White Chocolate Lemon Streusel

White Chocolate Lemon Streusel

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White Chocolate Lemon Streusel Recipe
White Chocolate Lemon Streusel

Sometimes I run across a recipe that is a little hard to follow.  These white chocolate lemon streusel bars are worth the effort, but you have to follow the directions, or you will get lost!  I located this recipe in one of my recipe card books that I grabbed off the rack for years.  You know the ones I am talking about – You are standing in the check-out line with nothing better to read (unless you are into gossip rags), and the next thing you know, you have a brand new recipe book that you don’t need but have convinced yourself you can use. I have so many that I have a particular container just for them.  I must say I love to look through them but have never made much from them until recently.  This season I promised myself that I would try at least four recipes, and this is one of them. It tastes fantastic, but it is not what I would call an easy recipe.  Because it is a little confusing, I will do the instructions with a lot more action details.

Ingredients:

  • 1 can of sweetened condensed milk (14oz.) 
  • ½ cup of lemon juice
  • 2 cups (11oz.) Ghirardelli Classic White Chips
  • ⅔ cups butter (at room temperature)
  • 1 cup packed light brown sugar
  • 1 ½ cups all-purpose flour
  • 1 ½ cups Quaker old fashioned oats
  • 1 cup toasted pecans pieces
  • 1 teaspoon baking powder
  • ½ teaspoon salt (optional is you use salted butter)
  • 1 egg
  • ½ teaspoon canola oil

Instructions:

  1. Sit out the ⅔ cups of butter to come to room temperature
  2. Preheat your oven to 350 degrees
  3. Chop 1 cup of pecans into pieces
  4. Place them in a 9 in. cake pan and toast them in the oven for 6 minutes.
  • While they are toasting – 
  1. Spray a 13x9x2 glass baking dish with cooking spray
  2. In a small mixing bowl, stir together the 1 can of sweetened condensed milk and the ½ cup lemon juice
  3. Take the 2 cups of white chocolate chips and portion out ¼ of a cup and ⅓ of a cup – stir the rest of the chips into the sweetened condensed milk and lemon juice
  4. Using a stand or an electric hand mixer, cream together the softened ⅔ cups of butter and the 1 cup of packed light brown sugar
  5. In a medium sized mixing bowl, stir together 1 ½ cups of all-purpose flour, 1 ½ cups of oats, the toasted pecans, 1 teaspoon of baking powder, and the optional ½ teaspoon of salt
  • Set aside 1 ⅔ cups of this dry mixture –
  1. Pour what is left of the dry mixture and blend it into the butter and brown sugar mixture, adding in the 1 egg.  Take this and press it into the bottom of the prepared glass baking dish.  
  2. Pour and GENTLY spread the sweetened condensed milk mixture on top.
  3. Take the dry mixture that you have set aside and stir in the ⅓ cup of white chocolate chips
  4. Evenly sprinkle the dry mixture on the top and then bake it in the preheated 350-degree oven for 25 minutes or until it is golden brown
  5. Remove for the oven and cool to room temperature
  6. In the microwave, melt the last of the white chocolate chips mixed with the teaspoon of canola oil – stirring often until smooth 
  7. Drizzle over the pan and then refrigerate until cool.
  8. Cut into desired sizes and serve

If you love something a little sweet you should also check out my cranberry pecan sandies!

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