Sweetheart Decadence Bars

Finally back from my whirlwind birthday getaway and immediately I'm locked in the kitchen trying out new recipes to share :D I'm thrilled about sharing this one with you all. **DRUM ROLL PLEASE** Below is a recipe for Sweetheart Decadence Bars just in time for Valentine's Day. It's a little more work than my usual quick-throw-it-together goodies, but OOH SOO worth it! I'm still baking up a storm in the kitchen, getting things prepped before tonight's big 'Date Night' with the hubby, so I'm going to have to keep this one short, but I hope you all get to at least try it. Happy eating y'all and

Happy Hearts Day!

Sweetheart Decadence Bars
2 sticks unsalted butter (room temperature & cut into pea-sized pieces)
2 cups gluten free all-purpose flour
1 1/2 cups granola (Udi's Gluten Free Granola in any variety works perfect)
3/4 cup firmly packed brown sugar
2 teaspoon ground cinnamon
1 (11 oz.) bag toffee chips
1 cup pecans
1 1/2 cups dried cranberries
1 (8 oz.) package cream cheese, at room temperature
1 (14 oz.) can sweetened condensed milk
1 lemon, zested and juiced
1 teaspoon vanilla extract
8 oz. mini dark chocolate chips

- Preheat the oven to 350 degrees F. Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the paper, and reserve.


- In a food processor add the flour, oats and brown sugar and pulse to combine. Add the 2 sticks of butter, the cinnamon, toffee chips and cranberries. Pulse until the mixture forms clumps when pressed between your fingers. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.


- Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.

- In microwavable safe bowl, melt mini chocolate chips at 30 second intervals, mixing in between. With a fork, drizzle over chilled squares.
**I pop it in the freezer for a speedy chill and to help the chocolate set**

- Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve.

(So irresistable it's hard to wait until they're completely cooled :D)