Oatmeal Cream Cheese Butterscotch Bars

By carvalhohm

Ingredients

• 2 sticks unsalted butter, at room temperature, cut into pea-sized pieces, plus more for pan
• 2 cups all-purpose flour
• 1 1/2 cups old fashioned rolled oats
• 3/4 cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• 1 (11-ounce) bag butterscotch chips
• 1 (8-ounce) package cream cheese, at room temperature
• 1 (14-ounce) can sweetened condensed milk
• 1 lemon, zested and juiced
• 1 teaspoon vanilla extract

Details

Servings 1
Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 350 degrees. Drape 9x13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter paper, and reserve.

In food processor add flour, oats and brown sugar and pulse to combine. Add 2 sticks butter, the cinnamon and butterscotch chips. Pulse, pulse, pulse until mixture forms clumps when pressed between your fingers. Transfer mixture to large bowl. Press half of mixture into bottom of prepared pan ineven layer, reserve other half. Bake in preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.

Beat together cream cheese, condensed milk, lemon zest and juice and vanilla in electric stand mixer fitted with paddle, or with electric hand mixer until no lumps of cream cheese remain. Spread evenly over baked and cooled oatmeal mixture. Sprinkle remaining half of oatmeal mixture over cream cheese. Bake until top is golden, about 40 minutes.

Cool and chill before cutting. Run knife around edge of pan, and using foil handles, transfer bars to cutting board. Cut into 2-inch squares with sharp knife and serve.

Cook's Note: For delicious and healthy variation of this recipe, try replacing butterscotch chips with tasty dried cranberries.