Sunday, July 6, 2014

Cinnamon and Cream Cheese Oat Bars

I really don't bake in the summer.  However, if there is a cool day I seize the opportunity and make something.  It was about 55 degrees F here yesterday morning.  I have a function to go to with a potluck.  Lucky me, I got to make dessert.  I love making dessert for a potluck.  I get to make something sweet and it goes out of my house pretty darn quick.  This is a good thing. With these bars it is a really good thing.  These might also be called "talk to you bars" or "call your name bars", if you know what I mean.

Cinnamon and Cream Cheese Oat Bars
These bars are the bomb.  Creamy and delicious, melt in your mouth.
Based on this recipe here at Food Network.

2 cups all-purpose flour
1 1/2 cups old-fashioned rolled oats
3/4 cup firmly packed light brown sugar
1 cup unsalted butter, room temperature, cut into 1/2-inch pieces
2 cups (about 11 ounces) cinnamon chips
8 ounces cream cheese, softened
14 ounces sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon cinnamon

Prepare a 9 x 13 with foil or parchment hanging over sides.  Preheat oven to 350F.

In a food processor combine oats, flour, brown sugar and pulse.  Add in the butter one piece at a time until all is added.  Add in the chips.  Pulse until it forms clumps easily.  You may have to stop and push down the ingredients depending on how large your processor is.  (You can do all of this with a pastry blender or a fork even. You will burn some of those calories that you are about to eat.) Remove and pour half of the mixture in the prepared pan.

Place 9 x 13  bottom layer in the middle of a preheated oven for about 12 to 15 minutes.

While that is baking, beat the cream cheese, add in the sweetened condensed milk, cinnamon and the vanilla.  When the time is up, remove the crust from the oven and pour the cream cheese mixture over top and the sprinkle the remainder of the oat mixture, evenly over top.

Place back in the oven for 30 to 40 minutes.  The top should be golden. Remove from oven, let cool and refrigerate overnight (if you can stand it).  Serve chilled.

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