Candy Cane Cheesecake Bars, Sopapilla-Style

• Vegetarian

• Baking & Spices

  • 1 Scraped from 1 vanilla bean pod, Seeds
  • 1 cup Sugar
  • 1 cup White chocolate chips

• Bread & Baked Goods

  • 2 cans Crescent rolls

• Dairy

  • 1/2 cup Butter
  • 2 (8 oz packages Cream cheese

• Desserts

  • 1 1/2 cups Candy canes

Found on cheeserank.com

Ingredients

• 2 cans Crescent Rolls
• 2 (8 oz) packages cream cheese (room temperature)
• 1 cup sugar, divided
• Seeds scraped from 1 vanilla bean pod
• ½ cup butter, melted
• 1 ½ cups crushed candy canes
• 1 cup white chocolate chips

Directions

• Preheat oven to 350°F.,Spread crescent rolls from one can flat to cover the bottom of a 9×13 baking dish greased with butter. Pinch any stretched dough seams closed.,In a large mixing bowl or food processor, combine cream cheese, 1 cup sugar, and vanilla bean seeds until combined and smooth.,Spread cream cheese mixture gently atop crescent rolls in baking dish.,Top mixture with crescent rolls from remaining can, again carefully closing all seams. ,Pour melted butter on top of crescent rolls, making sure all are coated. ,Bake for 30 minutes until top is golden brown.,Let cool for 20 to 30 minutes at room temperature before moving dish to refrigerator to cool completely.,Melt white chocolate chips carefully in saucepan over low heat stirring frequently, or in microwave for about 15 to 20 seconds until fully melted.,Drizzle melted white chocolate over completely cooled bars and top with crushed candy canes.,Re-chill before cutting into bars so white chocolate has time to harden candy canes onto bars.