These cream-filled bars are delicious any time of day or day, even with a cup of tea or coffee at breakfast. They are the perfect snack or morning pick-me-up!
2 8-ounce tubes refrigerated crescent rolls, divided
2 8-ouncepackage cream cheese, softened
1 1/2 cups sugar, divided
1 teaspoon brandy, Kahlua or vanilla extract, your choice
1 teaspoon cinnamon
1/2 cup butter, melted
Chopped, toasted nuts (optional)
- Preheat oven to 350 degrees F. Press one tube crescent rolls into an ungreased 13"x9"x2" baking pan; set aside. Combine softened cream cheese, one cup sugar and brandy, Kahlua or vanilla in a small bowl. Spread cream cheese mixture over crescent rolls in baking pan.
- Arrange remaining crescent rolls over cream cheese layer. In a small bowl, combine remaining sugar and cinnamon. Sprinkle over crescent rolls. If using, add chopped nuts. Drizzle melted butter over top. Bake at 350 degrees F. for 25 to 30 minutes. Cool to room temperature. Slice into bars. Makes about 1 1/2 dozen Sopaipilla bars.
Note: These bars can be served warm if you want but you will probably need a fork to eat them with.