CRUST:
1 1/2 cups of graham cracker crumbs
1/2 cup sugar
1 STICK MELTED BUTTER (8 TABLESPOONS)
STIR ALL TOGETHER AND PRESS INTO AN 8X8 PAN LINED WITH NONSTICK FOIL.
BAKE AT 350 FOR 10 MINUTES AND COOL.
FILLING:
BEAT: ONE 8-OUNCE PACKAGE OF CREAM CHEESE
1 EGG
1/2 C. SUGAR
2 TABLESPOONS FLOUR
ONCE SMOOTH, VERY CAREFULLY FOLD IN 8 OUNCES OF PILLSBURY COOKIE DOUGH ROLLED INTO SMALL SIZED BALLS.
POUR ONTO THE COOL CRUST AND BAKE AT 350 FOR 30-35 MINUTES.
LET COOL AND TOP WITH GLAZE.
GLAZE:
MELT IN THE MICROWAVE:
1 STICK BUTTER & 6 OUNCES BITTERSWEET CHOCOLATE CHIPS.
STIR SMOOTH AND ADD 4 TSP. LIGHT CORN SYRUP.
POUR SMOOTHLY ON BARS AND CHILL. CUT WITH A BIG KNIFE! I ADDED A CHOCOLATE DRIZZLE ONCE CUT.