- 1 16.5-ounce package refrigerated peanut butter cookie dough
- ¾ cup quick-cooking rolled oats
- 1 8-ounce package reduced-fat cream cheese, at room temperature
- ⅓ cup sugar
- 1 egg, slightly beaten
- 1 teaspoon vanilla
- 1 21-ounce can MUSSELMAN’S® Apple Pie Filling
Preheat oven to 350°F.
Lightly grease a 9x9x2-inch baking pan; set aside.
In a large bowl break the cookie dough into chunks. Knead in oats. Press 2/3 of this mixture into the bottom of the prepared pan.
Bake for 12 to 15 minutes or until crust is set.
Meanwhile, in a medium bowl beat cream cheese and sugar until smooth. Stir in egg and vanilla. Carefully spread cream cheese mixture evenly over crust.
Top with apple pie filling. Dot the remaining cookie dough over the pie filling.
Bake for 20 to 25 minutes more or until top is lightly browned and center appears set when lightly shaken.
Cool completely. Cover and chill 2 hours or overnight before serving. Makes 16 bars.