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Prep Time
15 Mins
Other Time
5 Hours 38 Mins
Yield
Makes 1 dozen
Photo: Charles Walton IV; Styling: Buffy Hargett

How to Make It

Step 1

Preheat oven to 350°. Beat first 3 ingredients at medium-low speed with an electric mixer until combined. Increase speed to medium, and beat until well blended and crumbly. Pat mixture into a lightly greased 13- x 9-inch pan. Bake 13 to 15 minutes or until lightly browned.

Step 2

Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until well blended. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add sour cream and vanilla, beating just until blended. Pour over baked crust.

Step 3

Bake at 350º for 25 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 to 24 hours; cut into bars.

Step 4

If desired, spoon frosting into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe a frosting monogram on each bar. Garnish, if desired.

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