Easy Cheese Danish Bars

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1. 1

   Preheat your oven to 175°C (350°F) and lightly grease a 9x13 inch baking dish.

   Ongeveer 2 min

2. 2

   Unroll one can of crescent dough and press it into the bottom of the prepared dish, pinching the seams together to form a solid crust.

   Ongeveer 2 min

   Tip van de kok: Don't worry about making it perfect; just ensure there are no large gaps.

3. 3

   In a medium bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth.

   Ongeveer 1 min

   Tip van de kok: Starting with room temperature cream cheese is key to a lump-free filling.

4. 4

   Add the granulated sugar, egg, vanilla extract, and salt to the cream cheese.

   Ongeveer 1 min

5. 5

   Beat the mixture until it is well combined, smooth, and creamy, scraping down the sides of the bowl as needed.

   Ongeveer 1 min

6. 6

   Pour the cream cheese filling over the dough base and use a spatula to spread it into an even layer.

   Ongeveer 1 min

7. 7

   Unroll the second can of crescent dough and carefully place it over the filling, stretching it gently to cover the surface from edge to edge.

   Ongeveer 2 min

   Tip van de kok: It's okay if the top dough sheet isn't perfect; it will puff up during baking.

8. 8

   Bake for 25 to 30 minutes, or until the top is puffed and a deep golden brown.

   Ongeveer 25 min

9. 9

   Remove the dish from the oven and let it cool on a wire rack for at least 20 minutes before glazing.

   Ongeveer 20 min

   Tip van de kok: Cooling prevents the glaze from melting and becoming too thin.

10. 10

    While the danish cools, prepare the glaze by whisking the powdered sugar and milk together in a small bowl until smooth.

    Ongeveer 1 min

    Tip van de kok: If the glaze is too thick, add more milk a few drops at a time. If too thin, add more powdered sugar.

11. 11

    Drizzle the glaze evenly over the top of the cooled danish.

    Ongeveer 1 min

12. 12

    Allow the glaze to set for a few minutes, then cut into squares and serve.

    Ongeveer 5 min