Lemon Snowdrift Bars Recipes

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PEPPERMINT PATTIE SNOWDRIFTS



Peppermint Pattie Snowdrifts image

Icy-sweet mint flavor fills each and every bite of these rich, fudgy shortcut cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 42

Number Of Ingredients 8

1 pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/4 cup butter, softened
2 tablespoons water
1 egg
42 York™ peppermint patties, unwrapped (from two 12-oz bags)
1 1/4 cups dark chocolate chips
1/2 cup heavy whipping cream
1 tablespoon Betty Crocker™ holiday candy sprinkles, if desired

Steps:

  • Heat oven to 375°F. In large bowl, mix cookie mix, softened butter, water and egg with spoon until soft dough forms.
  • Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake 6 to 8 minutes or until edges are set. Press 1 peppermint pattie on each cookie; cool 2 minutes on cookie sheet. Remove cookies to cooling rack. Cool completely, at least 1 hour.
  • In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 1 minute; stir. Microwave in 10- to 15-second intervals, stirring after each, until mixture is smooth. Spoon generous teaspoonful on top of each peppermint pattie on cookie; spread to cover candy. Sprinkle with candy sprinkles. Refrigerate cookies until set, about 15 minutes. Store covered in airtight container at room temperature with waxed paper between layers.

Nutrition Facts : Calories 150, Carbohydrate 23 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 17 g, TransFat 0 g

LEMON SNOWDRIFT BARS



Lemon Snowdrift Bars image

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.

Provided by Chef Beek

Categories     Bar Cookie

Time 1h35m

Yield 36 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 131, Fat 6.4, SaturatedFat 3.4, Cholesterol 22, Sodium 61.8, Carbohydrate 18.1, Fiber 0.4, Sugar 14.9, Protein 1.1

SNOWDRIFT BARS



Snowdrift Bars image

This is delicious and so irresistibly good. A great addition to the dainty tray, especially at holiday time!

Provided by Gerry

Categories     Dessert

Time 25m

Yield 16-18 serving(s)

Number Of Ingredients 12

1/2 cup butter
1 cup sugar
2 eggs (lightly beaten)
1 teaspoon vanilla
1 1/2 cups miniature marshmallows
1/2 cup coconut
2 cups vanilla wafer crumbs (I crush Nillas)
icing
4 ounces cream cheese
2 tablespoons butter
1 teaspoon vanilla
1 1/2 cups icing sugar

Steps:

  • Melt butter, add sugar, lightly beaten eggs and coconut. Cook over low heat until thickened.
  • Remove from heat, add vanilla and cool.
  • Add remaining ingredients, spread in a 9 inch pan and chill.
  • When cooled, frost with cream cheese icing.
  • ICING: Blend the cream cheese, butter and vanilla, beat til smooth and creamy. Add in the icing sugar, more if needed for desired consistency. Spread the amount of icing you wish to use for the cake and refrigerate the rest, find the extra icing great to have on hand to ice muffins or cupcakes.
  • Cooking time includes chilling time.

Nutrition Facts : Calories 357.3, Fat 17.5, SaturatedFat 9.1, Cholesterol 50.1, Sodium 187, Carbohydrate 48.8, Fiber 1, Sugar 26.7, Protein 2.8

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