Ann Burells Oatmeal Cream Cheese Butterscotch Bars
- 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
Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the foil, and reserve.
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.
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
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.
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.