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Enjoy this recipe from Best-Ever Cookies, Brownies & Bars.
Submitted by: Angie Stewart Forester from Memphis, TN
1-1/2 c. quick-cooking oats, uncooked
1/2 c. all-purpose flour
1/2 c. light brown sugar, packed
1/4 t. baking soda
1/4 t. plus 1/8 t. salt, divided
1/4 t. cinnamon
6 T. butter, melted
8-oz. pkg. cream cheese, softened
1/2 c. creamy peanut butter
1 egg, beaten
1/2 c. favorite-flavor jam
In a bowl, stir together oats, flour, brown sugar, baking soda, 1/4 teaspoon salt and cinnamon. Add melted butter and mix until crumbs form. Reserve 1/2 cup of oat mixture for topping; firmly spread remaining mixture in a lightly greased, parchment paper-lined 8"x8" baking pan. Bake at 350 degrees for 15 minutes, or until golden; cool. In a bowl, beat together cream cheese, peanut butter, egg and remaining salt. Spread cream cheese mixture over baked crust; spread with jam. Top with reserved oat mixture. Bake for an additional 30 minutes, or until topping is golden; cool. Refrigerate for one hour, or until fully set. Cut into bars. Makes one to 1-1/4 dozen. | |
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In a bowl, stir together oats, flour, brown sugar, baking soda, 1/4 teaspoon salt and cinnamon. Add melted butter and mix until crumbs form. Reserve 1/2 cup of oat mixture for topping; firmly spread remaining mixture in a lightly greased, parchment paper-lined 8"x8" baking pan. Bake at 350 degrees for 15 minutes, or until golden; cool. In a bowl, beat together cream cheese, peanut butter, egg and remaining salt. Spread cream cheese mixture over baked crust; spread with jam. Top with reserved oat mixture. Bake for an additional 30 minutes, or until topping is golden; cool. Refrigerate for one hour, or until fully set. Cut into bars. Makes one to 1-1/4 dozen. |
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