These are an easy, fast and delicious bar. Great for showers, parties or just a good snack for home. My husband loves these!

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.

    Advertisement
  • In a medium bowl, cream together the cream cheese and 1 cup sugar until smooth. Stir in the egg yolk and vanilla. Unwrap one package of crescent rolls and cover the bottom of the prepared pan with the unrolled crescents, pressing the seams together to seal. Spread the cream cheese mixture over the crescents. Unwrap the second package of rolls and lay them over the top of the cream cheese layer, pressing seams together to form a solid layer. Combine the remaining 1/4 cup of sugar and cinnamon, sprinkle over the top.

  • Bake for 30 to 35 minutes in the preheated oven, until the top begins to brown. Cool and cut into bars.

Nutrition Facts

364.1 calories; protein 5.7g 12% DV; carbohydrates 36.7g 12% DV; fat 21.4g 33% DV; cholesterol 58.8mg 20% DV; sodium 404.5mg 16% DV. Full Nutrition

Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2006
These were pretty good when I made them last year from the website, but a friend made them last week and they were FANTASTIC! Her recipe is exactly the same EXCEPT she beat the leftover egg white until frothy, spread that froth over the top layer of crescent dough, and then mixed 1/2 cup chopped nuts with 1/4 cup sugar and sprinkled that on top. The nuts really addto this (and also help to hide the seams if your dough doesn't cover completely as some reviewers stated). I made them yesterday for a PTO meeting and got several requests for the recipe (with the nuts). Great recipe! Read More
(63)

Most helpful critical review

Rating: 3 stars
03/23/2012
I reduced sugar in the cream cheese and drizzled honey very lightly over topping when done. Much too sweet for me and extremely rich. Disappointed as I was pretty excited over trying this easy recipe but who would have thought "I" would find a dessert too sweet! (fudge lover that I am). Maybe I'll try again someday without the honey and cutting back on the topping sugar. Read More
(1)
91 Ratings
  • 5 star values: 69
  • 4 star values: 18
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/07/2006
These were pretty good when I made them last year from the website, but a friend made them last week and they were FANTASTIC! Her recipe is exactly the same EXCEPT she beat the leftover egg white until frothy, spread that froth over the top layer of crescent dough, and then mixed 1/2 cup chopped nuts with 1/4 cup sugar and sprinkled that on top. The nuts really addto this (and also help to hide the seams if your dough doesn't cover completely as some reviewers stated). I made them yesterday for a PTO meeting and got several requests for the recipe (with the nuts). Great recipe! Read More
(63)
Rating: 5 stars
10/18/2003
If you like cheese danishes or even cheese cake I think you'll love this. I had 1 package of Pillsbury French Croissants and 3/4 package of light cream cheese and figured I could adapt this recipe to the ingredients I had. It turned out great. I used an 8x8" square pan and trimmed the dough slightly to fit the pan. I used 1/2 an egg yolk and filled a half cup measuring cup to about 3/4 of the way with sugar. It was perfect. I wouldn't want the cream cheese layer to be any thicker. It took about 25 minutes to bake. They definitely tasted better once they cooled. I tried them about 2 hours after making them and they were still a little warm and the cream cheese didn't taste as good like that so I refrigerated them overnight and then took them out about an hour before serving. Fabulous. I can't wait to make them again so I can experiment by adding things like cherry pie filling on top of the cream cheese layer and before the top dough layer. YUMMY. Read More
(27)
Rating: 5 stars
06/19/2006
My Mom has been making these for a long time and I have since been coming up with ways to reinvent. They truly are wonderful. I omit the egg yolk because I think it tastes better without it. My Number One suggestion is to wait for the bars to cool completely before cutting. You will get cleaner bars and no oozing. Love this recipe! Read More
(19)
Advertisement
Rating: 5 stars
01/27/2003
Try adding fresh blueberries or raspberries over the top of cream cheese mixture before adding the final crescent roll. It makes it even more awesome!! Read More
(18)
Rating: 5 stars
01/03/2009
Very good. I also cooked only 25 minutes since it browned quickly in my oven. I also used the unused egg white and beat until frothy and spread over the top layer of creasant rolls before sprinkling the cinnamon and sugar. Read More
(8)
Rating: 4 stars
12/08/2003
This recipe is terrific... the only reason it doesn't rate 5 stars is that the cooking time needs a little adjusting - mine was still gooey so I baked it for 15 minutes extra. Also I added a teaspoon of lemon zest to the cream cheese filling for some extra "zing". I might try to cut down on the amount of butter next time too but I will definately make it again (and again and again!!!). Read More
(7)
Advertisement
Rating: 5 stars
01/09/2004
This recipe is sooooo good. I had a copy of this exact recipe years ago and lost it. I am so thankful to find it again!! Every time I made it people asked for the recipe. I can't wait to share with a whole new group of friends. Thanks! Read More
(6)
Rating: 5 stars
04/15/2008
If there were a higher rating I would give it! I did make a few changes to this though. Followed the advice of TJTENNESSEE and covered the top crescent layer w/ the leftover egg white. I also combined the 1/4C sugar cinnamon and 1/4C chopped pecans and sprinkled over the top layer. But the most sensational change I made was baking it in my 9x13 deep stoneware baker. It turned it into something totally delicious! Bake for an additional 10 min. the top will be slightly jiggly but it is done. The cream cheese is molten inside and will serve as a sauce for the pastry crust. Yummy! Read More
(5)
Rating: 5 stars
06/15/2007
Made these and my husband told me that I had been holding out on him for this great breakfast/dessert item. I use 1 1/2 blocks of cream cheese tho to make a slightly thicker middle. Use the full 1/2 cup of butter. Read More
(5)
Rating: 3 stars
03/23/2012
I reduced sugar in the cream cheese and drizzled honey very lightly over topping when done. Much too sweet for me and extremely rich. Disappointed as I was pretty excited over trying this easy recipe but who would have thought "I" would find a dessert too sweet! (fudge lover that I am). Maybe I'll try again someday without the honey and cutting back on the topping sugar. Read More
(1)