Today I am on my way to ATL with Rebekah to meet up with Jenn so that tomorrow we can all drive to Charlotte for BLOGGY BOOT CAMP!!!! While I am out of town I have a few guest posters for you! The first one being Jo from Jo, My Gosh! Jo is one of my fabulous sponsors this month and has a little something yummy for you today!
Without further ado…
Hi! I’m Jo, the writer behind Jo, My Gosh! I’m the fiancee of a sailor currently on a year-long deployment to Afghanistan. I blog about deployment, wedding planning, crafts, care packages, and recipes! I’m excited that Ricci’s entrusted me with a little part of her blog while she’s away!
Imagine a cool, light, lemon pudding-like creme sandwiched between two layers of chewy (and slightly crunchy) oatmeal cookie. It screams springtime and sunshine, right? Today, I’m sharing with you a sure-to-be hit at your next spring or summer get-together.
I’m a teacher in a school that has absolutely no air conditioning. This summer, I took a pan of these bars to work during our professional development days. I thought it would be an excellent treat while we were setting up our classrooms in 90+ degree weather. I left them in the teacher’s fridge for an hour. When I came back, every last bar cookie was gone.
What was even better was that my brand new assistant principal (who works next door to me) asked me for the recipe. Of course I got it to her in record time! I needed the brownie–er, oatmeal bar–points!
I discovered this recipe on Just Call Me Maria. It’s not my recipe, however, I’m posting it here with my edits. If you want a completely from-scratch recipe, mosey on over to her blog. I am not posting it here simply because I didn’t try it out and can’t vouch for it’s deliciousness.
- 1/2 cup butter
- 1 pouch Betty Crocker oatmeal cookie mix
- 1 egg
- 1 14 oz can sweetened condensed milk
- 2 teaspoons lemon zest
- 1/4 cup lemon juice
- Preheat oven to 350 F.
- In a large bowl cut butter into the cookie mix.
- Stir in the egg until the mixture is crumbly.
- Press half of the dough into the bottom of an 8 x 8 greased pan and bake it in the oven for 15 minutes.
- In a small bowl mix the sweetened condensed milk, lemon zest, and lemon juice until thick and combined.
- Spread lemon mixture over baked crust and evenly crumble remaining dough on the top.
- Bake another 25 minutes or until the top is golden brown. Let cool and refrigerate until set. Store in the refrigerator.
Don’t those look YUMMY??!! My mouth is watering as I type this.
THANK YOU JO!