Black Bottom Cream Cheese Bars

Title:
Black Bottom Cream Cheese Bars

Yield:
36 Servings

Categories:
Candies,
Desserts




Ingredients:









 Qty    Measurement             Ingredient ___---- ~------------------


 ~------------------------------------


     1  cup                     PILLSBURY'S 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 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                     PILLSBURY'S 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini