Oatmeal Cream Cheese Butterscotch Bars

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These are really good. Very buttery. I wouldn't line the pan with foil in the future-I would just grease it. The foil, handles broke off when I tried to get it out and I had to cut a few squares and then the whole thing came out and I had to pick tin foil off bit by bit. I also think you could combine all the dry ingredients with the butterscotch and pulse it all and then just work in the butter and that would work equally well. Definitely will make them again.

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I cut these bars into very smalls pieces b/c they turned out so sweet. Generally good reviews from others. I baked the amount of time directed and also chilled, the bars were still very hard to cut b/c they were so crumbly, not sure what I did wrong.

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I made these bars for a cookie exchange party...they were the HIT of the party! Keep them refrigerated--they're tiny cheesecakes! They taste way "fancier" than the work involved to make them.

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I've made 4 batches in 2 days. Everyone wants this recipe. I used Craisins instead of the butterscotch chips & added 1c finely chopped walnuts. I haven't had a problem with cutting them but they do have to be VERY cold. It's 30 outside so I've been sitting them outside for an hour or so but I think in a refrigerator it might take several hours to overnight. Also, per reader comments, I increased the cream cheese to 12oz per recipe and only baked them for the final time for 25 minutes. That's been plenty of time for them to get done & golden. This is definitely going to be on my Christmas cookie list from now on!

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I made these because they reminded me of a recipe from my childhood...and they delivered! I really enjoy them and so does my husband. I added a second package of cream cheese to make a thicker filling, and it was a big hit with my family.

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I can't get over how yummy these are. The only small problem I had was getting it all chopped. I do not have a big food processor, only a small one, so I found it easier to mix everything in a bowl first, then chop in the processor a little at a time. I didn't have sweetened milk, so I just used condensed milk plus raw sugar in the cream cheese mixture. Other than that, I did everything to a "t" and these are incredible. Can't imagine why there are so many bad comments about it - I wonder if those people even know how to use the oven? : And yeah, it's sweet, but DUH! It's a cookie! Am planning on making these again!

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These were great, but I made a few changes. I used low-fat cream cheese and nonfat sweetened condensed milk to cut a few fat grams. I also used dried cranberries and orange zest and orange juice in place of the lemon. Gave them a very nice flavor. I would definitely make these again!

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Sooo yummy, but rich so I served them in bite sized squares in cupcake wrappers.

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I made them both ways with butterscotch and with dried cranberries, both are very good, The butterscotch is sweet especially along with the sweetened condensed milk, so I cut them into smaller pieces. I had no problems with crumbling. They are even better chilled.

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Delicious. The butterscotch is sweet but I cut into smaller squares. Good recipe. Chilling before you cut does help with the crumbling. I will try with the dried cranberries also.