Oh Food Network, how do I love thee? Let me count the ways... :D Ok, seriously though, I love FN and all the good tips and ideas I get from watching. I have a few favorites like Guy Fieri and Alton Brown but certainly don't keep all my indiscriminate FN viewing confined to their shows. One of my new favorites is Ann Burrell. She is kind of perky and tends to go a little crazy on the salt but as long as you are aware of that going in she's pretty consistent in the recipes she churns out and let's face it, we all want to know how to make our food taste like a restaurant and she gives really great insights.

This recipe is taken from the FN website and I was really pleased with how it turned out. It is super sweet so odds are you aren't going to be inhaling the whole pan by yourself so make these bars when you need to share. Also, absolutely plan ahead and make them the day before you actually need them. I can't believe how much better they are after they have chilled thoroughly. They aren't even the same bar! So, so, good!

I made the recipe exactly as written, I think it turned out awesome and won't make any drastic changes. I will try it with the Craisin suggestion however to cut the sweetness and lull myself into thinking that they are slightly more healthy however. Jeff balked at that change so I may have to do that on a day that he won't be home but it's certainly worth a try just to say I tried it.

Oatmeal Cream Cheese Butterscotch Bars

Recipe courtesy Anne Burrell

Prep Time: 15 min  

Inactive Prep Time:1 hr 30 min  

Cook Time: 55 min

Servings 36 (2 inch bars)

Ingredients

• 2 sticks unsalted butter, at room temperature, cut into pea-sized pieces, plus more for pan
• 2 cups all-purpose flour
• 1 1/2 cups old fashioned 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
• 1 teaspoon 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 the paper, and reserve.

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 12 to 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.

Cook's Note: For a delicious and healthy variation of this recipe, try replacing the butterscotch chips with tasty dried cranberries.