Recipe Name Oatmeal Lemon Creme Bars Submitted by Guest Recipe Description Sweet lemon creme sandwiched between oatmeal cookie dough Quantity 16 Quantity Unit bars Prep Time (minutes) 15 Cook Time (minutes) 90 Ready In (minutes) 105

Ingredients Amount Measure Ingredient 1 1/3 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 cup Bob's Red Mill 1/2 cup butter- unsalted 1 cup, packed brown sugar 1/2 cup butter, chilled cut into pieces 1 medium eggs 14 fliud ounces condensed milk, sweetened 2 teaspoons Lemon zest 1/4 cup lemon juice fresh Steps Sequence Step 1 1 1/3 cups all-purpose flour 1/2 tsp salt 1 tsp baking powder 1 cup oats 1/2 cup butter, cold 1 cup brown sugar, lightly packed In a large bowl, cream the butter and brown sugar until combined. In a separate bowl, mix the flour, salt, baking powder, and oats. Add dry ingredients to the butter mixture and mix to combine. Continue with step three in the recipe above. 2 Ingredients 1/2 cup (1 stick) unsalted butter, cold 1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix 1 egg 1 can (14 oz) sweetened condensed milk (not evaporated) 2 tsps grated lemon peel (about 2 large lemons) 1/4 cup lemon juice (about 2 large lemons) Instructions Preheat oven to 350F degrees. Spray 8×8 baking pan with nonstick spray. In a large bowl, cut butter into cookie mix using a fork or electric mixer. Stir in egg until crumbly. Press half of oatmeal cookie mixture into bottom of prepared baking pan. Bake for 15 minutes. While the cookie bottom is baking, stir condensed milk, lemon peel, and lemon juice into a small bowl. Spread lemon mixture over baked crust (while crust is hot). Crumble the remaining oatmeal cookie mixture over top. Bake about 25 minutes longer or until golden brown. Refrigerate for at least 30 minutes before cutting into 16 squares. Store covered in refigerator. Enjoy!