-
1
Preheat the oven to 350F (180C).
-
2
Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal.
-
3
Butter the paper, and reserve.
-
4
In a food processor, add the flour, oats and brown sugar and pulse to mix.
-
5
Add the butter, the cinnamon and the butterscotch chips.
-
6
Pulse until the mixture forms clumps when pressed between your fingers.
-
7
Transfer the mixture to a large bowl.
-
8
Press half of the mixture evenly into the bottom of the prepared pan in a single layer, reserve the other half.
-
9
Bake in the preheated oven just until slightly golden and set, about 12 to 16 minutes.
-
10
Remove from the oven and cool completely.
-
11
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.
-
12
Spread evenly over the baked and cooled oatmeal mixture.
-
13
Sprinkle the remaining half of the oatmeal mixture over the cream cheese.
-
14
Bake until the top is golden, 38 to 42 minutes.
-
15
Cool and refrigerate before cutting.
-
16
Use a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board.
-
17
Cut into 2-inch squares with a sharp knife and serve.
