A cookie bar with a brown sugar-oat shortbread crust and a vanilla cheesecake filling topped with a decorative drizzle of milk chocolate.

Cream Cheese Bars

1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 cup quick-cooking rolled oats
3/4 cup butter, softened
1 (8-ounce) package cream cheese
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 (4-ounce) bar milk chocolate

1. In a large mixing bowl, combine the flour, brown sugar, and oats. Stir to mix well. Cut in the butter until mixture is crumbly. Press crumb mixture evenly onto the bottom of a 13x9x2 inch baking pan.
2. Bake at 350°F (175°C) for 15 minutes or until light brown.
3. In a small mixing bowl, beat together the cream cheese and sugar until fluffy. Add the eggs and vanilla; beat until smooth. Pour the cream cheese mixture over baked crust. Bake 15 minutes more. Cool on wire rack.
4. In a small saucepan heat chocolate over low heat until melted, stirring constantly. Drizzle chocolate over cooled cream cheese layer. Using a sharp knife, cut into bars. Serve at once or cover and chill several hours in the refrigerator. (Bars will be firmer after chilling.) Bars can be stored, covered, several days in the refrigerator.

Makes 30 bars.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.