Cream Cheese Oatmeal Butterscotch Bars
Submitted by happyzhangbo
Layered oatmeal bars with a buttery cinnamon-butterscotch crumble, tangy cream cheese filling, and a golden crumb topping. Cut into squares for a crowd-pleasing treat.
YIELD
36 servingsPREP
18 minCOOK
60 minREADY
3 hrsThese bars have three layers working in harmony: a crispy oat-and-butterscotch base, a creamy lemon-kissed cream cheese middle, and a crumbly golden topping made from the same oat mixture.
The food processor makes quick work of the crumble, and the cream cheese filling is just a few minutes with a mixer.
Butterscotch chips tucked into the oat layer melt during baking and add pockets of caramel sweetness that play off the tangy cream cheese center.
They need time to chill before cutting, so plan ahead, but the payoff is a clean slice with distinct layers that looks as good as it tastes.
Chef Tips
- Line the pan with foil handles as directed. It makes lifting the whole slab out for cutting a breeze instead of a crumbly mess.
- Cool the base completely before adding the cream cheese layer. A warm base will melt the filling and blur those clean layers.
- Refrigerate for at least an hour before cutting. Room temperature bars will squish and smear. Cold bars slice clean.
- Store in the fridge. The cream cheese filling means these need to stay cold, but they’re great straight from the fridge.
Ingredients
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.
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