Cream Cheese Oatmeal Butterscotch Bars
.
Yield
36 servingsPrep
18 minCook
60 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 ½ | cups |
rolled oats
old-fashioned |
|
| ¾ | cup |
brown sugar
firmly packed |
*
|
| 2 | sticks |
butter, unsalted
at room temperature, cut into pea-sized pieces, plus more for pan |
|
| 1 | teaspoon |
cinnamon
ground |
|
| 11 | ounces |
butterscotch chips
1 bag |
|
| 8 | ounces |
cream cheese
1 package, at room temperature, prefer low-fat |
|
| 14 | ounces |
milk, sweetened condensed
1 can |
|
| 1 | each |
lemon
freshly grated and juiced |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 355 | ml |
rolled oats
old-fashioned |
|
| 177 | ml |
brown sugar
firmly packed |
*
|
| 226 | g |
butter, unsalted
at room temperature, cut into pea-sized pieces, plus more for pan |
|
| 5 | ml |
cinnamon
ground |
|
| 317.9 | ml/g |
butterscotch chips
1 bag |
|
| 231.2 | ml/g |
cream cheese
1 package, at room temperature, prefer low-fat |
|
| 404.6 | ml/g |
milk, sweetened condensed
1 can |
|
| 1 | each |
lemon
freshly grated and juiced |
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat the oven to 350℉ (180℃).
Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal.
Butter the paper, and reserve.
In a food processor, add the flour, oats and brown sugar and pulse to mix.
Add the butter, the cinnamon and the butterscotch chips.
Pulse until the mixture forms clumps when pressed between your fingers.
Transfer the mixture to a large bowl.
Press half of the mixture evenly into the bottom of the prepared pan in a single layer, reserve the other half.
Bake in the preheated oven just until slightly golden and set, about 12 to 16 minutes.
Remove from the oven and cool completely.
Beat 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, 38 to 42 minutes.
Cool and refrigerate before cutting.
Use 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.
