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Oatmeal-Cranberry Bars

Oatmeal-Cranberry Bars
 
Yield:
48 servings

Ingredients

Ingredients Weights Measures
eggs 18 fl oz 9 each
PHILADELPHIA Original Cream Cheese, softened 8 oz. -
butter, at room temperature 8 oz. 1 cup
yellow cake mix 5 lb. 1 box
brown sugar, packed 1 lb. 2-1/2 cups
old-fashioned or quick-cooking oats 3 oz. 1 cup
pecans, chopped 8 oz. 2 cups
cranberries, coarsely chopped 16 oz. 1 qt.
Streusel Topping
butter, at room temperature 9 oz. 1 cup + 2 Tbsp.
yellow cake mix 1 lb. + 10 oz. 4-2/3 cups
old-fashioned or quick-cooking oats 11 oz. 3-1/2 cups
ground cinnamon - 1 tsp.
Cream Cheese Drizzle
PHILADELPHIA Original Cream Cheese, softened 8 oz. -
powdered sugar 1 lb. + 1 oz. 3-1/2 cups
milk 1 fl oz 2 Tbsp.
vanilla - 1/2 tsp.

Directions

BEAT eggs, cream cheese, butter, cake mix, sugar and oats in bowl of mixer fitted with paddle attachment on medium-low speed until well blended, but crumbly. Add nuts and cranberries; beat on low speed just until blended. Spread onto bottoms of 2 greased half-sheet pans (or spread onto bottom of 1 greased half-sheet pan for trial recipe).

STREUSEL Topping: Beat all ingredients in separate bowl with mixer on low speed until well blended, but crumbly; sprinkle over dough.

BAKE in 300ยบ F-convection oven 28 to 30 min. or until golden brown. Cool completely.

CREAM Cheese Drizzle: Beat ingredients until well blended; drizzle over dessert. Cut into bars.

Kraft Kitchens Tips

Make Ahead
Wrap cooled bars tightly, then store in freezer up to 2 months. Thaw at room temperature before serving.
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