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Lemony Layer Bars

One of my favorite cakes is a white chocolate cake with coconut lemon filling, dark chocolate frosting and almonds. This version of a seven-layer bar combines all those flavors into an easy-to-eat treat. Using soda cracker crumbs makes the bars a little different. —Arlene Erlbach, Morton Grove, Illinois
  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 2 cups crushed unsalted top saltines
  • 1/2 cup butter, melted
  • 1 cup white baking chips
  • 1 cup sweetened shredded coconut
  • 1 cup coarsely chopped almonds
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup lemon curd
  • 2 tablespoons grated lemon zest, divided

Directions

  • Preheat oven to 375°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides. In a large bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan. Sprinkle with white chips, coconut, almonds and chocolate chips.
  • In a small bowl, combine milk, lemon curd and 1 tablespoon zest. Pour over chips. Sprinkle with remaining 1 tablespoon zest. Bake until edges are golden brown, 25-30 minutes. Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars. Store in an airtight container.
Nutrition Facts
1 bar: 245 calories, 14g fat (8g saturated fat), 20mg cholesterol, 98mg sodium, 27g carbohydrate (21g sugars, 1g fiber), 4g protein.
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