Oatmeal Cream Cheese Butterscotch Bars Recipe

Oatmeal Cream Cheese Butterscotch Bars

• Difficulty: Easy
• Makes: 36 bars (2-inch squares each)
• Nutrition Facts (per bar): Calories: 160, Total Fat: 4g, Saturated Fat: 2g, Carbohydrates: 29g, Dietary Fiber: 2g, Sugar: 19g, Protein: 3g, Cholesterol: 11mg, Sodium: 70mg
• Total Time: 2 hours 40 minutes
• Active Prep Time: 15 minutes
• Inactive Time: 1 hour 30 minutes
• Bake Time: 55 minutes

Ingredients

• 2 sticks unsalted butter (room temperature, diced into small cubes), plus extra for greasing the pan
• 2 cups all-purpose flour
• 1 1/2 cups old-fashioned rolled oats
• 3/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 (11 oz) bag butterscotch chips
• 1 (8 oz) package cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• Zest and juice from 1 lemon
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350F. Line a 9x13-inch baking dish with overlapping foil strips for easy lifting, and lightly butter the foil.
2. In a food processor, pulse flour, oats, and brown sugar until combined. Add butter cubes, cinnamon, and butterscotch chips; pulse until the mixture holds together when squeezed.
3. Press half the oat mixture evenly into the prepared pan. Bake on the middle rack until golden, 12-15 minutes. Cool completely.
4. Beat cream cheese, sweetened condensed milk, lemon zest, juice, and vanilla until smooth and creamy.
5. Spread the mixture over the cooled crust. Sprinkle the remaining oat mixture on top.
6. Bake 40 minutes more, until the topping turns golden brown. Cool to room temperature, then chill in the fridge for at least 1 hour.
7. Lift out using foil handles, slice into 2-inch squares, and savor these irresistible, buttery treats!
8. Variation tip: Swap butterscotch chips for dried cranberries for a brighter, fruit-forward twist that still delights.