These easy cream cheese-filled bars with crushed gingersnap cookies make the ultimate bar.
Gingersnap Bars
- Prep Time 15 min
- Total 3 hr 45 min
- Ingredients 7
- Servings 36
Ingredients
- 1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)
- 2 cups coarsely crushed gingersnap cookies (about 30 cookies) (from 1-lb box)
- 2 packages (8 oz each) cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 3 tablespoons caramel topping
Instructions
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Step1Heat oven to 350°F. Arrange sugar cookies in bottom of ungreased 13x9-inch pan; press evenly. Sprinkle with 1 cup of the crushed gingersnap cookies. Bake 15 to 20 minutes or until sugar cookies are light golden brown. Cool 10 minutes.
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Step2Meanwhile, in large bowl, beat cream cheese, sugar, vanilla and eggs with electric mixer on medium speed until smooth. Spread evenly over baked crust. Sprinkle with remaining 1 cup crushed gingersnap cookies.
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Step3Bake 25 to 30 minutes or until filling is set. Cool 30 minutes. Refrigerate about 2 hours or until well chilled. Drizzle with caramel topping just before serving. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
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Nutrition
140
Calories
8g
Total Fat
2g
Protein
17g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Bar
- Calories
- 140
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 3 1/2g
- 18%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 9%
- Sodium
- 125mg
- 5%
- Potassium
- 45mg
- 1%
- Total Carbohydrate
- 17g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 9g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
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