Vermont Bars

• Vermont Bars-Associated Press, ca. 1984
• Two 8-ounce packages cream cheese, cut up or softened
• 2 large eggs
• 1 tablespoon milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1 stick butter plus 2 tablespoons butter
• 1 cup packed light brown sugar
• 2 cups well-stirred all-purpose flour
• 1 cup coarsely chopped walnuts
• In a medium bowl, beat together cream cheese, eggs, milk, lemon juice and vanilla until blended; reserve.

1. In a medium saucepan, melt butter. Off heat, stir in sugar; gradually work in flour, then nuts, using hands if necessary.
2. Lightly spoon enough of flour mixture into 1-cup dry measure to fill it; reserve. Press remainder over bottom of 9-inch square pan. Note: If using 9x13 pan, use entire mixture for base.
3. Bake in preheated 350-degree oven until slightly browned around edges-12-15 minutes; leave oven at 350 degrees. Spread reserved cream cheese mixture over crust; sprinkle with reserved flour mixture (unless using 9x13 pan).
4. Continue baking for 25 minutes. Cool completely and cut into bars.

cream cheese, eggs, milk, lemon juice, vanilla, butter, brown sugar, flour, walnuts, bowl

Taken from www.epicurious.com/recipes/member/views/vermont-bars-51290951 (may not work)