Sugar Cream Bars Recipes

SUGAR COOKIE BARS

Steps:

• Preheat oven to 375 degrees F. Lightly grease a 13x18'' half sheet pan with non-stick cooking spray. (Or, cut the recipe in half if using a 9x13'' pan).
• Add the butter and sugar to a mixing bowl and mix well until light and creamy. Add eggs, beating after each addition. Add vanilla and almond extract and mix well.
• In a separate bowl combine the dry ingredients: flour, baking soda and salt. Add the dry ingredients into the batter and mix until combined. Spread and press the mixture into the prepared pan.
• Bake at 375 degrees F for about 12-16 minutes or until the center is set, and the edges are just starting to be golden. Remove from oven and allow to cool. Once cooled completely, frost and cut into squares.

CINNAMON SUGAR CHEESECAKE BARS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, beat cream cheese until smooth. Then, add half of the sugar, egg, and vanilla, and beat until smooth.
• Roll out crescent dough and pinch the seams together.
• Next, in a small bowl, mix the remaining half of the sugar with the cinnamon.
• In a greased 9×13-inch (33x23 cm) baking dish, sprinkle half of the cinnamon sugar.
• Lay down one crescent dough rectangle. Spread on cream cheese filling. Top with the other crescent dough rectangle, and sprinkle on the remaining cinnamon sugar.
• Bake 30 minutes. Cool completely, then cut into 12 squares.
• Enjoy!

SUGAR COOKIE BARS

Steps:

• Heat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Line the pan with parchment paper, running it up the two long sides of the pan and letting it extend past the rim by about 2 inches.
• Make the bars: In a medium bowl, whisk together the flour and salt. In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until well blended, about 1 minute. Add the granulated sugar and beat until smooth, about 1 minute. Add the egg and vanilla and beat on low speed until well combined, about 1 minute. Turn off the mixer and scrape down the bowl with a rubber spatula. Gradually add the flour mixture, mixing on low speed just until blended, about 1 minute.
• Using a spatula, scrape the dough into the prepared baking pan and spread it into an even layer. Bake just until the edges are starting to turn light golden brown, and a toothpick inserted in the middle has moist crumbs, 20 to 25 minutes. (Do not overbake! The bars should be quite moist, and almost slightly underbaked in the middle.) Remove the pan from the oven and set it on a wire rack. Let cool completely. When fully cooled, remove the bars from the pan using the overhanging parchment paper.
• Make the frosting: Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy, about 1 minute. Add 1 cup confectioners' sugar, beating on low speed until fully combined, then repeat with remaining 1 cup confectioners' sugar. Add the 1 tablespoon milk or heavy cream, 1 teaspoon lemon juice, the vanilla, salt and food coloring, if using, and beat on medium speed until the frosting is light and fluffy, scraping down the sides halfway through, about 4 minutes. Add more milk if needed to thin out the mixture. Add lemon juice and vanilla to taste.
• Using a spatula, spread the frosting on top, then decorate with sprinkles, if using. Cut into 20 bars and serve.

SUGAR COOKIE BARS MADE EASY

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 13x18-inch baking sheet.
• Beat white sugar and 1 cup butter together in a bowl until fluffy. Add eggs 1 at a time, mixing after each addition. Add 2 teaspoons almond extract and vanilla extract; mix well.
• Whisk flour, 3/4 teaspoon salt, and baking soda together in a bowl. Add to egg mixture and stir until just combined. Spread onto the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted into the cookie comes out clean, 10 to 15 minutes; they won't look done. Cool completely, about 30 minutes.
• Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy. Add 1 teaspoon almond extract and 1/4 teaspoon salt. Add confectioners' sugar, 1 cup at a time, mixing until combined. Add heavy cream, 1 tablespoon at a time, until frosting reaches a smooth, spreadable consistency. Spread frosting over cooled cookie bars.

SUGAR CREAM BARS

Steps:

• Mix cake mix, 2 eggs and butter and pat into greased and floured 9x13 pan.
• Beat other 2 eggs with a fork and add cream cheese.
• Add vanilla and powdered sugar.
• Pour this over the cake mix layer.
• Sprinkle with nutmeg or powdered sugar.
• Bake in preheated 350 degree oven for 35-45 minutes.
• Done when toothpick comes out clean.

CINNAMON SUGAR CREAM CHEESE BARS

Steps:

• Layer one package crescent rolls on the bottom of a 9" x 13" pan. Pat to the edges.
• Mix together the cream cheese, sugar, and vanilla and layer on top of the rolls.
• Lay the other can of crescent rolls on top of the cream cheese mixture.
• Pour the melted butter over all and then sprinkle with the cinnamon/sugar mixture. *When I use a full stick of butter I have pools of butter/cinnamon to spoon around after baking. If I use ½ stick it seems to do less of this. Your choice.
• Bake at 350 F for 30 minutes.
• Bon appetite!