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Results 1 - 10 of 18 for marbled cheesecake bars

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Preheat oven to ... through batter to marble. Bake 50 minutes or until set. Cool. Chill. Cut into bars. Store covered in refrigerator. Makes 24 to 36 bars.

Preheat oven to ... pan 1/4 turn and repeat for marbled effect. Bake 31-36 minutes. Run knife along edges of cake to prevent cracking. Cool; refrigerate.

Preheat oven to ... batters to marble. Bake 45 to 50 minutes or until set. Cool. Chill. Cut into bars. Store covered in refrigerator. Makes 24 to 36 bars.

Heat oven to ... and repeat for marbled effect. Bake until ... 1/4 x 1-inch bars. Top with ... 2/3 cup and decrease sugar to 1/2 cup. (Cracking is normal.)

Heat oven to ... edges of cake to prevent cracking. Cool completely. Refrigerate until firm. Cut into 2 x 1 inch bars, top with fruit pie filling if desired.

Heat oven to ... repeat for a marbled effect. Bake until ... cherry pie filling over. Keep refrigerated. Optional: Other flavored pie filling may be used.

Preheat oven to ... through batter to create a marbleized S pattern. Bake 45 minutes or until set. Cool; chill. Cut into bars. Store covered in refrigerator.

Preheat oven to ... gently swirl through batter to marble. Bake 45 to 50 minutes or until set. Cool. Chill. Cut into bars. Store covered in refrigerator.

Heat oven to 350 degrees. Grease 13 x 9 x 2 inch pan. Reserve 1 cup dry cake mix. Blend remaining dry cake mix, butter, and 1 egg on low speed until ...

Heat oven to ... and repeat for marbled effect. Bake until ... x 1 inch bars. Top with fruit pie filling if desired. Refrigerate any remaining bars. 48 bars.

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