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15
Servings
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California Lemon Crunch Bars are a bright, zesty, and wonderfully textured dessert perfect for entertaining. While this dessert is sweet, lemony, and makes for a great summer or spring treat, this recipe can also be enjoyed year-round.
Ingredients
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Crust &Topping
- One 7-ounce package shredded coconut
- 1/2 Pound(s) (2 sticks) margarine or butter, softened
- 1/2 Cup(s) firmly packed brown sugar
- 1-1/2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
- 3/4 Cup(s) all-purpose flour
- 1/2 Cup(s) chopped nuts
- 3/4 Teaspoon(s) ground cinnamon
- 1/2 Teaspoon(s) Baking Soda
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Filling
- Two 8-ounce containers lemon low-fat yogurt
- One 8-ounce container regular or light frozen whipped topping, (thawed)
- 2 Teaspoon(s) grated lemon peel
- Lemon twists (optional)
Cooking Instructions
- Heat oven to 350°F.
- Place coconut in single layer in 13 x 9-inch baking pan.
- Bake 18 to 20 minutes or until coconut is lightly toasted, stirring after 12 minutes.
- Cool completely; set aside.
- For crust, beat margarine and sugar in large bowl until creamy.
- Add combined oats, flour, nuts, cinnamon and baking soda; mix well.
- Reserve 1 cup coconut for topping.
- Stir remaining coconut into crust mixture.
- Press dough evenly onto bottom of ungreased 13 x 9-inch baking pan.
- Bake 18 to 20 minutes or until golden brown.
- Cool completely on wire rack.
- For filling, combine all ingredients in large bowl.
- Spread mixture evenly over cooled crust.
- Sprinkle with reserved coconut, pressing lightly.
- Cover and refrigerate 3 hours or as long as overnight.
- Cut into squares; garnish with lemon twists, if desired.
- Store covered in refrigerator.
Key Products
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