Lemon Curd Crunch Bars

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3.5 by 3 people

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  • Makes: 32 servings
  • Serving Size: 1 bar
  • Makes: 32 bars
  • Start to Finish: 25 mins

Lemon Curd Crunch Bars

Directions

  1. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Lightly butter foil; set pan aside.
  2. In a 4-quart heavy Dutch oven heat the 1/4 cup butter over low heat until melted. Stir in marshmallows. Cook and stir until marshmallows are melted. Stir in lemon curd and 1 teaspoon of the lemon peel until combined. Add cereal, stirring gently to coat.
  3. Transfer cereal mixture to the prepared baking pan. Using a buttered spatula or buttered piece of waxed paper, press mixture very firmly and evenly into pan. If desired, sprinkle with crushed lemon drops; press down gently.
  4. For icing, in a small bowl stir together powdered sugar and the remaining 1 teaspoon lemon peel. Stir in enough of the milk for icing to to reach drizzling consistency. Drizzle icing over bars in pan. Let stand until icing is set.
  5. Using the edges of the foil, lift uncut bars out of pan. Using a buttered long knife, cut into bars.

From the Test Kitchen

To Store:

Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.

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Nutrition Facts (Lemon Curd Crunch Bars)

  • Per serving:
  • 100 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 9 mg chol. ,
  • 56 mg sodium ,
  • 21 g carb. ,
  • 1 g fiber ,
  • 14 g sugar ,
  • 1 g pro.
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