1 cup golden Crisco shortening
2 cups lightly packed brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 cups quick oats
14 ounces sweetened condensed milk
1 1/2 cups white chocolate chips
2 tablespoons golden Crisco shortening
1 tablespoon grated orange rind
2/3 cup chopped pecans or almonds
Servings: 60
1. Preheat oven to 350F (180C). Grease 15 x 10-inch (37 x 25 cm) jelly roll pan with shortening.
2. Cream 1 cup (250 ml) Golden Crisco Shortening, brown sugar, eggs and vanilla in a large mixer bowl until smooth and creamy. Gradually add flour, baking soda and cinnamon, mixing until smooth. Stir in oats. Set aside.
3. Heat sweetened condensed milk, chocolate chips and 2 tbsp (30 ml) Golden Crisco Shortening on low heat, stirring often, just until melted and smooth. Stir in rind and nuts.
4. Press 2/3 of oat mixture (about 4 cups/1 L) into greased pan. Spread filling mixture evenly over crust. Sprinkle remaining oat mixture evenly over filling.
5. Bake at 350F (180C) for 25-30 minutes, or until golden. Cool, then cut into bars. Makes: About 60 bars.
2 cups lightly packed brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 cups quick oats
14 ounces sweetened condensed milk
1 1/2 cups white chocolate chips
2 tablespoons golden Crisco shortening
1 tablespoon grated orange rind
2/3 cup chopped pecans or almonds
Servings: 60
1. Preheat oven to 350F (180C). Grease 15 x 10-inch (37 x 25 cm) jelly roll pan with shortening.
2. Cream 1 cup (250 ml) Golden Crisco Shortening, brown sugar, eggs and vanilla in a large mixer bowl until smooth and creamy. Gradually add flour, baking soda and cinnamon, mixing until smooth. Stir in oats. Set aside.
3. Heat sweetened condensed milk, chocolate chips and 2 tbsp (30 ml) Golden Crisco Shortening on low heat, stirring often, just until melted and smooth. Stir in rind and nuts.
4. Press 2/3 of oat mixture (about 4 cups/1 L) into greased pan. Spread filling mixture evenly over crust. Sprinkle remaining oat mixture evenly over filling.
5. Bake at 350F (180C) for 25-30 minutes, or until golden. Cool, then cut into bars. Makes: About 60 bars.
