Tag Archives: bar dessert

toasted marshmallow and coconut lemon bars

toasted marshmallow and coconut lemon bars via Drag it Through the GardenWarning: These toasted marshmallow and coconut lemon bars are super sweet, super sticky, and super yummy. And they are super easy to bake up. In fact, I baked these before class one morning (which is surprising considering it’s pretty hard to get me to do anything beyond what is necessary in the morning) and then proceeded to daydream about them all day until I finally ate one after classes. And they definitely lived up to my expectations.

It has been a while since my last post. Two weeks. Needless to say, I have been swamped.

Can they just give me my degree already? I am so over school right now. Like, seriously over it. I spent between 15 and 20 hours last week working on a lab report. For a one credit hour course. I have a class that has exams pretty much every Friday (10 for the semester). And they are not easy multiple choice, fill-in-the-blank exams. They’re take-two-hours-and-hope-and-pray-you-gave-the-right-answer kind of exams. Oh yeah, and they are only two questions long. Two hours? For two questions?

Unfortunately, I could probably keep complaining for a long time about school right now. And quite honestly, I am tempted to do it. But, I do not want to bore you all to death. Or make you annoyed with my whiny-ness. Good thing I have a lot of Easter candy in my living room so I have something to stress-eat. Maybe I should bake these lemon bars again.

Not a bad idea…

toasted marshmallow and coconut lemon bars

Makes one 8×8” pan

1 19-oz. box lemon bar mix*
3 eggs
1 cup mini marshmallows
1 cup sweetened coconut
½ 14-oz. can sweetened condensed milk

Preheat oven to 350 °F. Grease an 8x8x2” pan. Press crust (in a bag in the lemon bar box) into the bottom of pan. Bake for 8 minutes.

Meanwhile, whisk 1/3 cup water and 3 eggs together until homogeneous. Stir in lemon filling mix until smooth. Pour over hot, baked crust. Bake for 10 minutes.

Remove from oven. Sprinkle with marshmallows and coconut. Drizzle over sweetened condensed milk. Bake for an additional 14-18 minutes, until lightly golden on top. If the top starts to get too brown, cover with foil to prevent burning. Remove to cool. Chill in refrigerator for a couple hours to slice easier.

*Baking instructions follow Krusteaz lemon bars mix. If using a different brand, eggs, water, and baking time may need to be adjusted.

Source: Adapted from Inside BruCrew Life



turtle bars

I should probably preface this post by saying that my family is building a vacation home at the Lake of the Ozarks.

Anyway, weekly or biweekly trips are required now to continue making decisions in the final building stage. Every time my mom goes to visit the builders, she thinks that she must do one of two things: bake for the builders or buy beer for the builders. Sometimes both.

Before our last trip, my mom was short on time, so I offered to make the turtle bars from the recipe she had pulled out.

These bars are so quick and easy that I’m almost positive anyone could make them on any schedule. But, you’ll never be able to tell how simple this recipe is from the taste; I swear, if my mom hadn’t already packaged most of the bars up, the whole pan could have been devoured between just my sister and me.

Turtle Bars

Print this recipe

Makes 24 Servings

1 12-oz. box vanilla wafers
3/4 c. butter, melted
1 12 oz. bag semisweet chocolate chips
1 ½ c. chopped pecans
1 12-oz. jar caramel topping

Preheat oven to 350 degrees Fahrenheit.

In a sealable bag or food processor, grind vanilla wafers to a breadcrumb-like consistency. Combine with melted butter. Spread in an even layer in the bottom of a 9×13” pan.

Sprinkle chocolate chips and pecans in an even layer. Top with caramel topping.

Bake in preheated oven for 15 minutes. Let cool , then place in the refrigerator for 20 minutes to harden. Cut into 24 pieces to serve.