Bake Crust: 123-15 minutes
Bake Bars: 40 minutes
Pan: 9x13 inch
Servings: 36 two inch squares chill before slicing
2 1/8 c. soft white flour (275 g)
1 1/2 c. old fashioned rolled oats (165 g)
1/2 tsp. salt
3/4 c. brown sugar (150 g)
16 T. (2 sticks) (227 g)
1 tsp. cinnamon
Option: Add a bag of butterscotch chips to the crust. My husband is not a lemon fan and this combination is nice. If you do this, pulse the chips before adding the butter to the food processor. I find they are easier to chop up.
1 pkg. cream cheese (8 oz.)
1 can sweetened condensed milk
1 medium lemon zested and juiced
Or use your preserved lemons
2 lemon rinds plus 2 T. lemon juice.... How To Preserve Lemons
Prepare the Pan
- Adjust the oven rack to the middle position and pre-heat the oven to 350 degrees.
- Cut an 18 inch length of foil and fold lengthwise to 8 inches wide. Fit the foil into the 9x13 inch baking dish. Push the foil into the corners and up the sides of the pan. allowing excess to overhang the pans edge.
- Cut a 14 inch length foil and fit into the width of the baking pan in the same manner as the first sheet.
- Spray the foil with a nonstick cooking spray or use my Recipe for Release Me Cream
- This will create handles for easy removal of the bars after cooking.
- In a large 12 cup food processor add the flour, oats, salt, cinnamon, brown sugar and pulse to combine. (option pulse chips next)
- Add the 2 sticks of butter, chopped pulse as you add.
- Pulse until the mixture form clumps when pressed between your fingers, transfer the mixture to a large bowl.
- If your food processor is not large enough, do each ingredient separate and than transfer into a large bowl.
- Press about 60% of the mixture into the bottom of the prepared pan in an even layer.
- Reserve the other 40% for later.
- Bake until just slightly golden and set, about 12-15 minutes.
- Remove from the oven and cool completely.
- Beat together the cream cheese, condensed milk, vanilla, lemon zest and juice with an electric mixer beat until no lumps of cream cheese remain. (or use your preserved lemons rinds plus 2 T. lemon juice)
- Spread evenly over the baked and cooled oatmeal crust.
- Sprinkle the remaining 40% of the oatmeal mixture over the cream cheese.
- Bake until the top is golden brown about 40 minutes.
- Bake 40 minutes at 350 degrees
- Cool before lifting out of the pan
- Cut into 2 inch pieces
- These freeze well