Sopapilla Bars

Sopapilla Bars

2 cans (8 ounces each) seamless dough crescent roll sheets
2 blocks (8 ounces each) cream cheese, softened
1 cup powdered sugar
2 teaspoons vanilla
1 stick butter, melted
¾ cup sugar
3 teaspoons cinnamon

Spray a 13 x 9 inch baking pan with cooking spray. Open one can of crescent rolls and stretch on bottom of pan. Seal seams to form a crust. Use a mixer to beat together cream cheese powdered sugar and vanilla until fluffy. Spread over dough.

Stretch second can of dough over cream cheese filling. Melt butter. Brush butter over the top crust. Mix cinnamon and sugar together and sprinkle it over the top. Bake at 350 for about 25-30 minutes or until golden brown. Refrigerate for at least 2 hours before cutting into squares.

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