#2092 - Lemon Raisin Bars

(by Shirley McNevich)

2 cups raisins
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1 lemon (1 TBSP of the lemon juice; 1 TBSP of the zest)
1 1/3 cups Domino's dark brown sugar (packed)
3/4 cup softened butter
2 tsp. vanilla
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
2 1/2 cups Quaker quick oats

In a saucepan add raisins, Eagle milk, lemon juice and lemon zest--turn heat to medium and stir/cook just until mixture starts to bubble. Remove from heat--cool completely. In a mixer add brown sugar, butter and vanilla--beat. Add flour, baking soda and salt--beat. Remove bowl from mixer--add oats--stir with a wooden spoon. Reserve 1 1/2 cups of the brown sugar mixture. Grease a 9 x 13 cake pan. Press the brown sugar mixture (NOT the reserve) into the bottom of the greased pan. Spread the raisin mixture over the crust but leave a small gap all around the edges without the raisin mixture (about 1/2" from each side). Sprinkle the reserved brown sugar mixture over the raisin mixture. Use the back of a wooden spoon to lightly press the brown sugar mixture into the raisin mixture. Bake at 375 degrees for 25-30 minutes or until browned. Cool completely. Cut into squares or bars.