Chocolate Lemon Cream Bars Recipe

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Chocolate Lemon Cream Bars Recipe

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A jazzed-up chocolate cake mix forms the layers that sandwich is a lemony cream cheese center in these bars shared by Renee Schwebach. "I took these treats to the office, and they were a big hit with my co-workers," she writes from Dumont, Minnesota.
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1 package devil's food cake mix (regular size)
  • 1/2 cup butter, softened
  • 1 egg
  • 1/2 cup chopped walnuts
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 egg
  • 3 tablespoons lemon juice
  • 2 to 3 teaspoons grated lemon peel

Directions

In a large bowl, beat the cake mix, butter and egg on low speed until combined. Stir in walnuts. Set aside 1 cup for topping. press the remaining mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until set. Cool for 5 minutes.
In a large bowl, beat cream cheese until smooth. Beat in the milk, egg, lemon juice and peel until blended. Pour over the crust. Crumble reserved cake mixture over the top.
Bake for 18-22 minutes or until set. Cool completely before cutting. Store in the refrigerator. Yield: 4 dozen.
Originally published as Chocolate Lemon Cream Bars in Quick Cooking May/June 2003, p47

Nutritional Facts

1 each: 116 calories, 6g fat (3g saturated fat), 22mg cholesterol, 129mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 2g protein.

  • 1 package devil's food cake mix (regular size)
  • 1/2 cup butter, softened
  • 1 egg
  • 1/2 cup chopped walnuts
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 egg
  • 3 tablespoons lemon juice
  • 2 to 3 teaspoons grated lemon peel
  1. In a large bowl, beat the cake mix, butter and egg on low speed until combined. Stir in walnuts. Set aside 1 cup for topping. press the remaining mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until set. Cool for 5 minutes.
  2. In a large bowl, beat cream cheese until smooth. Beat in the milk, egg, lemon juice and peel until blended. Pour over the crust. Crumble reserved cake mixture over the top.
  3. Bake for 18-22 minutes or until set. Cool completely before cutting. Store in the refrigerator. Yield: 4 dozen.
Originally published as Chocolate Lemon Cream Bars in Quick Cooking May/June 2003, p47

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