Lemon Oatmeal Creme Bars

Here's another goodie from Pinterest.  I love these quick and easy dessert recipes I have been finding.  Ultimately I found out this one was from Betty Crocker.  Thank you ma'am! Because sometimes there just isn't enough time to whip up a homemade batch of cupcakes.  Oh but sometimes, there is.  When there isn't this recipe does not disappoint.  Sweet oatmeal cookie, puckery lemon and don't let me forget, there is sweetened condensed milk in there too.  Game.over.  

As you can guess, it starts out with packaged oatmeal cookie mix.

  Butter

It helps to have it at room temp, then you don't need this pastry cutter contraption.

If you do, blend it together.  I made a double batch so this was a bit tricky.

Keep working until it looks like this.

Add two eggs and combine.

Press 1/2 of the cookie dough into your pan.  For a regular batch a 8x8 or 9x9 will work.  I used a 9x13. Pop this in the oven for 15 minutes.

Meanwhile, in a separate bowl, add the cream cheese

Zest a lemon

And juice it over a strainer so you don't end up with the seeds.

Ahhhh, sweetened condensed milk. Add that too, then lick the can, er, I mean spoon.  Confession: I did both.

Baked.

Okay, give the lemony cream cheese mixture a stir.

Pour it on top of the baked cookie crust.

Spread it out evenly.  It's okay if it is clumpy.

Dot with the remaining cookie dough. Back into the oven this goes for about another 25 minutes.

It will come out looking something like this.  Place it in the refrigerator for about 30 minutes to set.

Then, it's time to enjoy.

Sweet lemon deliciousness.

Lemon Oatmeal Creme Bars
1 package Oatmeal Cookie Mix
1 stick of butter at room temp
1 egg
1 package cream cheese
zest of 1 lemon
Juice of 1 lemon

Preheat the oven to 350 degrees.

Start by combining the butter with the cookie mix using a fork or pastry cutter.  Once the mixture resembles course sand, add the egg.  Press 1/2 of this into a 8x8 inch pan that has been sprayed with cooking spray.  Pop this in the oven for 15 minutes.

Meanwhile, in a separate bowl, combine with cream cheese, sweetened condensed milk, zest and juice of the lemon.  After the cookie crust comes out of the oven, pour this over the top and smooth with a spatula.  Crumble the second 1/2 of the cookie mixture on top.  Back in the oven this goes for another 25 minutes or until the top begins to turn golden brown.

Take out of the oven and into the fridge this goes to set for about 30 minutes.  Cut and enjoy!

Recipe from: Betty Crocker