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
Heat the oven to 350 degrees F. Drape a 9 x 13-inch pan with overlapping
pieces of aluminum foil, creating handles for easy removal. Butter the foil.
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 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 just until slightly golden and set, about 12 to 15 minutes.
Remove from the oven and cool completely.
Beat together the cream cheese, sweetened condensed milk, lemon zest and
juice and vanilla extract in an electric stand mixer fitted with a paddle, or
with an electric hand mixer until no lumps of cream cheese remain.
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.