White Chocolate Lemon Streusel Bars
Oatmeal cookie crust, creamy white chocolate and lemon filling, and more streusel cookie crumble on top.
Remember these White Chocolate Lemon Streusel Bars that I loved so much I made and posted TWICE in my first year of blogging?
No? You mean you weren’t reading my blog back then?
Well, all I can say is what a relief! Let’s keep those ugly pictures and cringe-worthy narrations in the past where they belong, mmmkay?
These bars, however, do not belong in the past hidden beneath my old embarrassing photos and poorly written recipe instructions. It’s high time they had a facelift and a second chance in the spotlight. And, trust me, you are going to be so glad I brought them back.
You’re just going to have to trust me when I say that these are SO much more than just lemon bars.
I mean, just look at them! There’s a layer of oatmeal cookie, and then a sweet and tart layer of lemony white chocolate goodness, and then all of that buttery crumble!! *swoon*
In fact, let’s go ahead and break things down a little bit here.
Starting with the cookie crust, of course. Actually, we’re going to have to talk about about crumble on top if we’re talking about the crust. Because they’re almost exactly the same. After you mix together most of the cookie crust ingredients (everything except for the egg), you reserve a portion for crumbling on top of the bars. Then you can add the egg and press the cookie dough into the bottom of a dish to make the crust.
>>Each and every time I’ve made these, I’ve used a 9×9 dish, just like the recipe in my Betty Crocker cookbook tells me to do. And they are always delicious and THICK. This last time it finally dawned on me that I think these could be improved upon by baking them in a 9×13 dish and making them a little bit thinner. Just my two cents. You’ll be very happy no matter how thick you make them, but I think this recipe could EASILY be stretched into double the servings. Just be sure to adjust the baking time to less if you decide to do it.<<
Ok. Back to business.
The filling. O-M-G the filling! It’s basically a creamy, lemony fudge smack dab in the middle of these bars. Have you ever made fudge with chocolate and sweetened condensed milk? I love making it with white chocolate. That’s pretty much what’s going on in this filling. Lemon juice, white chocolate, and sweetened condensed milk bake together to form a luscious lemon filling that you won’t be able to get enough of.
I like eating these chilled, because it almost tastes like cheesecake in the center. But you could also keep these at room temperature and they would be just fine.
These bars are perfect for the warmer weather just around the corner (or already here! ..depending on where you live ???? ????). They would be a lovely addition to any summer BBQ, baby or bridal shower, and pretty much anything else that involves putting food in your mouth.
2/3 cup butter, softened
1 cup brown sugar
1-1/2 cups all-purpose flour
1-1/2 cups oats
1 teaspoon baking powder
1/2 teaspoon salt
1 can (14 oz.) sweetened condensed milk
1/2 cup lemon juice
1 teaspoon lemon zest
2 cups White Chips, divided
Preheat oven to 350ºF. Line or grease a 9x9 or 9x13 baking dish.
Cream together the butter and brown sugar. Mix in the flour, oats, baking powder, and salt.
Scoop out 1-2/3 cups of the mixture into a separate mixing bowl, and add 1/4 cup of white chocolate chips. Mix in with a fork. Set aside.
Add the egg to the remaining dough. Press the dough into the prepared baking dish.
In a medium bowl, whisk together the sweetened condensed milk and the lemon juice. Mix in the remaining 1-3/4 cups of the white chocolate chips. Pour this mixture over the crust.
Crumble the remaining dough over the sweetened condensed milk mixture.
Bake for 30 minutes. Let cool completely before serving.
Have you made a Something Swanky recipe? Post it on Instagram and tag me @somethingswanky or use the hashtag #somethingswankyrecipes. I’d love to re-post!