(Culinary.net) Finding a unique dessert to impress others can be a tall task. Cakes, brownies and cookies are classics but can be boring and repetitive. When you want something easy, delicious and made to impress, think outside the sweet treat box.
Next time you’re in a pinch for something sweet, try these Sopapilla Bars. They have a sugary, crunchy exterior, but on the inside, they are creamy and delicious.
Great for gatherings of all kinds, they’re cut into perfect portions and rare enough to give partygoers something to talk about.
The prep is simple and they can be made in advance then stored in the fridge overnight so there is no last-minute rushing around the kitchen.
To start, in a large bowl, beat cream cheese until soft. Add sugar and cornstarch then combine. Add vanilla extract and one egg then beat until combined.
Place one can of unrolled crescent rolls in the bottom of a lightly greased pan and pinch together the seams.
Add cream cheese mixture to the pan and spread out smooth. Then add remaining unrolled crescent rolls on top before spreading with melted butter.
Mix together sugar and cinnamon to sprinkle over the top of the bars.
Bake for 35-40 minutes. Cool to room temperature and chill in the fridge for at least 3 hours or overnight.
These bars are also the perfect sweet treat for kids. They will love the sugar-coated top and you will love they are expanding their palates by trying something new.
Whether it’s a birthday party, a barbecue or any celebration, this dessert is the way to go. It’s sweet, it’s got texture and it’s a home run when it comes to a simple sweet.
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Watch video to see how to make this recipe!
- Nonstick cooking spray
- 2 packages (8 ounces each) crescent rolls
- 24 ounces cream cheese, softened
- 1 1/4 cups sugar, divided
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup unsalted butter, melted
- 2 teaspoons cinnamon
- Heat oven to 350 F.
- Lightly grease 9-by-13-inch glass baking pan with nonstick cooking spray. Place one package unrolled crescent rolls in bottom of dish. Pinch seams together.
- In large bowl, beat cream cheese until soft. Add 1 cup sugar and cornstarch. Beat mixture until combined. Add vanilla extract and egg. Beat until combined.
- Pour batter onto crescent roll dough. Smooth with spatula.
- On floured surface, unroll second package crescent roll dough. Pinch seams and roll dough to 1/2 inch longer and wider.
- Place rolled sheet on top of cheesecake layer. Spread melted butter over top.
- In small bowl, whisk remaining sugar and cinnamon. Sprinkle over top of bars.
- Bake 35-40 minutes, or until golden brown.
- Cool to room temperature. Chill in refrigerator 3 hours or overnight.
(Family Features) Do you think that beautiful and delicious desserts must all be made from scratch? Think again. With a cake mix and a new cookbook, you can be on your way to making spectacular sweets in no time.
The "Betty Crocker Fix-With-a-Mix Desserts" cookbook, (Wiley Publishing, 2010), features 100 mix masterpieces from bite-size delights to full-size show-stoppers. The book includes:
* Delectable desserts from cakes and cupcakes to cookies and bars, fruit cobblers, tarts, cheesecake and more.
* Luscious full-color photos of every recipe.
* Flavors that take mixes beyond the basics, like Chocolate-Marshmallow Pillows, Citrus Mini Cheesecakes and Banana Turtle Torte.
* A handy index by mix so you can pick recipes based on the mixes you already have in your pantry.
All recipes start with Betty Crocker's trusted mixes, including SuperMoist® Cake Mix, angel food cake mix, brownie mix, cookie mix, Bisquick®, and all-new gluten-free mixes for cookies, brownies, and cakes.
See how easy it is to turn a mix into a mouthwatering dessert with this Ooey-Gooey Caramel Cake recipe featured in the cookbook.
Ooey-Gooey Caramel Cake
Prep time: 20 minutes
Start to finish: 2 hours 5 minutes
- 1 box (1 lb 2.25 ounces) Betty Crocker SuperMoist® yellow cake mix
- 1/4 cup all-purpose flour
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1 bag (8 ounces) milk chocolate-coated toffee bits
- 1 can (13.4 ounces) dulce de leche (caramelized sweetened condensed milk)
- Sweetened whipped cream, if desired
- Caramel topping, if desired
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13 x 9-inch pan with baking spray with flour.
- In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
- Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
- Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.
Sweet Note: Crushed, chocolate-covered English toffee candy bars can be used instead of the toffee bits.
Source: Wiley Publishing
Need a dessert that is not only delicious but easy to make? Try this recipe for Cinnamon-Apple Crostata. You'll have a hard time waiting to sink your teeth in to the flaky crust with a burst of cinnamon and apples. Find more delicious dessert recipes at Culinary.net.
Watch video to see how to make this delicious dessert!
- Pie Pastry (we used Pillsbury Refrigerated Pie Crusts)
- 1/2 cup sugar
- 4 tsp. cornstarch
- 2 tsp. cinnamon
- 4 cups peeled and thinly sliced apples (4-5 medium sized)
- 1 tsp. sugar (for sprinkling)
- 2 tbs. chopped pecans
- Heat oven to 450°.
- In medium bowl mix together 1/2 cup sugar, cornstarch and cinnamon. Stir in peeled and sliced apples until well combined.
- Place flattened pie crust on an ungreased cookie or pizza sheet.
- Spoon apple mixture onto the center of the crust, spreading the mixture to about 2 inches from the edge of the crust.
- Fold crust over mixture, pleating along the way.
- Brush edges of crust with water.
- Sprinkle sugar over crust and apple mixture.
- Bake for 15-20 minutes or until crust is a golden brown.
- Sprinkle pecans over apple mixture.
- Serve with a dollop of whipped cream.
Recipe adapted from Pillsbury.