Half the cookie dough is pressed into the pan as a base, the cream cheese filling is spread over it, and the rest of the dough is flattened into pieces and laid on top.
After 32 to 35 minutes at 350°F the bars cool and then chill for two hours, which is what lets them slice cleanly.
How to Make It
Dough mixed
Heat the oven to 350°F. Line a 9-by-13-inch pan with parchment. Beat the butter and 1 cup sugar until creamy, then beat in 1 egg and 2 teaspoons vanilla. Mix in the flour, baking powder and salt just until a soft dough forms.
Base and filling
Press half of the cookie dough evenly over the bottom of the pan. Beat the cream cheese with 1/2 cup sugar, 1 egg and 1 teaspoon vanilla until smooth, then spread it over the dough.
Topped and baked
Flatten small pieces of the remaining cookie dough between your fingers and arrange them over the cream-cheese layer to make a mostly continuous cookie top. Bake 32 to 35 minutes, until the top is lightly golden and the center no longer looks wet.
Chilled and finished
Cool completely, then refrigerate at least 2 hours. Whip the cream with powdered sugar to firm peaks, pipe small rosettes over the chilled bars and finish with rainbow sprinkles before slicing.
Ingredient Notes
- Cream cheese
- Sixteen ounces, softened, beaten with sugar, an egg and vanilla.
- Sugar cookie dough
- One batch, split between the base and the top.
- Heavy cream
- Three quarters of a cup, whipped with powdered sugar for the rosettes.
Success Tips
- Line the pan with parchment so the whole slab lifts out for cutting.
- Flatten the top dough pieces thin so they bake through with the filling.
- Wipe the knife between cuts for clean edges.
Why This Recipe Works
- Pressing the base flat keeps the filling from sinking into it.
- Flattening the top dough into pieces gives a mostly continuous lid without rolling.
- Chilling for two hours sets the cream cheese centre.
- Piping the whipped cream after chilling keeps the rosettes sharp.
Serving Ideas
Cut into sixteen squares and serve cold, each with a whipped cream rosette and sprinkles.
Storage and Reheating
Refrigerate
Refrigerate covered up to 4 days.
Frequently Asked Questions
How long do the bars need to chill?
At least 2 hours after cooling, so the centre sets firm enough to slice.
How are leftovers kept?
Covered in the fridge for up to 4 days.
