Sweet Potato Pie Bars

By bweber

Ingredients

• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1-1/4 cups butter, softened, divided
• 2-1/2 cups flour, divided
• 2 lb. sweet potatoes (about 4), cooked, peeled
• 3/4 cup packed dark brown sugar
• 1 can (14 oz.) sweetened condensed milk
• 2 tsp. ground cinnamon
• 4 eggs
• 2 tsp. vanilla
• 4 cups JET-PUFFED Miniature Marshmallows

Preparation

Step 1

HEAT oven to 400ºF.

CUT cream cheese and 3/4 cup butter into 2-1/4 cups flour in large bowl with pastry blender or 2 knives until mixture resembles coarse crumbs; shape into ball. Flatten dough into disk; wrap tightly with plastic wrap. Refrigerate 1 hour.

PLACE dough between 2 lightly floured sheets of waxed paper; roll into 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper. Spray 15x10x1-inch pan with cooking spray; invert over dough. Holding pan and dough together, flip pan over. Discard second sheet of waxed paper. Gently press dough onto bottom and up sides of pan. Use fork to prick holes in dough on bottom of pan.

BAKE 10 min. Meanwhile, melt remaining butter. Mash potatoes in large bowl. Add butter and all remaining ingredients except marshmallows; mix well.

POUR potato mixture over crust. (Pan will be full.) Bake 30 min. or until top is puffed and lightly browned. (Filling will be soft, but will firm up when cooled.) Immediately top dessert with marshmallows. Cool 1 hour.

HEAT broiler when ready to serve dessert. Broil dessert, 4 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Cool slightly.