BeYouTiful{ly} Delicious: White Chocolate Cheesecake Cranberry Bars
My boyfriend, Casey, goes crazy for these things! I actually found the recipe on the back of the sweetened condensed milk can and wanted to give it a try. It is so delicious and perfect for the Fourth of July because of it's red coloring (due to the cranberries). And, I am not a huge cranberry person but I love these bars! So, here is the recipe and instructions to make these babies:
White Chocolate Cheesecake Cranberry Bars
1 cup (2 sticks) butter, softened
2 tablespoon cornstarch
1 (8 oz.) package cream cheese, softened
Cooking Spray
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
3/4 cup plus 1 tablespoon firmly packed brown sugar
1/4 cup lemon juice
2 cup All Purpose Flour
1 1/2 cup rolled oats
1 (16 oz.) can whole berry cranberry sauce
Blue sprinkles (optional)
HEAT oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
COMBINE flour, oats, 3/4 cup brown sugar, and butter in large bowl until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture; press remainder firmly onto bottom of prepared pan.
BAKE 15 minutes.
BEAT cream cheese until fluffy in small bowl. Gradually beat in sweetened condensed milk until smooth; stir in lemon juice. Spread evenly over partially baked crust.
COMBINE remaining 1 tablespoon brown sugar and cornstarch in small bowl; stir in cranberry sauce. Spoon evenly over cream cheese layer. Top with reserved crumb mixture and blue sprinkles.
BAKE 40 minutes or until golden. Cool. Chill. Cut into bars.