If you like the sopapilla cheesecake, you're gonna LOVE this!1 package (8 oz each) cream cheese, softened
3 tablespoons sugar
1 egg
1/2 cup miniature semisweet chocolate chips
1/4 cup caramel topping
Unroll dough into 2 long rectangles. Press 1 rectangle in bottom of 8x8 baker.
In small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed (or with fork/spoon) just until mixed. Fold in chocolate chips; spread over crust. Top with remaining rectangle of dough. Press out to edges of dish. Drizzle with caramel topping.
Bake at 375°F 18 to 22 minutes or until golden brown. Cool 1 hour. Cut into 3 rows by 3 rows to make 9 bars. Cut each bar diagonally into 2 triangles. Store covered in refrigerator.
Unroll dough into 2 long rectangles. Press 1 rectangle in bottom of 8x8 baker.
In small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed (or with fork/spoon) just until mixed. Fold in chocolate chips; spread over crust. Top with remaining rectangle of dough. Press out to edges of dish. Drizzle with caramel topping.
Bake at 375°F 18 to 22 minutes or until golden brown. Cool 1 hour. Cut into 3 rows by 3 rows to make 9 bars. Cut each bar diagonally into 2 triangles. Store covered in refrigerator.
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