CRESCENT LAYER BARS
This simple to make recipe came from Pillsbury Annual Recipes 2008. It includes some of my favorites - cashews and of course....chocolate (both white and semisweet)! Bars like these that contain sweetened condensed milk can be stored at room temperature. I just made these bars this morning and have not actually tried them yet. but they look great & smell wonderful! Please let me know what you think...
Provided by Windy City Girl in
Categories < 60 Mins
Time 35m
Yield 3 dozen bars
Number Of Ingredients 6
Steps:
- 1) Heat oven to 375 degrees (350 degrees for dark or nonstck pan). Grease bottom and sides of 13x9 pan. Unroll dough into 2 long rectangles. Place in pan; press over bottom and 1/2 inch up sides to form crust. Bake 5 minutes.
- 2) Remove partially baked crust from oven. Sprinkle white chocolate chips, chocolate chips, almonds and cashews evenly over crust. Pour sweented condensed milk evenly over top.
- 3) Bake 20 to 25 longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 hour. Refrigerate 30 minutes or until chocolate is set. Cut into 6 rows by 6 rows.
Nutrition Facts : Calories 1702.5, Fat 90.8, SaturatedFat 35, Cholesterol 91, Sodium 933.1, Carbohydrate 202.5, Fiber 11.7, Sugar 143.3, Protein 38
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Zohaib Awan
[email protected]I love how versatile this recipe is. I've made it with different kinds of jam and even with Nutella. It's always delicious.
annette kynaston
[email protected]These bars are so easy to make and they always turn out perfect. I've made them for parties, potlucks, and bake sales, and they're always a hit.
SAD Gamer
[email protected]I'm not a fan of crescent dough, but I love these bars. The cheesecake filling and raspberry jam are the perfect combination.
saritta butler
[email protected]These bars are a bit too sweet for my taste. Next time I'll use less sugar in the filling.
Mama_Steve_Harrington
[email protected]I'm allergic to raspberries, so I used strawberry jam instead. The bars were still delicious!
Bashar Alansari
[email protected]These bars are perfect for a quick and easy dessert. I love that I can make them with ingredients I usually have on hand.
vallolet pulgar
[email protected]I'm not sure what I did wrong, but my bars turned out really dense. They were still good, but not as light and fluffy as I expected.
Md. Abdulla
[email protected]These bars are so rich and decadent. I can't believe I ate the whole pan myself.
Rodolfo Sanchez
[email protected]I think this recipe would be better with a different kind of jam. Raspberry is just too tart for me.
Agona Taba
[email protected]I would have liked more cream cheese in the filling, but overall these bars were really good.
Aqib Jarwar
[email protected]These bars are way too complicated to make. I'm not going to try this recipe again.
sajjad vahedian
[email protected]I followed the recipe exactly and my bars turned out dry. I'm not sure what went wrong.
Amro Mohamed
[email protected]These bars are a bit too sweet for my taste, but they're still good.
Scarster
[email protected]I'm not a big fan of crescent dough, but I really liked these bars. The cheesecake filling and raspberry jam made up for it.
Jeyden Reagirnz
[email protected]These bars are perfect for potlucks and bake sales. They're always a crowd-pleaser.
Medi jones
[email protected]My family loved these bars. They said they were the best dessert I've ever made.
Megan Parsons
[email protected]I love how easy these bars are to make. I can have them in the oven in less than 30 minutes.
Rosan Thapa
[email protected]These bars are so delicious and decadent. The combination of the flaky crescent dough, the creamy cheesecake filling, and the sweet raspberry jam is heavenly.
Kogatasha
[email protected]I've made these bars several times and they always turn out perfect. They're the perfect dessert for any occasion.
KSQUEEN 110
[email protected]These crescent layer bars were a hit at my party! They were so easy to make and everyone loved them.