Sunday, August 17, 2008

Cream Cheese Streusel Bars

These are REALLY good. I got the recipe from "Light & Tasty", whose premise is to take a recipe and then use all low/no fat ingredients to make it "light." However, I used good ol' FULL fat ingredients--maybe that's why they were so good.
Wish I would have taken a picture of these--they turn out picture worthy--we just ate them too fast. You can click on the link to see the recipe and picture on it's own site.
FYI: I doubled the recipe and used a jellyroll pan, which worked great!

Cream Cheese Streusel Bars
(Light & Tasty, April/May 2007)

1-1/4 cups confectioners' sugar
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1/2 cup cold butter
1 package (8 ounces) reduced-fat cream cheese
1 can (14 ounces) fat-free sweetened condensed milk
1 egg, lightly beaten
2 teaspoons vanilla extract

In a large bowl, combine the confectioners' sugar, flour, cocoa and salt; cut in butter until crumbly. Set aside 1/2 cup for topping; press remaining crumb mixture into an 11-in. x 7-in. x 2-in. baking pan coated with cooking spray. Bake at 325° for 8-12 minutes or until set.

In a small mixing bowl, beat the cream cheese, milk, egg and vanilla until blended. Pour over crust. Bake for 15 minutes. Top with reserved crumb mixture; bake 5-10 minutes longer or until filling is set. Cool on a wire rack. Store in the refrigerator. Yield: 15 servings.