Chocolate Cheesecake Bars

By keenan

Ingredients

• 1 can (8 oz) 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

Details

Servings 18
Adapted from pillsbury.com

Preparation

Step 1

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°F 18 to 22 minutes or until golden brown. Cool 1 hour on cooling rack. Cut into 3 rows by 3 rows to make 9 bars. Cut each bar diagonally into 2 triangles. Store covered in refrigerator.