Chocolate Lemon Cream Bars Recipes

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WHITE CHOCOLATE LEMON BARS



White Chocolate Lemon Bars image

Delicious.

Provided by ljmitchell

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 40m

Yield 16

Number Of Ingredients 8

1 ¼ cups all-purpose flour, divided
1 cup white sugar, divided
⅓ cup butter, softened
¾ cup white chocolate chips
2 eggs, slightly beaten
¼ cup lemon juice
2 teaspoons lemon zest
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir 1 cup flour and 1/4 cup sugar together in a bowl. Mash butter into the flour mixture until it resembles coarse crumbs; press into bottom of a 9-inch square baking dish.
  • Bake in preheated oven until crusty and golden brown, about 15 minutes.
  • Sprinkle chocolate chips over the crust.
  • Beat eggs, lemon juice, and lemon zest together until the eggs are beaten. Stir remaining 1/4 cup flour and 3/4 cup sugar into the egg mixture; pour over the chocolate chips and crust.
  • Bake until set in the middle, about 15 minutes more. Cool slightly in baking dish set on a wire cooling rack. Sift confectioners' sugar over the bars and cool completely before cutting to serve.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 32.9 g, Cholesterol 35.2 mg, Fat 7.5 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 4.4 g, Sodium 45.2 mg, Sugar 25.1 g

LEMON WHITE CHOCOLATE CREAM BARS



Lemon White Chocolate Cream Bars image

Provided by Mel

Time 7h20m

Number Of Ingredients 16

2 cups cold water
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice (from about 4 lemons - zest before juicing)
1/3 cup cornstarch
1/4 teaspoon salt
2 tablespoons butter
1 tablespoon lemon zest
1 drop yellow food coloring, optional (see note)
2 1/2 cups crushed graham cracker crumbs (about 16 rectangles)
1 tablespoon granulated or brown sugar
3/4 cup salted butter, melted
1 cup white chocolate chips or bar, chopped (NOT almond bark or candy coating)
16 ounces cream cheese, softened (see note)
1 1/2 cups powdered sugar
Pinch of salt
3/4 cup heavy cream, chilled (see note)

Steps:

  • For the lemon layer: in a medium saucepan, whisk together the cold water, sugar, lemon juice, cornstarch, and salt. Heat the mixture over medium heat, stirring constantly, until it begins to thicken and large bubbles pop at the surface. Continue cooking for 1-2 minutes (it's important to continue letting it simmer so it will set up as it cools).
  • Remove from the heat and stir in the lemon zest and butter. Pour into a bowl, cover with plastic wrap pressed directly on the surface, and place in the refrigerator until completely cooled.
  • For the crust: preheat the oven to 325 degrees. Line a 9X13-inch pan with parchment paper or foil (for easier removal and cleanup; optional). Stir together the graham cracker crumbs, sugar, and melted butter until evenly combined. Press into the bottom of the prepared pan. Bake for 10-12 minutes until lightly golden and set. Set aside to cool completely.
  • For the cream filling: melt the white chocolate until just melted and smooth; don't over heat or it can seize and scorch. I use the microwave at 50% power for 1-minute increments, stirring in between. Set aside.
  • Add the cream cheese to a mixing bowl and mix with a handheld electric or stand mixer until smooth and creamy, 1-2 minutes, scraping down the sides of the bowl as needed. Add the melted white chocolate (if it's overly warm, let cool until just slightly warm) and mix again until well-combined.
  • Add the powdered sugar and salt and mix until evenly combined, 1-2 minutes. (See note below about the heavy cream.) Add the heavy cream to the batter and mix on medium speed until the batter is thick and creamy, 2-3 minutes.
  • Spread the cream layer evenly on top of the cooled crust. Chill for 1-2 hours until the cream layer sets up a bit.
  • Once the lemon layer is completely cooled, whisk to recombine and spread evenly over the cream layer. Chill in the refrigerator until the lemon layer is set up, 4-6 hours.
  • Cut into squares and serve. Include a fresh lemon slice or twist, if desired.

Nutrition Facts : ServingSize 1 bar, Calories 372 kcal, Carbohydrate 42 g, Protein 3 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 39 mg, Sodium 271 mg, Fiber 1 g, Sugar 33 g

LEMON CREAM CHEESE BARS



Lemon Cream Cheese Bars image

Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine. I have also made this with Splenda® and low-fat cream cheese and they were just as wonderful.

Provided by Pamela Souza LeBlanc

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h5m

Yield 24

Number Of Ingredients 7

cooking spray
2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
2 lemons, zested and juiced, divided
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2 tablespoons butter, melted
3 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
  • Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
  • Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
  • Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
  • Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 171.1 calories, Carbohydrate 14.6 g, Cholesterol 23.1 mg, Fat 11.5 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 5.7 g, Sodium 209 mg, Sugar 7.1 g

CHOCOLATE-LEMON BARS



Chocolate-Lemon Bars image

Classic lemon bar cookies get a flavor twist when the lemon filling is baked over a delectable crust made with chocolate wafer cookie crumbs.

Provided by My Food and Family

Categories     Recipes

Time 55m

Yield Makes 16 servings, 1 bar each.

Number Of Ingredients 9

20 chocolate wafer cookies, finely crushed (about 1 cup crumbs)
2 Tbsp. margarine or butter, melted
2 eggs
1 Tbsp. grated lemon zest
2 Tbsp. lemon juice
1 cup granulated sugar
2 Tbsp. flour
1/4 tsp. baking powder
2 Tbsp. powdered sugar

Steps:

  • Preheat oven to 350°F. Mix wafer crumbs and margarine; press firmly onto bottom of 8-inch square baking pan. Bake 5 min.
  • Meanwhile, beat eggs, lemon zest and lemon juice with wire whisk until well blended. Add sugar, flour and baking powder; mix well. Pour over crust.
  • Bake 25 min. Cool on wire rack 10 min.; sprinkle with powdered sugar. Cut into 16 squares. Serve warm. Store leftover bars in tightly covered container at room temperature.

Nutrition Facts : Calories 110, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

LEMON CREAM CHEESE BARS



Lemon Cream Cheese Bars image

My uncle requests these bars every time he comes to visit. My mom always bakes enough so he can have his own batch to take back home with him. We love anything with cream cheese and these bars are wonderful and addicting, it has quickly become a favorite recipe in our family.

Provided by i_luv_chocolate

Categories     Bar Cookie

Time 45m

Yield 12-14 bars

Number Of Ingredients 6

1 (18 ounce) box yellow cake mix with pudding
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 teaspoon lemon juice (or more if desired for stronger lemon taste)
2 eggs
1/2 cup vegetable oil

Steps:

  • Mix dry cake mix, 1 egg and 1/3 cup vegetable oil until crumbly.
  • Reserve 1 cup of crumb mixture to use as a crumb topping.
  • Pat remaining mixture lightly in an ungreased 13x9 pan.
  • Bake at 350 degrees for 15 minute.
  • By hand whip, cream cheese, sugar, lemon juice and the remaining egg until light and smooth.
  • Spread over baked layer in pan, sprinkle with reserved crumb topping mixture.
  • Bake for an additional 15 minutes, then cool before serving.

Nutrition Facts : Calories 361.4, Fat 20.7, SaturatedFat 6.7, Cholesterol 56, Sodium 362.1, Carbohydrate 40.4, Fiber 0.3, Sugar 24.6, Protein 4.2

CHOCOLATE LEMON CREAM BARS



Chocolate Lemon Cream Bars image

"A jazzed-up chocolate cake mix forms the layers that sandwich is a lemony cream cheese center in these bars." From Taste of Home by: Renee Schwebach

Provided by FLUFFSTER

Categories     Dessert

Time 40m

Yield 4 dozen

Number Of Ingredients 9

1 (18 1/4 ounce) package devil's food cake mix
1/2 cup butter, softened
1 egg
1/2 cup chopped walnuts
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 egg
3 tablespoons lemon juice
2 -3 teaspoons grated lemon peel

Steps:

  • In a large bowl, beat the cake mix, butter and egg on low speed until combined. Stir in walnuts. Set aside 1 cup for topping. press the remaining mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until set. Cool for 5 minutes.
  • In a large bowl, beat cream cheese until smooth. Beat in the milk, egg, lemon juice and peel until blended. Pour over the crust. Crumble reserved cake mixture over the top.
  • Bake for 18-22 minutes or until set. Cool completely before cutting. Store in the refrigerator.

Nutrition Facts : Calories 1409.2, Fat 83.6, SaturatedFat 38.4, Cholesterol 262.9, Sodium 1559.9, Carbohydrate 153.3, Fiber 4.2, Sugar 104.5, Protein 25.4

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