Lemon Snowdrift Bars

Name: Lemon Snowdrift Bars
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 36 serving(s)
Ingredients: 1/2 cup butter; 2 eggs, beaten; 1 cup sugar; 1/2 cup coconut; 1 teaspoon vanilla; 2 cups graham wafer crumbs; 1/2 cup chopped walnuts (or pecans); 1 1/2 cups mini marshmallows (white is preferred); 1/4 cup butter; 2 cups icing sugar (confectioners); 2 tablespoons lemon juice; 1 tablespoon milk or 1 tablespoon cream

(2)

Recipe by Chef Beek

Betcha can't eat just one of these decadent, rich yet refreshing dessert bars! Melt in your mouth, deliciously yummy treats! Very easy, no-bake recipe.

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READY IN: 1hr 35mins

SERVES: 36

UNITS: US

INGREDIENTS

Nutrition

Base
¹⁄₂

cup butter
2

eggs, beaten
1

cup sugar
¹⁄₂

cup coconut
1

teaspoon vanilla
2

cups graham wafer crumbs
¹⁄₂

cup chopped walnuts (or pecans)
1 ¹⁄₂

cups mini marshmallows (white is preferred)
Lemon Buttercream Icing
¹⁄₄

cup butter
2

cups icing sugar (confectioners)
2

tablespoons lemon juice
1

tablespoon milk or 1 tablespoon cream

DIRECTIONS

For Base:.
Melt butter over low heat in medium saucepan.
Add beaten eggs, sugar and coconut.
Cook over very low heat, stirring frequently, until thickened, about 10 minutes.
Remove from heat and stir in vanilla.
Add graham crumbs and nuts and stir to combine.
Fold in marshmallows.
Spread in a buttered 9 inch square pan.
Chill until firm, about 45 minutes, then frost with Icing.
Lemon Buttercream Icing:.
In medium bowl, beat butter until soft and fluffy with hand mixer.
Alternately blend in sugar and lemon juice gradually.
Add milk or cream and continue beating until icing is white and creamy.
You may need to add a little more lemon juice to get the right consistency. You want a fairly thick, but spreadable, creamy icing.
Spread icing on cooled base.
Refrigerate another 30 minutes until icing is set, and cut into 1 inch squares.