| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Austrian | Cookies, Chocolate | 36 | Servings |
INGREDIENTS
| 1 1/2 | c | Flour |
| 1 | c | Sugar, brown |
| 1/2 | ts | Cinnamon |
| 2/3 | c | Butter; softened |
| 8 | oz | Cream cheese; softened |
| 3/4 | c | Sugar |
| 2 | tb | Flour |
| 2 | Egg | |
| 6 | oz | Chocolate chips; semi-sweet |
| 6 | oz | Chocolate chips; semi-sweet |
| 1/2 | c | Pecans or walnuts; chopped |
| — Pillsbury Classic Cookbooks | ||
| per Sallie Austin Krebs Submitted |
INSTRUCTIONS
CRUST TOPPING GLAZE Heat oven to 350-F. In large bowl, combine all crust ingredients. Beat at medium speed about 2 minutes or until crumbly and well blended. Press mixture into ungreased 13x9-inch pan. Bake at 350-F for 12 minutes. Remove from oven. In small bowl, beat cream cheese, sugar, 2 Tbsp flour and eggs at medium speed until smooth, about 2 minutes. Stir in 1 cup chocolate chips. Pour over partially baked crust. Bake an additional 15 to 20 minutes or until topping is almost set. Remove from oven; immediately sprinkle 1 cup chocolate chips over top. Return to oven for 1 minute to melt chips. Gently spread melted chips over top. Sprinkle with pecans; lightly press into glaze. Refrigerate 1 hour. Cut into bars. Store in refrigerator. By LISE WARING <[email protected]> On TUE, 19 DEC 1995 093839 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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