Chexlemonbars Recipes

CHEX LEMON BARS

Steps:

• For the crust:.
• Adjust oven rack to middle position and heat oven to 350°F Generously butter a 9 inch baking dish or for less mess and easier cutting, line the pan with parchment paper sling with an overhang.
• Make crust (by hand or use a food processor):.
• By hand: Sift together flour, sugar, baking powder and salt. Crush Rice Chex to about 1/2 cup of crumbs and add to other dry ingredients. Cut in butter using a pastry blender, a fork or two knives until butter is incorporated and the mixture has fine crumbs.
• By food processor: Sift flour, sugar, baking powder and salt into food processor bowl with chopping blade. Add Rice Chex cereal. Run processor until cereal is crushed into fine crumbs. Add butter pieces and pulse until butter is incorporated but mixture has fine crumbs and still looks floury. Make sure to pulse, do not over process, about 10 one second pulses should be enough.
• Press mixture firmly and evenly into prepared pan. Bake in preheated oven for 12 to 14 minutes, just until it's beginning to take on some color. Do not over bake.
• While crust is baking prepare filling:.
• Combine all filling ingredients, sifting in the dry ingredients. Mix until well blended. Pour over hot base as soon as the base is finished baking. Return to oven for 15-20 minutes, until top is set and just beginning to brown. Remove from oven and cool on wire rack. Dust heavily with confectioner's sugar. If your used parchment paper, simply lift out of the pan and onto a cutting board. Cut into bars - for cookie trays cut 1 inch bars, for dessert cut larger bars.

CREAM CHEESE LEMON BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch dish with aluminum foil and spray with cooking spray.
• Mix 3 tablespoons sugar with 1/4 of the lemon zest; set aside.
• Unroll one piece of crescent dough and press in the bottom of the prepared dish, stretching dough to the edges.
• Mix lemon juice and remaining lemon zest in a large bowl. Add cream cheese and 1/2 cup white sugar; beat with an electric mixer until smooth and creamy. Spread over the crescent dough in the pan.
• Unroll the second piece of crescent dough and layer over the cream cheese mixture, gently stretching dough to the edges. Brush melted butter on top and sprinkle with reserved sugar-lemon zest mixture.
• Bake in the preheated oven until top is golden brown, about 30 minutes.
• Remove from the oven and cool on a wire rack for 20 minutes. Lift lemon bars from the baking dish using the foil; transfer to a cutting board. Cut into 24 squares, leaving bars on the foil. Lift the foil and transfer the bars back into the baking dish. Refrigerate until chilled, at least 1 hour.

LEMON BUDDIES CHEX™ MIX

Steps:

• Into large bowl, measure cereal; set aside.
• In 1-quart microwavable bowl, microwave chips, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
• Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

CHEWY CHEX BARS

Steps:

• Spray 13 x 9 inch dish with non stick cooking spray.
• In a large bowl, microwave butter on high for 45 seconds or until all of the butter has melted.
• Add marshmallows and mix them into the butter. Microwave the butter and marshmallows together for 1 - 1 1/2 minutes longer. Stir until marshmallows are melted and everything is mixed together well.
• Pour the cereal and candy coated chocolates into the large bowl and mix. Press the mixture evenly into baking dish.
• In a small bowl melt the chocolate chips in microwave stirring every 30 seconds.
• With a spoon gently drizzle the chocolate over the Chex Bars.
• Let cool 10 minutes before serving.

CHEX® LEMON BUDDIES

Steps:

• Into large bowl, measure cereal; set aside.
• In 1-quart microwaveable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
• Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

CHEWY LEMON BARS

Steps:

• Preheat oven to 350 degrees.
• Mix together cake mix, egg and butter. Spread into a greased 9 x 13-inch pan.
• In a separate bowl, mix together powedered sugar, beaten eggs, softened cream cheese, and vanilla until smooth. Spread mixture over bottom layer.
• Bake 30-40 minutes, until top layer turns a light golden brown.

KETO LEMON BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Blend 2 1/2 cups sweetener, melted butter, and almond extract together in a bowl. Press crust mixture into an ungreased 9x13-inch pan.
• Bake crust in the preheated oven for 15 to 20 minutes. Remove from oven and leave oven on. Cool crust for 10 minutes.
• Mix 1 1/2 cups sweetener and almond flour together in a bowl. Whisk in eggs and lemon juice. Pour over the cooled crust.
• Bake bars in the hot oven for 20 minutes. Cut into 18 bars.