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2
Unroll dough in ungreased 13x9-inch pan; press in bottom and 1/2 inch up sides to form crust. If using crescent rolls, firmly press perforations to seal.
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3
Bake 8 minutes. Meanwhile, in medium bowl, mix Filling ingredients. Pour filling over partially baked crust; spread evenly.
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4
Bake 15 to 20 minutes or until golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
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