In a large bowl, combine the first five ingredients (flour, rolled oats, granulated sugar, ground cinnamon, and ground ginger).
Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
Reserve 1 cup of the oat mixture for the topping.
Press the remaining oat mixture into a 13x9-inch baking pan to create the crust.
For the filling, in a medium bowl, beat the next six ingredients (cream cheese, toasted walnuts, chopped dried apples, sweetened condensed milk, maple syrup, and ground cinnamon) with a mixer on medium speed until well combined.
Spread this filling over the crust.
Sprinkle the reserved topping on top.
Bake for 35 to 40 minutes or until the topping turns light brown.
Allow the bars to cool in the pan on a wire rack.
For the icing, in a small bowl, stir together the powdered sugar and enough milk to reach a drizzling consistency.
Drizzle the icing over the uncut bars, then cut them into individual bars.
Notes / Tips / Wine Advice:
This recipe yields 32 servings (1 bar each).Storage:
Place the bars in a single layer in an airtight container and store them in the refrigerator for up to 3 days.