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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Black Bottom Cream Cheese Bars Recipe

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This recipe for Black Bottom Cream Cheese Bars is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST:
1 cup flour
¼ cup firmly packed brown sugar
½ cup butter or margarine, softened
¾ cup semi-sweet chocolate chips, melted

FILLING:
½ cup sugar
½ cup firmly packed brown sugar
⅓ cup butter or margarine, softened
8 oz cream cheese, softened
1 cup flour
½ tsp baking powder
¼ tsp salt
1 tbsp rum or 1 tsp rum extract
1 tbsp vanilla extract

GLAZE:
¼ cup semi-sweet chocolate chips
1 tbsp rum or ¼ tsp rum extract
1-2 tsp water
Directions:
Directions:
Heat oven to 325º. In large bowl, combine flour and remaining crust ingredients; mix well. Press mixture in bottom of ungreased 9" square pan or 11" x 7" pan.

In large bowl, beat sugar, brown sugar, margarine and cream cheese until smooth. Add remaining filling ingredients; blend well. Spread over crust. Baker at 325º for 38-43 minutes or until edges are light olden brown and set. Cool 30 minutes.

In 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 into bars. Store in refrigerator. 36 bars.
Personal Notes:
Personal Notes:
Pillsbury Bake-Off winner.

 

 

 

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