Black Bottom Cream Cheese Bars

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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:
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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:
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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