Cream cheese and nuts bar cookie?
I'm done with cookies for a while. [sorry I made a list and counted 18
cookies and a couple loaves of date nut bread<g>
But my wife has been trying to remember more details about a cookie I
used to make. It must have been more than 25 years ago because it
isn't on my computer.
I thought of 7-layer bars and she said they were too sweet, and what
she's thinking of has no chocolate.
She thinks it was just a cream cheese dough, covered with nuts-
pressed in a pan and cut into squares.
Does that ring a bell with anyone?
[the best I've done with Google is these, which I'll try in January-
but doubt she'll like the lemon.]
Re: Cream cheese and nuts bar cookie?
Is she sure you used cream cheese? It sounds similar to pecan shortbread
or pecan crescents.
Re: Cream cheese and nuts bar cookie?
On 12/23/2012 9:59 AM, Jim Elbrecht wrote:
> I'm done with cookies for a while. [sorry I made a list and counted 18
> cookies and a couple loaves of date nut bread<g>
> But my wife has been trying to remember more details about a cookie I
> used to make. It must have been more than 25 years ago because it
> isn't on my computer.
> I thought of 7-layer bars and she said they were too sweet, and what
> she's thinking of has no chocolate.
> She thinks it was just a cream cheese dough, covered with nuts-
> pressed in a pan and cut into squares.
> Does that ring a bell with anyone?
> [the best I've done with Google is these, which I'll try in January-
> but doubt she'll like the lemon.]
How about something with oatmeal and butterscotch? This came from a Now
You're Cooking cookbook someone zipped and posted to a NYC Yahoo group.
There's even a photo which I'll have to link to tinypic.
@@@@@ Now You're Cooking! Export Format
2009 07 Oatmeal Cream Cheese Butterscotch Bars
oatmeal, cheese, peanut butter
2 sticks unsalted butter, room temp; cut in pea sized chunks
small amount butter; for the pan
2 cups all-purpose flour
1 1/2 cups old fashioned rolled oats
3/4 cup brown sugar; firmly packed
1 teaspoon ground cinnamon
1 bag (11 oz) butterscotch chips
1 package (8 oz) cream cheese; at room temperature
1 can(14 oz) 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
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.
Call yourself a superstar!!!
Cook's Note: For a delicious and healthy variation of this recipe, try
replacing the butterscotch chips with tasty dried cranberries.
Prep Time:15 minInactive Prep Time:1 hr 30 minCook Time:55 min
Serves:36 (2-inch square) bars
Notes: Recipe courtesy Anne Burrell
Yield: 36 (2-inch squa