February 23, 2012

Rommegrot bars

As a native Minnesotan, I feel an obligation to master the art of bar-making. No, I am not talking about collecting stools and pint glasses; rather, I am referring to those tasty little treats housed in a 9x13" pan. This past weekend was my birthday, so I made a pan of my family's famed Rommegrot bars to share with friends.

I first  received this recipe from my aunt after she brought them to a family event. We all ranted and raved about them so much I had to make them myself. They are now my go-to recipe for something quick, yet tasty to share. Here's how I make them:


Ingredients
  • 2 packages crescent roll pastry sheets
  • 2 packages cream cheese, softened
  • 1 1/3 cup sugar (divided use)
  • 1 egg separated
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon

Directions
  1.  Preheat oven to 350 degrees. Grease 9x13" baking pan. Press one package of crescenet rolls in bottom of greased pan.
  2. Mix two packages cream cheese, 1 cup sugar, 1 egg yolk and 1 tsp. vanilla.

    {thick cream cheese mixture}


  1. Spread mixture over crescent rolls; then cover this mixture with the remaining package of crescent rolls.
  2. Beat egg white until foamy and baste over the top layer of crescent rolls. Mix together 1/3 cup sugar (I usually use a little less) and 1/2 tsp. cinnamont. Sprinkle over the top crescent roll layer.
  3. Bake for 25-30 minutes or until golden brown. Cool, cut and enjoy!
{finished product}

2 comments:

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  2. Here in the Southern US, we call that sopapilla cheesecake bars. :) They are very good!!

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