Chocolate Chip Cheesecake Candy Pastry
Ingredients
- 1 can crescent roll dough or sheet
- 8 oz whipped cream cheese softened
- 4 T powdered sugar
- 1 tsp vanilla extract
- 1/4 cup Mini chocolate chips
- 12 miniature Peanut butter cups chopped, about 3 oz., or 2 cups coarsely chopped candy bars
- 1 tsp granulated sugar
- 1 T soft butter or melted melted butter
Instructions
- Carefully unroll dough into 1 big sheet and pinch perforations to seal if necessary.
- Cut dough in half according to the size of your baking dish, rectangular or square.
- Line dish with a piece of parchment and place 1/2 of dough into bottom. Prick dough all over with a fork. Bake at 350 for 10-12 minutes until starting to turn golden.
- Mix cream cheese with powdered sugar and vanilla until smooth. Spread over baked crust in an even layer.
- Top with chocolate chips and peanut butter cup pieces.
- Put remaining crust on top of chocolate. Spread butter all over crust or pour melted butter over top. Sprinkle sugar over butter.
- Bake at 350 for 25-30 minutes. Let cool 20 minutes before cutting into triangles, bars, or squares