Oatmeal Cream Cheese Butterscotch Bars

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They are *very* rich - I cut them in pretty small squares and they disappeared fast at work.

I did err on the side of the longer bake time for the first stage and was glad I did.

Will happily make them again.

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Easy recipe and they were so beautiful. TASE-TEE! Love you Anne!

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I followed the recipe exactly. I found the resulting bars to be way too sweet. The bars could have used at least a half teaspoon of kosher salt.

Also, underestimate the time the bottom layer needs in the oven. I cooked it for 11 minutes until it was just firm, and I found that the bars were a little tough on the bottom when I cut them up.

I also didn't love the lemon and the butterscotch together. It was ok, not great.

Definitely not my favorite dessert, and not worthy of making again for me.

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I felt the cream cheese filling was to sparse and too sweet. Went to another recipe and used: 2 (8-ounce packages cream cheese, softened, 1/2 cup sugar, 2 large eggs, 1 teas. vanilla--blended in stand mixer-and poured over warmed crust. Sprinkled with remaining topping. Baked at 350 degrees F. for 30 minutes.
It was wonderful-my husband loved it!

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I think I am in the minority, but these bars are so sweet. The lemon is the only flavor that cuts through the butterscotch. I agree with everyone that commented about the salt ommision. Next time I make the recipe I will use cranberries or half butterscotch half cinnamon chips. Also, the bars feel apart when I was cutting them. Wihile the recipe was easy, it was time consuming.

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I agree with Adele that the juice and zest from a whole lemon is too much for this recipe. I also make a recipe exactly as printed the first time and adjust. I will lessen the lemon and add salt. The lemon is just overpowering the butterscotch. I love the suggestions of other chip flavors and adding nuts so more variations will be in store for my family. I also will be interested to see what happens to the flavor once the chill has come off them. As far the the "paper" in the recipe, I just used the non-stick aluminum foil and didn't even grease it. It worked great! Next time I will make sure to remove the foil and let it set out for a bit before cutting. I also had the problem with the layers separating if I wasn't being careful.

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I love Anne and enjoy watching her cook. This recipe looks great except for the omission of salt and she's using unsalted butter -

In ALL recipes, salt is the key to flavor, regardless of whether the food is sweet or savory. I've noticed other baking recipes that don't include salt,and wonder if anyone notices the 'flat' taste ?

I prefer using salted butter, add appropriate measures of salt in bread and cookie recipes -for example: 1 cup flour + 1/4 tsp salt.
Even *gourmet* candies are featuring the trendy touch of sea salt atop their expensive confections. I'd like to see No Fear of Salt in forthcoming recipes.

This recipe is beautiful, but I'd add 1/4 tsp salt and reduce the lemon juice to 1 Tablespoon in the cream cheese. Juice of one lemon in 8 oz. cr.cheese is potent.

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I'm definitely bringing these to Christmas this year! My family has always loved butterscotch brownies, and we love cheesecake, so these cookie bars are the best of both worlds! Yum!

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I did soooo much holiday cooking the last 3 days and I have bakedt 20 things so far, all from recipes from Food Network chefs, wow, this one is a keeper. My hubby and I loved it the best, can't wait to make my Christmas baskets with all the wonderful cookies, breads, cupcakes, candy, bars, etc. from everyone, thank you Food Network chefs/hosts!!!
Thanks you Anne!! Wonderful. Yummy!!!!

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I just made these today and they turned out great. I made a few substitutions:
6 oz organic dried sweetened cranberries for butterscotch chips in the dough mix

Instead of cream cheese:
8 oz organic neufchatel
I substituted the condensed milk:
14 oz can of organic pumpkin (full pack

I baked it a slightly less amount of time (30 minutes
They are really soft and delicious so far!