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Lemon Current Breakfast Bars

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Ingredients
9 oz. Dried currants    
14 oz. (1 can) Sweetened-condensed milk 
1 (juice & zest) Lemon      
8 oz. Butter, softened 
1.25 cup unpacked Light brown sugar                                  
   
1 ½ tsp. Pure vanilla
1.5 cup AP flour              
½  tsp.Baking soda                                                
½ tsp. Salt 
1 ½  Cup   Rolled oats                                                 
1 Cup  Walnuts, chopped                                                

Directions:
1. Preheat oven 325°F.  Grease a 9x12x2-inch pan.   
2. In microwave bowl, stir currants, milk, lemon juice, and zest together.  Cook 2 ½ -3 minutes.  Stir and set aside.   
3. In mixer bowl, beat butter, sugar, and vanilla until creamed.  Stir in flour, soda, salt, then oats and walnuts. 
4. Press about half of the batter into pan.  Spread currant mixture on top to within ½-inch of the edges.  Top currant mixture with dollops of the reserved batter, making sure to line the perimeter first (very important).  

Bake 25 minutes, or until golden.  Cool completely.   
Yield:  12 large bars

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