These cream-filled bars
are delicious any time of day or day, even with a cup of tea or coffee
at breakfast. They are the perfect snack or morning pick-me-up!
2 8-ounce tubes refrigerated crescent rolls, divided
2 8-ouncepackage cream cheese, softened
1 1/2 cups sugar, divided
1 teaspoon brandy, Kahlua or vanilla extract, your choice
1 teaspoon cinnamon
1/2 cup butter, melted
Chopped, toasted nuts (optional)
oven to 350 degrees F. Press one tube crescent rolls into an ungreased
13"x9"x2" baking pan; set aside. Combine softened cream cheese, one cup
sugar and brandy, Kahlua or vanilla in a small bowl. Spread cream cheese
mixture over crescent rolls in baking pan.
- Arrange remaining
crescent rolls over cream cheese layer. In a small bowl, combine
remaining sugar and cinnamon. Sprinkle over crescent rolls. If using,
add chopped nuts. Drizzle melted butter over top. Bake at 350 degrees F.
for 25 to 30 minutes. Cool to room temperature. Slice into bars. Makes
about 1 1/2 dozen Sopaipilla bars.
Note: These bars can be served warm if you want but you will probably need a fork to eat them with.