Oatmeal Cream Cheese Butterscotch Bars

Oh Daddio! These are some doozies. They are really good. You should make these now. For yourself. Or friends. Or your neighbor. Whatever. Just make them. They are easy and you don’t need any fancy ingredients.

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Look at that layer of cream cheese between oats and butterscotch chips. I mean, I don’t even really like butterscotch all that much and I really enjoyed these bars. Mr. FeistyEats was a huge fan, declaring these one of the better things I have ever made. Very brave statement! Of course, I still love the mint brownies (he wasn’t as big of a fan) but I have already repeated this recipe and made another pan of these bars. The original batch was set aside to go to Christmas but he kept sneaking one here and there. OK, and maybe I was guilty too. No problem though, I just made another pan and we are good to go. These are pretty easy to whip up. I think anything with cream cheese in it, is a winner in Mr. FeistyEats eyes.

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This recipe is Anne Burrell’s, the famous chef with the spiky blonde hair on the Food Network.

Oatmeal Cream Cheese Butterscotch Bars via Anne Burrell, Food Network, only slightly changed

Ingredients

  • 2 sticks butter or margarine, at room temperature, cut into pieces
  • 2 cups flour
  • 1 1/2 cups 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 – I did not have this and just used 1 tsp. lemon juice
  • 1 tsp. vanilla extract

Directions

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 or spray the paper.

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. 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. Bake in the preheated oven just until slightly golden and set, about 15 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, about 40 minutes.

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.

Call yourself a superstar!!!

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Before I get into the bars a little more, I have to share my sick secret with you. Mr. FeistyEats made fun of me for buying so many chocolate chips, but I will use them…eventually. Opening my freezer is a little ridiculous though. The bottom pullout has about 6 bags of chips.

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The side drawer probably has another 6 bags in it. Everything from peanut butter chips, semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, etc. Oh and in my pantry I have two bags of powdered sugar and two bags of brown sugar and another jug of oil. Just in case, ya know? I stock up when they are on sale. What a food hoarder.

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Anyway, onto the food. You do use a food processor with this recipe. I suppose you could get by without one and a little elbow grease, but the processor makes this a breeze. Add in the flour, oats and brown sugar. Pulse just a few times to mix it together.

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Add in the chips, cinnamon and butter.

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You will have to pulse quite a bit more until the mixture forms into a loose dough. This will totally fill up your food processor.

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Take approximately half of the dough and spread it in the bottom of your pan. I just dumped it in there and used my fingers to form the base. Bake that for about 15 minutes.

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You want this to completely cool before you put the middle filling in. This is where the cold, snowy day is great. See how the pan melted the snow right away?

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While the crust is forming, go ahead and mix the cream cheese, sweetened condensed milk, vanilla and lemon juice with your mixer until smooth and all the lumps are gone. The lumps will go away if you mix long enough. Be sure to use some lemon juice to cut down on the sweetness of the condensed milk.

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Look! No lumps. Pour this over your cooled crust.

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Crumble the remaining oat mixture over the top of the bars and pop into the oven for 40 minutes.

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Remove, and cool. I am a huge advocate for using foil or paper liner for bars. It makes it so easy to remove and cut them. It also helps on clean up time! Winking smile 

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OH. EM. GEE.

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You will have to eat at least two. Trust me.

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If you REALLY hate butterscotch, I bet white chips or cinnamon chips would be a good swap out here.

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Oh yeah, the 2nd pan was just as good as the first, so they aren’t a fluke. Thanks Anne Burrell. This is a keeper!

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About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
This entry was posted in Baking, Dessert. Bookmark the permalink.

One Response to Oatmeal Cream Cheese Butterscotch Bars

  1. Pingback: Apple Butterscotch Honey Bars‏ | Feisty Eats

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