Friday, April 13, 2012

Sopapilla Bars

This was a SUPER EASY and TASTY dessert. It would be fun to make for a Mexican Fiesta Night...or anytime for that matter!

Sopapilla Bars
  • 2 (8 oz) packages of cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla
  • 2 cans refrigerated crescent rolls (you can get them in a sheet that just rolls out into one piece. They fit perfectly in a 9x13 pan)
  • 2 Tbsp melted butter
  • cinnamon and sugar

Spray 9x13 pan. Beat the cream cheese, sugar, and vanilla until smooth. Unroll a sheet of crescent rolls and press into the bottom of the 9x13 pan. Spread the cream cheese mixture on top. Cover with the second crescent roll sheet. Brush the melted butter on top and sprinkle with cinnamon and sugar.
Bake at 350 for about 30 minutes, or until crescent dough has puffed and turned golden brown. Cool completely in the pan before serving. I refrigerated mine after it had cooled and they turned out great!



Elayna said...

made these for work today, they were a huge hit!

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