8 oz. can refrigerated crescent dinner rolls
2 packages (3 oz. each) cream cheese, softened
3 tablespoons sugar
1 egg
1/2 cup miniature semisweet chocolate chips
1/4 cup caramel topping

Unroll dough into 2 long rectangles. Press 1 rectangle in bottom and 1/2 inch up sides of greased or sprayed 8-inch square (2-quart) glass baking dish; press perforations to seal. In small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed just until mixed. Fold in chocolate chips; spread over crust. Top with remaining rectangle of dough. Press out to edges of dish; pinch edges to seal with bottom crust. Drizzle with caramel topping. Bake at 375 degrees for 18 to 22 minutes or until golden brown. Cool 1 hour on cooling rack. Cut into bars. Store covered in refrigerator. (Recipe by Pillsbury!)



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