1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice
1 teaspoon freshly grated lemon peel
2 cups (12-ounce package) white chips, divided
2/3 cup butter or margarine, softened
1 cup packed light brown sugar
1 1/2 cups all-purpose flour
1 1/2 cups regular rolled or quick-cooking oats
3/4 cup toasted pecan pieces*
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 teaspoon shortening
*To toast pecans: Heat oven to 350°F. Spread pecans in thin layer in shallow baking pan. Bake, stirring occasionally, 7 to 8 minutes or until golden brown; cool.
1. Heat oven to 350°F. Lightly grease 13x9x2-inch baking pan. Combine sweetened condensed milk, lemon juice, and lemon peel in medium bowl; set aside. Measure out 1/4 cup and 1/3 cup white chips; set aside. Add remaining white chips to lemon mixture.
2. Beat butter and brown sugar with electric mixer on medium speed in large bowl until well blended. Stir together flour, oats, pecans, baking powder and salt; add to butter mixture, blending well. Set aside 1 2/3 cups oat mixture. Add egg to remaining oats mixture, blending until crumbly; press onto bottom of prepared pan. Gently spoon lemon mixture on top, spreading evenly. Add reserved 1/3 cup white chips to reserved oats mixture. Sprinkle over lemon layer, pressing down lightly.
3. Bake 20 to 25 minutes or until lightly browned. Cool in pan on wire rack. Place remaining 1/4 cup white chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until chips are melted and mixture is smooth when stirred. Drizzle over baked bars. Allow drizzle to set; cut into bars.
Photo courtesy of hersheys.com.
This recipe is DELICIOUS! It's a sweet, lemony, refreshing summer treat, and I highly recommend it. PS—I think toasting the pecans makes a big difference.
