Best Sugar Cream Bars Recipes

CINNAMON SUGAR CREAM CHEESE BARS

Steps:

• Layer one package crescent rolls on the bottom of a 9" x 13" pan. Pat to the edges.
• Mix together the cream cheese, sugar, and vanilla and layer on top of the rolls.
• Lay the other can of crescent rolls on top of the cream cheese mixture.
• Pour the melted butter over all and then sprinkle with the cinnamon/sugar mixture. *When I use a full stick of butter I have pools of butter/cinnamon to spoon around after baking. If I use ½ stick it seems to do less of this. Your choice.
• Bake at 350 F for 30 minutes.
• Bon appetite!

BROWN SUGAR MATCHA ICE CREAM BARS RECIPE BY TASTY

Steps:

• Make the brown sugar syrup: In a medium pan, combine the brown sugar and ½ cup (60 ml) warm water and bring to a simmer over medium heat. Cook until thickened slightly, about 5 minutes.
• In a small bowl, stir together the remaining ¼ cup (60 ml) warm water and the cornstarch until smooth.
• Add the cornstarch slurry to the brown sugar and stir until fully incorporated and the syrup thickens slightly, about 1 minute. Transfer the syrup to a heatproof bowl and let cool while you make the ice cream.
• Make the matcha ice cream: In a large bowl, combine the sweetened condensed milk, heavy cream, and matcha powder. Using an electric hand mixer, whip the cream on medium-high speed until soft peaks form and all of the matcha is incorporated, 3-4 minutes.
• Using a squeeze bottle or small spoon, drizzle a generous amount of the brown sugar syrup all around the insides of the pop molds.
• Spoon the matcha ice cream base into the pop molds, drizzling a bit more syrup between layers, until full. Cover the molds with the lid or insert pop sticks into the center of each mold. Transfer to the freezer for at least 6 hours, or overnight, until frozen solid.
• When ready to serve, let the bars sit at room temperature for a few minutes, then gently remove as many as you are serving from the molds. Leave any remaining pops in the molds in the freezer until ready to serve, up to 1 week.
• Enjoy!

SUGAR FREE PUMPKIN BARS WITH CREAM CHEESE FROSTING

Steps:

• Bar directions:.
• All Xylitol measurements refer to the measurement of the dry powder, not the melted liquid.
• Melt the xylitol. It takes about 10 minutes for my microwave to melt the xylitol, but microwave times vary. It will be as clear as water when melted - don't let it boil! It's okay to stir it occasionally while melting it. Your wooden spoon will get a crusty layer that washes off easily. Xylitol isn't sticky even when hardened and clean up is a breeze! The xylitol when melted is very, very hot. Be careful and use something that can withstand the temperature - I've used ordinary glass mixing bowls and pyrex measuring bowls without problems. Plastic would probably melt. 2 cups of crystal Xylitol will be less than 2 cups of melted Xylitol - that's okay. It's sweeter than sugar!
• USE OVEN MITS WHEN HANDLING YOUR BOWL OF MELTED XYLITOL. It's that hot.
• In a mixer, blend all ingredients together except the xylitol, flour, gluten and eggs.
• Slowly pour the melted xylitol 'syrup' into the mixing bowl and mix.
• Add flour and gluten.
• Pour mixture into a 10x15x2 cake pan - spray first with cooking spray.
• Bake at 350 degrees for about 25 to 30 minutes or until toothpick inserted in the center comes out clean. Allow to cool.
• Frosting Directions:.
• I've had the hardest time adapting frosting to the Xylitol. I kept trying to use the same volume of Xylitol crystals as sugar. By the time the melted mixture returned to room temperature, the darn stuff would be rock hard and inedible. However, if you don't melt the Xylitol and try to use the crystals creamed with your butter/margarine, it stays too crystallized and gives the frosting an unpleasantly crunchy texture.
• I've finally come upon the perfect balance. It's still very sweet but stays creamy when spread and it's so much better for you!
• So, melt your Xylitol as before. I use my small mixing bowl for this. I have to use oven mits to move the mixing bowl from the microwave to my mixer stand.
• Carefully add your butter or margarine. If you 'plop' it in, hot Xylitol splatters could burn you!
• Add Vanilla.
• Add the cream cheese in small dollops.
• Start the mixer at low speed. Mix until no visible 'lumps' of cream cheese are seen. Blend at low speed for 3-5 minutes.
• Allow frosting to cool on mixer stand. Periodically (every 5-10 minutes or so) turn the mixer on for short 3-5 minute bursts on slow speed. This seems to keep the cooling frosting creamy and prevent hard 'chunks' from forming.
• When cooled to room temperature, spread on your cooled pan of pumpkin bars. For me, if I start the frosting as soon as the bars start cooking, they're usually cooled and ready at the same time.
• Enjoy!

SUGAR CREAM BARS

Steps:

• Mix cake mix, 2 eggs and butter and pat into greased and floured 9x13 pan.
• Beat other 2 eggs with a fork and add cream cheese.
• Add vanilla and powdered sugar.
• Pour this over the cake mix layer.
• Sprinkle with nutmeg or powdered sugar.
• Bake in preheated 350 degree oven for 35-45 minutes.
• Done when toothpick comes out clean.