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I halved the recipe and make a 9 x 9.

Ingredients:

• 2 cps. all-purpose flour
• 1 & 1/2 cps. old-fashioned rolled oats or oat bran
• 3/4 cp. firmly packed light brown sugar
• 1 cp. unsalted butter, room temperature, cut into 1/2-inch pieces
• 2 t. cinnamon and some for sprinkling
• 2 cps. (about 11 ounces) cinnamon chips (optional)
• 8 ounces cream cheese, softened
• 14 ounces sweetened condensed milk
• 2 t. vanilla extract

Directions:

1. Preheat oven to 350°. Line a 9 x 13 baking pan with aluminum foil or parchment paper, so that the lining overhangs on the two short ends. Grease the lining.
2. Place the flour, oats, and brown sugar in the bowl of a food processor or blender. Pulse to combine.
3. Add butter, cinnamon and cinnamon chips, and continue pulsing until the mixture is well combined and holds together when pinched.
4. Set aside half of the mixture.
5. Transfer remaining mixture to prepared pan. Press evenly into the bottom of the pan.
6. Bake 12-15 minutes, or until the crust is golden and just set. Cool completely.
7. Using an electric mixer on medium speed, beat cream cheese, condensed milk, and vanilla until smooth. Pour over cooled crust and spread evenly.
8. Spread the remaining crust mixture over the cream cheese mixture. Sprinkle the top with cinnamon
9. Bake 40-45 minutes, or until top is golden brown and bars are just set.
10. Cool to room temperature. Then, cover and place in refrigerator for about 2 hours or overnight.
11. Use the overhanging lining to remove the bars from the pan and onto a cutting board. Use a sharp knife to cut into bars.

Adapted from: bakeorbreak.com

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