Categorized | Recipes

Friday’s Recipes: Rolo Cheesecake Bars and Apple Snickerdoodle Bars

Posted on 20 January 2017 by KWBG

ROLO CHEESECAKE BARS by CK
Crust:
3 cups of graham cracker crumbs
1 cup sugar
2 sticks melted butter (16 tablespoons)
Stir all together and press into a 9×13 pan lined with nonstick foil. Bake at 350 for 7-10 minutes and cool

Filling:
2 8-ounce packages of cream cheese
2 eggs
1c. sugar
1/4c. flour
Beat together. Once smooth, add one package of mini rolos. Pour onto the cooled crust and bake at 350 for 30-35 minutes. Let cool and add glaze.

Glaze:
1 stick butter
6 ounces chocolate chips.
4 tsp. light corn syrup.
Mix and melt in the microwave. Stir until smooth and pour smoothly over bars

Refrigerate overnight. Add a chocolate drizzle and a half rolo on top of each piece.

 

 

Apple Pie Snickerdoodle Bars by GKT
Preheat oven to 350. Lightly grease a 9”x9” baking pan.
¼ c. sugar
2 ½ tsp. ground cinnamon, or to taste
1 (16.5 oz.) tube refrigerated sugar cookie dough softened
1 (20 oz.) can apple pie filling
Combine sugar and cinnamon in a zippered plastic bag; seal bag
and shake well. Set aside.
Press 2/3 of cookie dough into bottom of prepared pan.
Sprinkle evenly with 3 tablespoons sugar-cinnamon mixture.
Spread apple pie filling over cookie crust.
Flatten pieces of remaining cookie dough and arrange over apple layer
like a top crust (some filling will peek through).
Sprinkle remaining sugar-cinnamon mixture over the top.
Bake 35-40 minutes or until lightly browned. Let cool for 20-30
minutes before loosening bars from sides of pan. Cool completely
before cutting.

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