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2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1/2 to 3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 bag milk chocolate chips (reserve
1/2 c. chips)
Line a 9 x 13 inch pan with 1 package of crescent rolls, press to
seal. Mix cream cheese, sugar, egg yolk, and vanilla until creamy.
Add the chocolate chips less the reserved chips. Spread on the
filling to 1/4 inch from the edges. Top with second package of
crescent rolls. Pinch the edges together. Bake at 350 degrees for 25
to 30 minutes, until golden brown. Remove, frost immediately while
hot. Melt reserved chips in microwave and drizzle on iced cheese
cake. --FROSTING:--
1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk
Mix together. Frost baked cheese cake. Refrigerate when cool. Makes
24 to 36 squares. Cheryl Wood
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