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Oatmeal Butterscotch Bars a.k.a. LA BOMBA

January 20, 2010

Can you tell that I love to cook with oatmeal? Absolutely LOVE IT!

Anyway, these are the new favorites. Principe’s favorite, all of his coworkers’ favorite and basically anyone who eats them favorite! They are so yummy, but don’t try to substitute the butterscotch for chocolate, it doesn’t do them justice. Now, I have thought about substituting the butterscotch for dried cranberries and white chocolate chips but since everyone asks for these as they are, I haven’t gotten the opportunity to try that version! One day, and I will let you know what I think then!

The recipe calls for cream cheese and sweetened condensed milk, which obviously means the full fat kind…BUT I made these with light Philadelphia and low-fat sweetened condensed milk and they turned out just as delicious. No one ever noticed! But I will leave that decision up to you! I also don’t add the lemon zest as the first time I made them with it I didn’t find the two flavors very good together. I like it better without it. But, again, your decision.

Okay, enough with the chatter already….Here’s the recipe from the Food Network!


  • 2 sticks unsalted butter, at room temperature, cut into pea-sized pieces, plus more for pan
  • 2 cups all-purpose flour
  • 1 1/2 cups old fashioned rolled oats
  • 3/4 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 (11-ounce) bag butterscotch chips
  • 1 (8-ounce) package cream cheese, at room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • 1 lemon, zested and juiced
  • 1 teaspoon vanilla extract


Preheat the oven to 350 degrees F. Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the paper, and reserve.

In a food processor add the flour, oats and brown sugar and pulse to combine. Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers. Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.

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. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.

Cool and chill before cutting. Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve.

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