Chex Lemon Bars Recipes

CHEF JOHN'S LEMON BARS

Steps:

• Place an oven rack into middle position in oven and preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8x8-inch baking dish.
• Place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. Mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
• Moisten your fingers with a little water and press dough into bottom of prepared baking dish. Use a fork to prick holes all over the crust.
• Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
• Beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. Add lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust.
• Bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. Let cool completely before cutting into bars. Dip knife into very hot water, run around the edge, and cut into 16 squares. Dust cookies with 1 teaspoon confectioners' sugar.

CHEX® LEMON BUDDIES

Steps:

• Into large bowl, measure cereal; set aside.
• In 1-quart microwaveable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
• Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

CHEX LEMON BARS

Steps:

• For the crust:.
• Adjust oven rack to middle position and heat oven to 350°F Generously butter a 9 inch baking dish or for less mess and easier cutting, line the pan with parchment paper sling with an overhang.
• Make crust (by hand or use a food processor):.
• By hand: Sift together flour, sugar, baking powder and salt. Crush Rice Chex to about 1/2 cup of crumbs and add to other dry ingredients. Cut in butter using a pastry blender, a fork or two knives until butter is incorporated and the mixture has fine crumbs.
• By food processor: Sift flour, sugar, baking powder and salt into food processor bowl with chopping blade. Add Rice Chex cereal. Run processor until cereal is crushed into fine crumbs. Add butter pieces and pulse until butter is incorporated but mixture has fine crumbs and still looks floury. Make sure to pulse, do not over process, about 10 one second pulses should be enough.
• Press mixture firmly and evenly into prepared pan. Bake in preheated oven for 12 to 14 minutes, just until it's beginning to take on some color. Do not over bake.
• While crust is baking prepare filling:.
• Combine all filling ingredients, sifting in the dry ingredients. Mix until well blended. Pour over hot base as soon as the base is finished baking. Return to oven for 15-20 minutes, until top is set and just beginning to brown. Remove from oven and cool on wire rack. Dust heavily with confectioner's sugar. If your used parchment paper, simply lift out of the pan and onto a cutting board. Cut into bars - for cookie trays cut 1 inch bars, for dessert cut larger bars.

NO BAKE PEANUT BUTTER CHEX BARS RECIPE

Steps:

• Grease a 9 x 13 inch pan. Mix the cereal and peanuts in a large bowl.
• In a medium saucepan stir together the brown sugar and corn syrup over medium heat. Bring the mixture to a boil for 1 minute. Then remove from heat and stir in the peanut butter, vanilla, and salt. Stir until the mixture is smooth.
• Pour the peanut butter mixture over the cereal mixture. Toss carefully with a wooden spoon until all of the cereal is covered.
• Transfer the mixture into the prepared 9 x 13 inch pan and press down gently. Cool for about 20 minutes.
• Melt the chocolate chips in the microwave stirring every 20 seconds until completely melted and smooth. Drizzle over the cooled bars. Let the chocolate cool.
• Cut into bars and enjoy!

LEMON BUDDIES CHEX™ MIX

Steps:

• Into large bowl, measure cereal; set aside.
• In 1-quart microwavable bowl, microwave chips, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
• Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

LEMONY SNACK MIX

Steps:

• Place cereals in a large bowl. In top of a double boiler or a metal bowl over hot water, melt baking chips with lemon zest and juice; stir until smooth. Stir in butter until blended., Pour over cereal; toss to coat. Add confectioners' sugar and, if desired, coarse sugar; toss to coat. Spread onto waxed paper to cool. Store in an airtight container.

LEMON CHEX MIX

Steps:

• Measure cereal into a large mixing bowl and set aside.
• n a microwaveable bowl, microwave white chocolate chips, butter, lemon zest and juice uncovered on high for 1 minute; stir.
• Microwave about 30 more seconds or until mixture can be stirred smooth.
• Pour mixture over cereal, stirring until evenly coated.
• Pour into a 2-gallon resealable food storage plastic bag.
• Add powdered sugar, seal bag and shake until all the cereal is well-coated.

LEMON ROSEMARY CHEX® MIX

Steps:

• In large microwavable bowl, microwave butter on High about 40 seconds or until melted. Stir in rosemary, lemon zest, garlic powder and salt. Add cereals, almonds and crackers; mix well.
• Microwave on High 5 to 6 minutes, stirring every 2 minutes. Spread on cookie sheet to cool. Store in airtight container.