This is for you
lovers!
Prep Time: 30 minutes
Servings: 40 bars
2 tsp (10 mL) instant
granules
1 tbsp (15 mL) vanilla
1 cup (250 mL) butter, softened
3/4 cup (175 mL) packed brown sugar
2 1/2 cups (625 mL) all-purpose flour
1/4 tsp (1 mL) cinnamon
( ) pinch salt
( ) FILLING:
3 oz (90 g) white chocolate, chopped
1/4 cup (50 mL) Regular or Low Fat Eagle Brand®
1/2 tsp (2 mL) vanilla
( ) TOPPING:
2 oz (60 g ) white chocolate, melted
In small bowl, dissolve
granules in vanilla. In large bowl,
beat butter with sugar until fluffy. Beat in
mixture.
In separate bowl, whisk together flour, cinnamon and salt; pour over
batter and stir until blended. Divide in half; shape each into disc.
Wrap in plastic wrap and refrigerate for 1 hour or until firm.
(Make-ahead: Refrigerate for up to 24 hours.)
FILLING: In small saucepan, heat chocolate, condensed milk and vanilla
over low heat until chocolate is melted; let
for 5 minutes.
Between sheets of parchment paper, roll out each disc into 14-x 6-inch
(35 x 15 cm) rectangle. Spread half of the filling lengthwise over
half of each, leaving ½ inch (1 cm) border uncovered around filling.
Fold uncovered dough over filling, pressing edges to seal. Place each
paper and dough on rimless baking sheet. Refrigerate sheets for 30
minutes. Bake in top and bottom thirds of 325° F (160° C) oven,
rotating and switching pans halfway through, for 30 to 35 minutes or
until bottom is golden. Let
on pans on racks.
TOPPING: Cut each rectangle crosswise into ½-inch (1 cm) thick bars.
Drizzle melted chocolate over top.
Make-ahead. Store in airtight container for up to 5 days or freeze for
up to 2 weeks.
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