| OATMEAL PRALINE CHEESE BARS |
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Makes about 3 Dozen Bars Cookie Base 1 cup all-purpose flour 1 cup oats (Quick or Old Fashioned, uncooked) 1 cup very finely chopped pecans 2/3 cup firmly packed light brown sugar 1/4 cup toasted wheat germ 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon mace (optional) 1 cup Butter flavor Crisco-all vegetable shortening or 1 Butter Flavor Crisco stick Filling 1 package (8 ounces) cream cheese, softened 1/3 cup firmly packed light brown sugar 2 eggs 2 tablespoons all-purpose flour 1/2 teaspoon vanilla extract 1/4 teaspoon salt Topping 1 cup finely chopped toffee, almond brickle chips or butterscotch chips 1/2 cup very finely chopped pecans Heat oven to 350ºF. Grease 13 x 9-inch baking pan. Place cooling rack on countertop. For cookie base, place brown sugar, shortening, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, pecans, wheat germ, baking soda, salt and cinnamon. Add to shortening mixture; beat at low speed just until blended. Spread dough onto bottom of prepared pan. Bake at 350ºF for 15 to 17 minutes or until surface is light golden brown and edges pull away from sides of pan. Do not overbake. For topping, place cream cheese, brown sugar, eggs, flour, vanilla and salt in medium bowl. Beat at medium speed of electric mixer until smooth. Pour mixture over cookie base. Sprinkle with almond brickle chips and pecans. Bake 15 to 17 minutes longer or until topping is set. DO NOT OVERBAKE. Cool completely on cooling rack. Cut into 2 x 1-1/2-inch bars. Refrigerate. |
