Ann Burells Oatmeal Cream Cheese Butterscotch Bars
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- 1 c
- unsalted butter, at room temperature, cut into pea-sized pieces, plus more for pan
- 2 c
- all-purpose flour
- 1 1/2 c
- old fashioned oats
- 3/4 c
- firmly packed brown sugar
- 1 tsp
- ground cinnamon
- (11 ounce) bag butterscotch chips
- (8 ounce) package cream cheese, at room temperature
- 1 can(s)
- (14 ounce) sweetened condensed milk
- lemon, zested and juiced
- 1 tsp
- vanilla extract
1Preheat the oven to 350 degrees F.
Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the foil, and reserve.
2In a food processor add the flour, oats and brown sugar and pulse to combine.
Add the 2 sticks of butter, the cinnamon and the butterscotch chips.
Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers.
3Transfer the mixture to a large bowl.
Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half.
Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes.
Remove from the oven and cool complete
4Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain.
Spread evenly over the baked and cooled oatmeal mixture.
Sprinkle the remaining half of the oatmeal mixture over the cream cheese.
Bake until the top is golden, about 40 minutes.
5Cool and chill before cutting.
Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board.
Cut into 2-inch squares with a sharp knife and serve.
6Call yourself a superstar!