Raspberry Cream Cheese Bars with Oats

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a bowl, cream together the softened butter and brown sugar until smooth.
3. Stir in the oats, flour, and salt until a crumbly dough forms.
4. Press about two-thirds of the mixture firmly into the bottom of the pan.
5. Bake for 10–12 minutes until the edges are just starting to turn a light mahogany color. Remove and let cool slightly.
6. Beat the softened cream cheese and granulated sugar on medium-high speed until the mixture is completely smooth and no lumps remain.
7. Add the egg and vanilla extract, beating on low speed just until combined.
8. Pour the filling over the par-baked crust and spread it evenly with a spatula.
9. In a small bowl, stir the raspberry preserves with lemon juice to loosen the consistency.
10. Drop small dollops of the raspberry mixture across the top of the cream cheese layer. Use a toothpick or knife to gently swirl the jam into the cheese.
11. Sprinkle the remaining one-third of the oat crumble evenly over the top.
12. Bake for 20–25 minutes until the center has a slight jiggle but the edges are set and the topping is golden brown.
13. Allow the bars to cool at room temperature for 1 hour, then refrigerate for at least 4 hours before slicing.