Ingredients for Lemon Snowdrift Bars
- 1/2 cup (113g) softened butter
- 2 large eggs
- 2 cups (400g) powdered sugar
- 1 cup (120g) shredded sweetened coconut
- 1 teaspoon vanilla extract
- Graham Wafer Crumbs
- Walnuts
- Mini Marshmallows
- Icing Sugar
- 1/4 cup (60ml) fresh lemon juice
- Milk
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How to Make Lemon Snowdrift Bars
- **Prepare the base:**
- In a medium saucepan, melt 1/2 cup (113g) of butter over low heat.
- Add 2 large eggs, 1 cup (200g) granulated sugar, and 1 cup (120g) shredded sweetened coconut.
- Cook over very low heat, stirring constantly, until the mixture thickens, about 10-12 minutes. (Mixture should coat the back of a spoon)
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Add 1 1/2 cups (150g) graham cracker crumbs and 1/2 cup (60g) chopped nuts (e.g., pecans or walnuts). Stir to combine.
- Gently fold in 1 cup (227g) mini marshmallows.
- Spread the mixture evenly into a greased 9x9 inch baking pan.
- Chill in the refrigerator until firm, about 45 minutes.
- **Make the Lemon Buttercream Icing:**
- In a medium bowl, beat 1/2 cup (113g) softened butter until light and fluffy using a hand mixer.
- Gradually add 2 cups (400g) powdered sugar and 1/4 cup (60ml) fresh lemon juice, alternating between the two, until well combined.
- Add 2-4 tablespoons of milk or cream, beating until the icing is light, fluffy, and creamy. (Add more lemon juice for a tangier flavor or milk/cream for smoother consistency).
- The icing should be thick but spreadable.
- Spread the icing evenly over the chilled base.
- Refrigerate for another 30 minutes to allow the icing to set.
- Cut into 1-inch squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
59g
Fat
16g
Carbs
6g
