One of my favorite cakes is a white chocolate cake with coconut lemon filling, dark chocolate frosting and almonds. This version of a seven-layer bar combines all those flavors into an easy-to-eat treat. Using soda cracker crumbs makes the bars a little different. —Arlene Erlbach, Morton Grove, Illinois
Watch How to Make Lemony Layer Bars
Ingredients
- 2 cups crushed unsalted top saltines
- 1/2 cup butter, melted
- 1 cup white baking chips
- 1 cup sweetened shredded coconut
- 1 cup coarsely chopped almonds
- 1 cup (6 ounces) semisweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup lemon curd
- 2 tablespoons grated lemon zest, divided
Directions
- Preheat oven to 375°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides. In a large bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan. Sprinkle with white chips, coconut, almonds and chocolate chips.
- In a small bowl, combine milk, lemon curd and 1 tablespoon zest. Pour over chips. Sprinkle with remaining 1 tablespoon zest. Bake until edges are golden brown, 25-30 minutes. Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars. Store in an airtight container.
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