Aunt Claire brings these 4 ingredient wonders to every backyard cookout and somehow the tray is completely empty before the first round is over

Preheat your oven to 350°F (175°C). Line a 9×13-inch foil tray or baking pan with a sheet of aluminum foil or parchment for easy cleanup, lightly greasing the bottom and sides.

In a medium mixing bowl, use a hand mixer or sturdy whisk to beat the softened cream cheese until smooth and creamy, about 1 minute. Add the granulated sugar and vanilla extract, and beat again until the mixture is silky and well combined with no lumps.

Open one can of crescent roll dough and unroll it. Gently press the dough into the bottom of the prepared foil tray, pinching together any seams to create an even bottom crust that covers the whole surface.

Spread the cream cheese mixture evenly over the crescent dough base, smoothing it all the way to the edges so every piece gets a creamy center. Take your time here so the layer is as even as possible.

Open the second can of crescent roll dough and unroll it onto a piece of parchment or a clean counter. Lightly press the seams together to form a single sheet, then carefully lift and lay it over the cream cheese layer. Gently stretch and adjust so it covers the filling from edge to edge, tucking in any overhang.

Bake in the preheated oven for 23–28 minutes, or until the top crescent layer is puffed and a light golden brown. The center will still be soft but should not look wet or jiggly. Start checking around 22 minutes since ovens vary.

Remove the tray from the oven and let the bars cool on a wire rack for at least 30–45 minutes. For the cleanest slices, let them cool completely, then refrigerate for 1–2 hours before cutting into 16 squares or rectangles.

Serve the bars straight from the foil tray on your speckled kitchen counter or picnic table. Store any leftovers covered in the refrigerator for up to 4 days, and keep them chilled until serving for the best texture and food safety.

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