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  • Prep 10 min
  • Total 45 min
  • Ingredients 8
  • Servings 24

Bake up a zesty twist on magic bars that will disappear in a flash. MORE+ LESS-

Ingredients

1
roll Pillsbury™ refrigerated sugar cookies
1
teaspoon grated lemon peel
1 1/2
cups white vanilla baking chips (9 oz)
3/4
cup sweetened shredded coconut
1/2
cup chopped macadamia nuts, if desired
1
can (14 oz) fat-free sweetened condensed milk (not evaporated)
1
tablespoon lemon juice
1/4
teaspoon lemon extract, if desired

Steps

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  • 1
    Heat oven to 350°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
  • 2
    In large bowl, break up cookie dough. Add lemon peel; beat with electric mixer on low speed until peel is well combined. Press dough in bottom of pan. Sprinkle white chips, coconut and macadamia nuts over dough.
  • 3
    In small bowl, stir together condensed milk, lemon juice and lemon extract. Pour over top.
  • 4
    Bake 28 to 35 minutes or until edges are golden brown and center is slightly glossy. Cool completely, about 45 minutes. Cut into 6 rows by 4 rows.

Expert Tips

  • Macadamia nuts are expensive, so they're optional. You can also use pecans or walnuts, or omit the nuts altogether.
  • The lemon extract is optional but adds a punch of lemon flavor.
  • For a more decorative bar, melt an additional 1/2 cup white vanilla baking chips and drizzle over the cooled bars.

Nutrition Information

No nutrition information available for this recipe

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