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California Lemon Crunch Bars

California Lemon Crunch Bars

QuakerOats-RecipeBanner
  • 15

    Servings

  • 20 min

    Preparation Time

  • 40 min

    Cook Time

  • Rating

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

  • Crust &Topping

  • 1 (7 oz) package shredded coconut
  • 1/2 lb (2 sticks) margarine or butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1 ½ cups Quaker® Oats (quick or old fashioned, uncooked)
  • 3/4 cup all-purpose flour
  • 1/2 cup chopped nuts
  • 3/4 tsp ground cinnamon
  • 1/2 tsp baking soda
  • Filling

  • 2 (8 oz) containers lemon low-fat yogurt
  • 1 (8 oz) container regular or light frozen whipped topping, (thawed)
  • 2 tsp 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.

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