 | | Directions |
- Preheat oven to 350°, grease 9x13 baking pan.
- Combine flour, oats, brown sugar, cinnamon, and nutmeg in large bowl.
- Cut in butter, using fork, until crumbly.
- Add white chocolate chips. Stir to combine. Reserve 2 1/2 cups for topping.
- Press remaining mixture into prepared pan.
- Beat cream cheese until creamy.
- Add milk, lemon juice, zest and vanilla. Blend until smooth.
- Pour over crust.
- Combine pie filling and cornstarch in medium bowl.
- Spoon over cream cheese.
- Sprinkle with reserved flour mixture over top.
- Bake 35 minutes or until center is set. Cool completely.
- Cover and refrigerate until serving. Cut into bars.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Container: 9x13 pan, large bowl, mixer with large bowl
Servings: 30
Serving Size: 1 piece
|  | | Ingredients | | - | | 2 cups flour |
| - | | 1 1/2 cups oatmeal (dry) - quick or old-fashioned |
| - | | 1/4 cup brown sugar |
| - | | 1 cup butter or margarine (2 sticks) |
| - | | 1 package white chocolate chips (12 oz.) |
| - | | 1 teaspoon cinnamon |
| - | | 1/2 teaspoon nutmeg |
| - | | 1 package cream cheese (8 oz.) |
| - | | 1 can sweetened condensed milk (14 oz.) |
| - | | 1/4 cup lemon juice |
| - | | 1 lemon zest |
| - | | 1 teaspoon vanilla extract |
| - | | 1 can raspberry pie filling (16 oz.) |
| - | | 2 tablespoons cornstarch |
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