Best 2 Honey Cheese Bars Recipes

Indulge in a delectable treat with our Honey Cheese Bars, a perfect blend of sweet and savory flavors. These irresistible bars feature a buttery graham cracker crust, a creamy and tangy cheese filling, and a golden brown honey topping. The combination of sweet honey, tangy cream cheese, and buttery graham crackers creates a symphony of flavors that will tantalize your taste buds. With just a few simple ingredients and easy-to-follow steps, you can whip up these delightful bars in no time. Whether you're a seasoned baker or a novice in the kitchen, our Honey Cheese Bars are sure to impress. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more. Additionally, we've included variations of this classic recipe, such as a chocolate chip honey cheese bar and a peanut butter honey cheese bar, to cater to different taste preferences.

Here are our top 2 tried and tested recipes!

SOPAPILLA CHEESECAKE BARS

Sopapilla Cheesecake Bars image

Sopapillas -- puffy New Mexican pastries coated in cinnamon sugar and drizzled with honey -- were the inspiration for these bars of creamy cheesecake filling sandwiched between two layers of pastry.

Provided by Food Network Kitchen

Categories dessert

Time 55m

Yield 12 bars

Number Of Ingredients 7

Ingredients

Two 8-ounce cans refrigerated crescent rolls
Two 8-ounce packages cream cheese, at room temperature
1 1/2 teaspoons vanilla extract
1 large egg
1 1/3 cups sugar
4 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons ground cinnamon

Steps:

Position an oven rack in the center of the oven and preheat to 350 degrees F.
Unroll one can of dough and lay it in the bottom of a 9-by-13-inch glass baking dish. Use your fingers to press the dough into the bottom of the dish as evenly as you can, pinching the perforations to seal as needed.
Beat together the cream cheese, vanilla, egg and 1 cup of the sugar in a medium bowl with an electric hand mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Use a rubber spatula to spread the cream cheese mixture over the dough. Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough as needed to cover the cream cheese and use your fingers to pinch the perforations to seal. Do not worry if the dough is not perfectly even; that will happen as it bakes. Pour the butter on top of the dough and use a spoon to spread it out evenly. Stir together the remaining 1/3 cup sugar and the cinnamon in a small bowl and sprinkle all over the top of the dough.
Bake until the dough is baked through and the cinnamon sugar has formed a crust on top of the dough, about 30 minutes. Cool for 15 minutes before cutting into 12 pieces. The bars can also be cooled completely before cutting and serving.

GERMAN HONEY BARS

German Honey Bars image

We get German Honey Bars at a local bakery here in Indy. They are my husbands favorite cookie. I have looked high and low for the recipe with no results. My husband found this recipe in a cookbook he was looking through at Cracker Barrel Country Store, so he bought it. I made them for him because he washed all the windows on the...

Provided by Julia Ferguson

Categories Cookies

Number Of Ingredients 14

Ingredients

2 3/4 c all-purpose flour
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/2 c honey
1/2 c dark molasses
3 Tbsp butter
3/4 c packed brown sugar
1 egg
1/2 c chopped toasted almonds (optional)
lemon glaze (recipe follows)

Steps:

1. Preheat oven to 350 degrees F. *Grease 15X10X1 inch jelly-roll pan. Combine flour, cinnamon, baking powder, baking soda, salt, cardamom and ginger in medium sized bowl. Combine honey and molasses in medium saucepan; bring to a boil over medium heat. Remove from heat. Add butter; stir until melted. Cool 10 minutes. Stir in brown sugar and egg. *See note below.
2. Place brown sugar mixture in large bowl. Gradually add flour mixture., beating with electric mixer at low speed until dough forms. Stir in almonds if using. (*Dough will be slightly sticky) Spread dough evenly in prepared pan. Bake 20 to 22 minutes or until golden brown and set. Remove pan to wire rack
3. Prepare Lemon Glaze. Spread over cooled bars. Let stand until set, about 30 minutes. Cut into 2X1 inch bars.
4. Lemon Glaze: 1 1/4 c. powdered sugar, 1 tsp. freshly grated lemon peel and 3 Tbsp. lemon juice in medium bowl until well blended.
5. *Notes: After 10 minutes the honey molasses mixture was still very warm and I didn't want to add the egg and have it turn out scrambled, so I set the bowl on a few ice cubes wrapped in a paper towel for a couple of minutes. The dough being slightly sticky is an understatement. It is very sticky and I had a hard time rolling it out. Finally placed a piece of waxed paper over the dough and rolled with rolling pin. It was a little better but dough still stuck to the waxed paper. I also lined my pan with parchment paper, rather than greasing the pan. I did not add the almonds, because the honey bars we get at the bakery do not have almonds in them. These honey bars are bolder in taste with the spices and much darker in color than the ones we get at the bakery. I think with a little tweaking with spices and playing with a different kind of molasses I can get a little closer to the bakery version.

Tips:

Use a good quality honey. This will make a big difference in the flavor of the bars.
Don't overcook the bars. They should be just set in the center.
Let the bars cool completely before cutting them. This will help them hold their shape.
Store the bars in an airtight container at room temperature. They will keep for up to 3 days.
You can also freeze the bars for up to 2 months. Just thaw them overnight in the refrigerator before serving.

Conclusion:

Honey cheese bars are a delicious and easy-to-make treat. They're perfect for potlucks, parties, or just a snack. With their sweet and tangy flavor, these bars are sure to be a hit with everyone who tries them.