Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Lemon Crunch Bars




Source of Recipe


Recipe courtesy of Donna Buckham.


Recipe Introduction


This is a very chewy & lemony bar. Looks nothing like the eggy lemon bar. It's very brown looking, & that's why I put a bit of yellow in the glaze.


List of Ingredients




Base:
1 pkg. yellow cake mix
2 cups corn flakes, crushed
1/2 cup brown sugar
1/3 cup walnuts, chopped
1/2 cup margarine, softened
Filling:
1 pkg. (6 serving size) cook-n-serve lemon pudding
1 (14 oz.) can sweetened condensed milk
1/2 tsp. lemon extract
Glaze:
1 cup confectioners’ sugar
1/4 tsp. lemon extract
3-5 tsp. water
Yellow food coloring (optional)


Recipe



Grease 15- x10- x 1-inch pan. Mix base ingredients; reserve 1-1/2 cups. Press remaining base mixture into prepared pan. Mix filling ingredients well & pour on top of base. Sprinkle reserved crumbs on top. Bake at 350° F. for 20 minutes. Mix glaze ingredients until smooth. Drizzle over warm bars. Makes approximately 3 dozen bars.