Your summer picnic isn't complete without White Chip Lemon Streusel Bars. Try this delightful recipe today!
Heat oven to 350°F (180°C). Lightly grease 13x9x2-inch (33x23x5-cm) baking pan. Combine sweetened condensed milk, lemon juice and lemon peel in medium bowl; set aside. Measure out 1/4 cup (50 mL) and 1/3 cup (75 mL) white creme chips; set aside. Add remaining white creme chips to lemon mixture.
Beat butter and brown sugar until blended in large mixer bowl. Stir together flour, oats, pecans, baking powder and salt; add to butter mixture, blending well. Remove 1-2/3 cups (400 mL) oat mixture; set aside. Add egg to remaining mixture, blending until crumbly. Press egg/crumb mixture on bottom of prepared pan. Gently spoon lemon mixture on top, spreading evenly. Add reserved 1/3 cup (75 mL) white creme chips to reserved crumb mixture. Sprinkle over lemon layer, pressing crumbs lightly.
To toast pecans: Heat oven to 350°F (180°C). Spread pecans in thin layer in shallow baking pan. Bake 7 to 8 minutes, stirring occasionally, until golden brown; cool.
Bake 20 to 25 minutes or until lightly browned. Cool in pan on wire rack. Place remaining 1/4 cup (50 mL) white creme chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over bars. Allow drizzle to set; cut into bars.
White Creme Chip Lime Streusel Bars: Make as directed above substituting lime for lemon.