Hilary O’Leary, Lees Crossing Sunday Women C6
2 cans refrigerated crescent rolls
2 packages (8 oz. each) cream cheese, softened
1 ½ cups sugar
1 tsp. vanilla
Topping:
1 ¼ cup butter, melted
1 tsp. ground cinnamon
1/3 cup sugar
Heat oven to 350 degrees. Unroll 1 can dough. Place in bottom of greased 13×9-inch pan. Stretch to cover bottom of pan, firmly pressing perforations to seal. In medium bowl, beat cream cheese and 1/2 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, pressing firmly on perforations to seal. Carefully place on top cream cheese layer. Pinch seams together. Pour melted butter evenly over top. Mix remaining 1/³ cup sugar with the cinnamon, and sprinkle evenly over butter. Bake 20-25 minutes or until bars appear set when gently shaken. Cool slightly, or serve warm. Cover and refrigerate any remaining bars.
