View Full Version : Nutty Chocolate Caramel Cream Cheese Oatmeal Bars

January 16th, 2012, 05:20 PM
Nutty Chocolate Caramel Cream Cheese Oatmeal Bars

Quaker Oats awarded a $ 1,000 prize for this cookie recipe in 2004
in the "Search for the Ultimate Oatmeal Cookie" recipe contest.

1 2/3 cups all-purpose flour
1 1/2 cups Quaker Oats (quick or old fashioned, uncooked)
3/4 cup firmly packed brown sugar
1 cup (6 ounces) toffee bits, divided
1/2 cup chopped, toasted walnuts
1 cup (2 sticks) Blue Bonnet 65 percent vegetable oil spread (margarine), melted
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 1/2 tablespoons lemon juice
2 teaspoons vanilla
1/2 cup butterscotch caramel topping
3/4 cup milk chocolate chips

Notes: Milk chocolate toffe bits may be substituted for toffee bits; caramel topping may be substituted for butterscotch caramel topping)

Heat oven to 350 degrees F. Spray 13 by 9-inch metal baking pan with cooking spray. In large bowl, combine flour, oats, brown sugar, 1/2 cup toffee bits and walnuts; mix well with fork. Add melted spread; 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 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 chips 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. Cut into bars. Store tightly covered in refrigerator. Makes about 4 dozen.

Source: Quaker Oats Company