Recipe - Black Bottom Cream Cheese Bars

Qty Measurement Ingredient ___ ~
~
1 cup PILLSBURY'S Best All Purpose Flour
One fourth cup, firmly packed brown sugar
One half cup margarine or butter, melted
Three fourths cup semi=sweet chocolate chips, melted FILLING:

One half cup granulated sugar
One half cup, firmly packed brown sugar
1/3 cup margarine or butter, melted
1 pkg (8 oz) cream cheese, softened
1 cup PILLSBURY'S Best All Purpose Flour
One half tsp baking powder
One fourth tsp salt
1 Tbsp rum *
1 Tbsp vanilla extract GLAZE:

One fourth cup semisweet chocolate chips
1 Tbsp rum ** 1 to 2 tsp(s) water

* you may substitute 1 teaspoon of rum extract ** you may substitute 1/4
teaspoon extract and 2 teaspoons water Preheat the oven to 325 degrees F.

In a large bowl, combine the flour, brown sugar, margarine/butter, and
chocolate chips; mix well. Into the bottom of a ungreased, 9inch square
pan or 11x7inch pan, press the crust mixture.

In another large bowl, beat the sugar, brown sugar, margarine/butter, and
cream cheese until smooth. Add the flour, baking powder, salt, and rum/rum
extract and vanilla extract; blend well. Spread over crust. Bake at 325
degree F for 38 to 43 minutes or until the edges are light golden brown and
set. Cool 30 minutes.

In a small saucepan over low heat, melt all glaze ingredients, stirring
constantly until smooth. Drizzle over warm bars. Refrigerate at least 1
hour before serving. Cut to bars. Store in refrigerator. Makes 36 bars.

HIGH ALTITUDE Above 3500 feet: Increase flour in crust to 11/2
cups. Decrease granulated sugar
in filling to One fourth cup. Bake as
directed.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini