CHOC. CARAMEL CREAM CHEESE OATMEAL BARS
Source of Recipe
Edwina Gadsby of Great Falls, Mont.,
List of Ingredients
1-2/3 cups all-purpose flour
1-1/2 cups Quaker® Oats
(quick or old fashioned, uncooked)
3/4 cup firmly packed brown sugar
1 cup (6 ounces) toffee bits, divided
1/2 cup chopped, toasted walnuts
1 cup (2 sticks) Blue Bonnet® 65% vegetable oil spread, melted
1 package (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1-1/2 tablespoons lemon juice
2 teaspoons vanilla
1/2 cup butterscotch caramel topping
3/4 cup milk chocolate chips
Recipe
Heat oven to 350°F. Spray 13 x 9-inch metal baking pan with cooking spray.
In large bowl, combine flour, oats, brown sugar, 1/2 cup toffee bits and walnuts; mix well with fork. Add melted spread; mix until crumbly. Reserve 1-1/2 cups oat mixture for topping; set aside. Press remaining oat mixture firmly onto bottom of prepared pan. Bake 13 to 14 minutes, until deep golden brown; cool 10 minutes on wire rack.
In same bowl, beat cream cheese, sweetened condensed milk, lemon juice and vanilla with electric mixer until smooth; pour over crust, spreading to edges. Crumble reserved oat mixture over cream cheese layer. Drizzle with caramel topping and sprinkle with remaining toffee bits.
Bake 32 to 38 minutes, until topping is light golden brown and filling is set. Cool to room temperature in pan on wire rack.
Melt chocolate chips according to package directions. Transfer to small resealable plastic food bag; seal. Cut tip off one corner of bag. Squeeze chocolate decoratively over cooled cookies in pan. Chill until firm. Cut into bars. Store tightly covered in refrigerator.
MAKES 4 DOZEN
Baker’s Notes:
• Milk chocolate toffee bits (English toffee) may be substituted for toffee bits.
• Caramel topping may be substituted for butterscotch caramel topping.
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