Faux Foodie Friday ~ Lemon Layer Bars

March 8, 2013 By Leave a Comment

Lenten update ~ Today I am grateful for GREAT kids! A fabulous chat with the six foot teenager reaffirms my genuine love to spend time with them.  I’m so lucky that they are MY kiddos :)

There are absolutely no words for this treat. Wait, as a word nerd I can think of a few…….

Tart
Gooey
Delicious
Finger licking (ok that’s 2 words)  ♥

Since it’s faux foodie Friday and nearly the end of the Lemon Lovers showcase, make these for a quick and easy treat. Your taste buds will thank you! Just be sure you have friends to share these with or you may be forced to eat them all (in 2 days).

Happy Friday everyone TGIF!!!!

lemon bars ingredients

Lemon Lovers Layer Bars ~ (yields 18 large bars)
1 x gluten free cake mix (I used Basco white cake)
Low fat margarine
1 x cup Gluten free marshmallows
½ cup White chocolate chips
½ cup shredded coconut
1 x can light condensed milk
1 x tsp lemon essence
1 x lemon juiced and zested
Gluten free coloured sprinkles

Preheat oven to 180° or 160°fan forced and grease and baking paper line brownie pan or slice pan.

Combine the cake mix and margarine and melt in the microwave.

lemon bars 1

Add the lemon juice, zest and lemon essence and stir or combine with hands until completely combined. Press into the bottom of a baking paper lined brownie size pan.

lemon bars 2

Place cut up marshmallows on top.

lemon bars 3

Layer the coconut and white chocolate chips on top.

lemon bars 4

Completely cover with the can of condensed milk.

lemon bars 5

Top with sprinkles.

lemon bars 6

Bake for 40 minutes rotating mid way.

lemon bars final

lemon bars cu final

Lemon Layer Bars
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Recipe type: Bars
Author:
Prep time:
Cook time:
Total time:
Serves: 18
Lemony goodness in a sticky cookie bar!
Ingredients
  • 1 x gluten free cake mix (I used Basco white cake)
  • Low fat margarine
  • 1 x cup Gluten free marshmallows
  • ½ cup White chocolate chips
  • ½ cup shredded coconut
  • 1 x can light condensed milk
  • 1 x tsp lemon essence
  • 1 x lemon juiced and zested
  • Gluten free coloured sprinkles
Instructions
  1. Preheat oven to 180° or 160°fan forced and grease and baking paper line brownie pan or slice pan.
  2. Combine the cake mix and margarine and melt in the microwave. Add the lemon juice, zest and lemon essence and stir or combine with hands until completely combined. Press into the bottom of a baking paper lined brownie size pan.
  3. Place cut up marshmallows on top. Layer the coconut and white chocolate chips on top. Completely cover with the can of condensed milk. Top with sprinkles.
  4. Bake for 40 minutes rotating mid way.

Filed Under: bars and slices, Cake Mix Recipe, Citrus, Cookies, Faux Foodie Friday, Snacks Tagged With: , , , , , ,