Prep Time 30m
Cook Time 30m
Ready Time 300m
Yield 2 to 3 dozen bars

  • Crisco® Original No-Stick Cooking Spray
  • 2 cups Pillsbury BEST™ All Purpose Flour, plus 2 tablespoons, divided
  • 1 1/4 cups oatmeal
  • 1 cup butter, melted
  • 1/2 cup sugar, plus 2/3 cup, divided
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1/4 teaspoon salt
  • 2 (8 oz.) packages cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup orange juice
  • 1 teaspoon grated orange peel
  • Orange food coloring (or red and yellow food coloring, mixed)
  • Grated orange peel for garnish
Preparation Directions
  • Step 1Heat oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
  • Step 2Combine 2 cups flour, oatmeal, butter, 1/2 cup sugar, coconut, pecans and salt in large bowl. Press into bottom of prepared pan.
  • Step 3Combine cream cheese, sweetened condensed milk, 2/3 cup sugar, eggs, 2 tablespoons flour and vanilla in medium bowl; mix until smooth. Reserve 1 cup cream cheese mixture; set aside. Spoon remaining mixture over crust.
  • Step 4Stir orange juice and orange peel into reserved cream cheese mixture; mix well. Stir in small amount of food color. Spoon evenly in dollops over top of cream cheese layer. With knife, swirl orange mixture over top.
  • Step 5Bake 30 minutes or until set. Cool. Chill 2 to 4 hours. Sprinkle with orange peel, if desired.
Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.
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