versatile. Have fun with it! Don't make it unless you can handle lots of compliments. Rated as a 4 only because I made changes.

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Annie B

Cooking Level: Expert

Living In: London, Ontario, Canada

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Reviewed: Sep. 4, 2009

This was very good! My daughter keeps asking me to make this all the time. It's nice as a breakfast sweet. YUM!

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Nichellekay

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Reviewed: Sep. 3, 2009

This is one of the easiest desserts that I have ever made! I changed it up a little and added strawberry preserves and it was delicious. I have made it w/out preserves and it was good too! You can also half this recipe and just a smaller pan, one can of cresent rolls - and just layer half on bottom and the other half on top. I have made this two nights in a row, and will probably save this recipe for my Christmas breakfast! Thank you for submitting.

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dja032

Cooking Level: Beginning

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Reviewed: Sep. 3, 2009

I made this one for my diabetic boyfriend.. used splenda in place of sugar, and omitted the melted butter on top. I also added a layer of sugar-free strawberry preserves over the cream cheese. This dessert was a HUGE success and was gone in no time flat!

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love2cook

Cooking Level: Intermediate

Home Town: Pierre, South Dakota, USA

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Reviewed: Sep. 2, 2009

This was so incredibly easy and equally as delicious! I took the advice of a couple other reviewers and made a few changes. First I only used 3/4 cup sugar, added one egg, and about 2 tablespoons of orange marmalade into the cream cheese mixture. I could not image using that much butter so I melted about 2 tablespoons and then brushed it on the top crust. The sugar and cinnamon topping is a nice touch. These squares are definitely better after they've chilled a bit in the fridge. These tasty little squares will become a staple dessert!

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Sandy K.

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Reviewed: Sep. 1, 2009

This was absolutely delicious!!! I only used 3/4 cup sugar, and found that to be more than enough. I did use the full 1/2 cup of butter, but could easily get away with half that amount. My husband and daughter devoured this. Thanks so much for the recipe. I will make these again for sure!! :)

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kristinlairen

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Reviewed: Sep. 1, 2009

FIVE STARS ***** and this recipe deserves every star!!! This requires no cooking knowledge, easy to find ingredients, can be made completely by hand (I did; no mixer on hand.) and gives room for variations in flavor. Now, I halved the recipe because one person (me) does NOT need to eat 24 servings of this glorious dessert. The only thing I would change next time is also add cinnamon to the bottom crust before applying the cream cheese mixture. No need to use so much butter (I probably used half of the halved amount). I cooked this for about fifteen minutes and then turned off the oven and let it sit for another five minutes. Then removed from the oven. I couldn't resist waiting and tasted and nearly fell in love. I was worried the spread would be too thick and the crust to thin and become soggy. Please don't have these concerns. Simply follow the directions, cook, wait, and devour. Thank You Ann for a lovely recipe!!! Next time I hope to find better quality vanilla flavoring and crescent roll dough.

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