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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 36
Level of difficulty Average
Preparation time 15mins
Cooking time 55mins
Cost Average budget
Preparation
Step 1
Preheat 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 paper, and reserve.
Step 2
In 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.
Step 3
Transfer 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.
Step 4
Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes.
Remove from the oven and cool completely.
Step 5
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.
Step 6
Spread evenly over the baked and cooled oatmeal mixture.
Sprinkle the remaining half of the oatmeal mixture over the cream cheese.
Step 7
Bake until the top is golden, about 40 minutes.
Step 8
Cool 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.
"You have to eat oatmeal or you'll dry up. Anybody knows that."
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