Condensed milk plays a big part in many of the old recipes that comprise Butter’s hit list. Do you think they gave a Nobel Prize to the person who invented condensed milk? If not, they should have.
Reprinted with permission from Butter Baked Goods by Rosie Daykin. Published by Appetite by Random House Canada. Photos copyright (c) 2013 by Janis Nicolay.
|1/2 cup butter||1/2 cup ground walnuts|
|1 cup large-flake rolled oats||1 teaspoon baking powder|
|1 cup all-purpose flour||1 300 mL can condensed milk (about 1 1/4 cups)|
|3/4 cup dark brown sugar||1/2 cup lemon juice, freshly squeezed|
|1/2 cup unsweetened shredded coconut|
Preheat the oven to 350°F.
In a small saucepan over low heat, melt the butter (or melt in the microwave for about 30 seconds on high).
In a large bowl, combine the oats, flour, sugar, coconut, ground walnuts and baking powder. Pour in the melted butter and mix with a spatula or large spoon until the butter is evenly distributed. Press half the oat mixture into the prepared pan (a 9- × 9-inch pan buttered and lined with parchment paper) firmly and evenly.
In a medium mixing bowl, whisk together the condensed milk and lemon juice until fully combined and slightly thickened. Pour the lemon mixture over the base. Use the back of a spoon or a small offset spatula to spread the filling evenly across the base. Sprinkle the remaining half of the oat mixture over the filling.
Bake in the preheated oven for 22 to 25 minutes or until the top is a golden brown.
Remove from the oven and allow to cool completely in the pan.
Run a small knife along the two edges of the pan that do not have parchment handles. Carefully remove the slabs from the pan and cut into approximately 2- × 2-inch bars. Make sure to use at least a 10-inch knife to avoid cutting and dragging the knife across the bars.
These bars will keep in an airtight container in the refrigerator for at least 1 week or in the freezer for up to 3 months.
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