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NUTTY CHOCOLATE CARAMEL CREAM CHEESE OATMEAL BARS


  • Active Time : 1 Hour 10 Minutes
  • Total Time : 1 Hour 10 Minutes
  • Serves : 48

INGREDIENTS

  • PAM® Original No-Stick Cooking Spray
  • 1-2/3 cups all-purpose flour
  • 1-1/2 quick-cooking or old fashioned oats cups Quaker Oats®
  • 3/4 cup firmly packed brown sugar
  • 1 cup toffee bits, divided
  • 1/2 cup chopped walnuts, toasted
  • 1 1 cup = 2 sticks cup Blue Bonnet®-stick, melted
  • 1 pkg (8 oz each) cream cheese, softened
  • 1 can (14 oz each) sweetened condensed milk
  • 1-1/2 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 1/2 cup caramel ice cream topping
  • 3/4 cup milk chocolate morsels

DIRECTIONS

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 of the toffee bits and walnuts; mix well with fork. Add melted Blue Bonnet; 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 the 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 morsels 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 (about 3 to 4 hours). Cut into bars. Store tightly covered in refrigerator.

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