We all love desserts, especially when they are gooey chocolate desserts. To help our gluten-free community enjoy the best desserts on earth, I'm working on a new project! The Celiac Program at Children’s National Medical Center has teamed up with Pamela’s Products for a very exciting project. Together, we’ll be Cooking the Books in hopes of converting every recipe to a gluten-free alternative. And, I get to be the Executive Chef who tests out all of the recipes!
The first book our teams selected is the Hershey’s Recipe Collection, which features hundreds of recipes for tempting treats, scrumptious sweets and irresistible desserts. Every recipe you see comes from the Hershey’s book. We’ve simply substituted gluten-free ingredients supplied by Pamela’s Products to convert the tasty treats into gluten-free and fabulous alternatives. The first recipe is White Chocolate Lemon Streusel Bars...Enjoy!
White Chocolate Lemon Streusel Bars (Yield: 24 bars)
1 can sweetened condensed milk
¾ cup lemon juice
1 teaspoon finely grated lemon rind
2 cups white chocolate chips, divided
¾ cup butter or margarine, room temperature
1 cup packed brown sugar
1 ½ cups Pamela’s Gluten-Free Baking & Pancake Mix
1 ½ cups quick-cooking gluten-free oats (we used Bob’s Red Mill oats)
1 cup chopped pecans
1 ½ teaspoons baking powder
½ teaspoon salt
Preheat the oven to 350 degrees F. Grease a 13/x/2 inch baking pan.
In a mixing bowl, combine sweetened condensed milk, lemon juice, lemon rind and 1 ½ cups of the white chocolate chips. Mix well and set aside.
In the bowl of a standing mixer, combine butter and brown sugar until creamy. Add in baking mix, oats, pecans, baking powder and salt, and mix well.
Scoop out 1¾ cups of the mixture into a separate bowl. Gently stir the remaining ½ cup of white chocolate chips into this mixture. Set aside. This will eventually become your topping.
Add the egg to the remaining mixture in the mixer bowl and mix well. Press this mixture into the bottom of your prepared pan.
Pour the lemon mixture on top of the bottom layer and spread evenly across the entire layer.
Sprinkle the reserved topping over the top of the lemon layer and gently press down.