These bars are quite rich so make them sparingly ... or at least only when you're sure you won't be stuck with leftovers ... on a weekend when you're home by yourself ... with nothing to do but stare at them longingly ...
Rommegrot Bars
• 2 cans original crescent rolls (make sure they’re the triangular strips, not the pre-separated rolls)
• 2 – 8 oz blocks cream cheese, softened (the real stuff, not low fat)
• 1 cup sugar
• 1 egg, separated
• 1 tsp vanilla
• 1/3 cup sugar (can use less, if desired)
• 1 tsp cinnamon
Grease a 9x13 pan well. Unroll one can of crescent rolls and press into bottom of pan. Mix cream cheese, cup of sugar, egg yolk and vanilla. Spread mixture in pan and cover with second can of crescent rolls. Beat remaining egg white until foamy and spread on top. Top with 1/3 cup of sugar and cinnamon. Bake at 350F for 25-30 minutes, until lightly golden brown. Keep refrigerated. Serve with coffee, but I'm sure you were already planning on doing that.
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1 comment:
forgot you had these here.... had a friend request them a month ago... hadn't sent them yet. now it's no excuse - cut and paste, here i come
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