White Chocolate Lemon Streusel Bars
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice
1 teaspoon lemon zest
2 cups (12 ounce package) white chocolate chips, divided
2/3 cup butter, softened
1 cup packed brown sugar
1 1/2 cups all purpose flour
1 1/2 cups quick cooking oats
3/4 cup toasted pecans
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon shortening
To toast pecans: Heat oven to 350 degrees F. Spread pecans in a thin layer on a shallow baking pan. Bake for 7 - 8 minutes, stirring occasionally, or until golden brown.
For bars: Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking dish by lightly greasing. In a medium bowl, combine sweetened condensed milk, lemon juice, and lemon zest; set aside. Measure out 1/4 cup and 1/3 cup white chips; set aside. Add remaining white chips to lemon mixture.
Using an electric mixer on medium speed, beat butter and brown sugar together until well blended. Stir together flour, oats, pecans, baking powder, and salt; add to butter mixture, blending well. Set aside 1 2/3 cups of butter/oats 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.
Bake for 20 - 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% power) 30 seconds or until chips are melted and mixture is smooth when stirred. Drizzle over baked bars. Allow drizzle to set; cut into bars.