Lemon Raspberry Shortbread Magic Bars
Lemon Raspberry Shortbread Magic Bars takes roughly 45 minutes from beginning to end. For 4 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. This recipe makes 20 servings with 20 calories, 0g of protein, and 2g of fat each. It works well as a hor d'oeuvre. 2455 people found this recipe to be yummy and satisfying. If you have chocolate, cream, dark chocolate candy bars, and a few other ingredients on hand, you can make it. It is brought to you by Beyond Frosting. It is a good option if you're following a gluten free diet. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 4%. If you like this recipe, you might also like recipes such as Lemon Raspberry Magic Bars, Marshmallow Chocolate Chip Shortbread Magic Bars, and Raspberry Coconut Magic Bars.
Servings: 20
Ingredients:
While the chocolate is cooling, use a knife to gently spread raspberry jam on top of your bars. Sprinkle additional coconut on top if desired.
Return cream to heat, and add 3 ounces of white chocolate chips. Heat cream and chocolate chips until melted, using a spatula to stir. Allow to cool for 15 minutes.
Use a spoon or piping bag to drizzle lemon infused chocolate ganache on top of the bars.
Equipment:
food processor
oven
baking sheet
microwave
spatula
Cooking instruction summary:
Preheat oven to 350Use a food processor to grind cookies into a fine crumb. Pour cookie crumbs into a 13*9 inch baking sheet. Mix crumbs together to combine.Melt butter in the microwave 30-45 seconds until completely melted. Pour over cookie crumbs and use a spoon to mix butter into crumbs. Using your hands, gently pat cookie crumbs to spread and cover the bottom of the baking sheet.Pour one can of sweetened condensed milk over cookie crumbs; use the back of a spatula to spread if necessary.Next, pour macadamia nuts, shredded coconut and 5 ounces of white chocolate chips over top of the milk to cover evenly.Bake at 350 for 22-25 minutes until coconut starts to turn golden brown. Remove from oven and allow to cool for at least 20 minutes.
Step by step:
1. Preheat oven to 350Use a food processor to grind cookies into a fine crumb.
2. Pour cookie crumbs into a 13*9 inch baking sheet.
3. Mix crumbs together to combine.Melt butter in the microwave 30-45 seconds until completely melted.
4. Pour over cookie crumbs and use a spoon to mix butter into crumbs. Using your hands, gently pat cookie crumbs to spread and cover the bottom of the baking sheet.
5. Pour one can of sweetened condensed milk over cookie crumbs; use the back of a spatula to spread if necessary.Next, pour macadamia nuts, shredded coconut and 5 ounces of white chocolate chips over top of the milk to cover evenly.
6. Bake at 350 for 22-25 minutes until coconut starts to turn golden brown.
7. Remove from oven and allow to cool for at least 20 minutes.
Nutrition Information:
covered percent of daily need
