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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 8x8 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.