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.

Taste of Home Editors