White Chocolate Orange Dream Bars
Advertisement
Read this article for free:
or
Already have an account? Log in here »
To continue reading, please subscribe:
Digital Subscription
One year of digital access for only $205*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*First annual payment billed as $205.00 + GST for one year. This annual subscription will automatically renew at $233.00 + GST every 52 weeks (10% off the regular annual price of $259.35). Offer available to new and qualified returning subscribers only. Cancel any time.
To continue reading, please subscribe:
Add Free Press access to your Brandon Sun subscription for only an additional
$1 for the first 4 weeks*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*Your next Brandon Sun subscription payment will increase by $1.00 and you will be charged $17.95 plus GST for four weeks. After four weeks, your payment will increase to $24.95 plus GST every four weeks.
Read unlimited articles for free today:
or
Already have an account? Log in here »
Hey there, time traveller!
This article was published 16/12/2011 (5404 days ago), so information in it may no longer be current.
From an anonymous reader who sent in five favourite recipes, we have a white chocolate variation on the popular Dream Bar.
White Chocolate Orange Dream Bars
250 ml (1 cup) golden shortening or margarine or softened butter
500 ml (2 cups) golden brown sugar, lightly packed
2 eggs
20 ml (2 tsp) vanilla
625 ml (2 1/2 cups) all-purpose flour
5 ml (1 tsp) baking soda
2 ml (1/2 tsp) cinnamon
750 ml (3 cups) large-flake oats (not instant or quick)
1x 300 ml can (1 1/3 cup) sweetened condensed milk
375 ml (1 1/2 cup) white chocolate chips
30 ml (2 tbsp) golden shortening
15 ml (1 tbsp) grated orange peel
150 ml (2/3 cup) chopped pecans or almonds
Preheat oven to 180C (350F). Grease a 38x25x2.5 cm (15x10x1 in) cookie sheet or jelly roll pan. In a large bowl, cream shortening with brown sugar until fluffy. Add eggs, beating after each addition, and vanilla. In a small bowl, whisk together flour, baking soda and cinnamon, and gradually add to shortening mixture, beating until smooth. Stir in oats.
In a medium heavy-bottomed saucepan, heat sweetened condensed milk, white chocolate chips and 30 ml (2 tbsp) shortening over low heat, stirring often, until melted and smooth. Remove from heat and stir in peel and nuts. Press 2/3 of oat mixture (about 1 L or 4 cups) into prepared pan, spread filling evenly over crust and sprinkle remaining oat mixture evenly over filling. Bake for 25-30 minutes or until golden and slightly crisped. Cool and cut into bars. Yields about 2 1/2 dozen. Bars freeze well.
Tester’s notes: This version is not super-sweet and gooey like some Dream Bars. More like an oat crumble with a creamy middle, its subtle orange and white chocolate flavours give it more grown-up appeal. I think next time I’d line the pan with greased foil or parchment paper with an overhang, to make for easier removal and cutting.
Studying at the University of Winnipeg and later Toronto’s York University, Alison Gillmor planned to become an art historian. She ended up catching the journalism bug when she started as visual arts reviewer at the Winnipeg Free Press in 1992.
Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.
Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
Studying at the University of Winnipeg and later Toronto’s York University, Alison Gillmor planned to become an art historian. She ended up catching the journalism bug when she started as visual arts reviewer at the Winnipeg Free Press in 1992.
Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.
Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
Related Articles
Rum Balls
Advertisement Advertise With Us
