I stole this recipe for Oatmeal Lemon Crème Bars from sallysbakingaddiction.com who stole it from BettyCrocker.com. These delicious dessert bars start with oatmeal cookie dough. Half of the dough is pressed into the bottom of a baking pan to form a crust. While the crust bakes in the oven condensed milk, lemon peel and lemon juice are mixed together. Then the lemon mixture is poured on top of the hot crust and the remaining cookie dough is crumbled on top. Next the baking dish goes back in the oven to bake until the top is golden brown. The pan is cooled and refrigerated before cutting into bars. These oatmeal lemon crème bars really hit the spot!

The ingredient for this recipe are: 1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix, ½ cup unsalted butter, 1 large egg, 1 can (14 oz) sweetened condensed milk, 2 tbsp lemon zest and ¼ cup lemon juice

I doubled this recipe so it would fit in a 9×13 baking dish, so I used the homemade oatmeal cookie dough recipe included on the recipe. Cream ½ cup butter and 1 cup brown sugar together on medium-high speed until combined.

Then in a separate bowl, whisk 1 ⅓ cup flour, ½ tsp salt, 1 tsp baking powder and 1 cup whole oats together.

Next add dry ingredients to wet ingredients and beat on low until combined.

Press half of the oatmeal dough into bottom of baking dish. Bake for 15 minutes at 350 F.

While the crust is baking, stir condensed milk, lemon peel and lemon juice together.

Then spread lemon mixture over baked crust (while the crust is hot).

Crumble the remaining cookie mixture on top. Bake about 25 minutes or until golden brown on top.

Cool completely, then refrigerate for at least 30 minutes before cutting into squares.

If you liked the recipe for Oatmeal Lemon Crème Bars you can try other dessert bar recipes like Large Batch Chocolate Chip Cookie Bars, Crème Brûleé Cheesecake Bars, Butterfinger Cookie Bars, Rainbow Cheesecake Swirl Bars or Funfetti Gooey Bars Recipe.

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Oatmeal Lemon Crème Bars

These delicious dessert bars start with oatmeal cookie dough. Half of the dough is pressed into the bottom of a baking pan to form a crust. While the crust bakes in the oven condensed milk, lemon peel and lemon juice are mixed together. Then the lemon mixture is poured on top of the hot crust and the remaining cookie dough is crumbled on top. Next the baking dish goes back in the oven to bake until the top is golden brown. The pan is cooled and refrigerated before cutting into bars.

Course Dessert

Prep Time 15 minutes

Cook Time 40 minutes

Cooling Time 40 minutes

Servings 16 bars

Ingredients

Cookie Base:

• 1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
• ½ cup unsalted butter cold
• 1 large egg

Lemon filling:

• 1 can (14 oz) sweetened condensed milk
• 2 tbsp lemon zest 2 large lemons
• ¼ cup lemon juice 2 lemons

Instructions

1. Preheat oven to 350 F. Spray an 8×8 baking pan with non-stick spray or line with parchment paper.
2. In a large bowl cut butter into cookie mix. Stir in egg until crumbly. (or use homemade mix)
3. Press half of the oatmeal dough into bottom of baking dish. Bake for 15 minutes.
4. While the crust is baking, stir condensed milk, lemon peel and lemon juice together. Spread lemon mixture over baked crust (while the crust is hot). Crumble the remaining cookie mixture on top.
5. Bake about 25 minutes or until golden brown on top.
6. Cool completely, then refrigerate for at least 30 minutes before cutting into squares. Store covered in refrigerator for up to 1 week.

Recipe Notes

Homemade Cookie Mix: ½ cup butter (room temperature), 1 cup packed light brown sugar, 1 ⅓ cup AP flour, ½ tsp salt, 1 tsp baking powder and 1 cup whole oats. Cream butter and sugar together on medium-high speed until combined. In a separate bowl, whisk flour, salt, baking powder and oats together. Add dry ingredients to wet ingredients and beat on low until combined.