Categories: Snack Bars

Ingredients

• 12 tbsps (1 1/2 stick) butter, softened, divided use
• 4 1 oz squares white chocolate, divided use
• 1 1/2 tbsps pasteurized egg product (ex Egg Beaters)
• 1 cup quick cooking oats, uncooked
• 1 1/2 cups sweetened flake coconut
• 1/2 cup finely chopped almonds
• 1 tsp vanilla extract
• 2 1/2 tbsps lemon juice
• 2 1/2 cups powdered sugar, divided use
• 2 tsps grated lemon zest

Directions

1. Lightly spray a 9×9×2 inch pan with nonstick cooking spray; set aside.

2. In a saucepan, melt 8 tablespoons (1 stick) butter with 2 squares of the white chocolate until smooth. Remove from the heat and stir in the egg product, oats, coconut, almonds, vanilla and 1/2 cup of the powdered sugar. With a large square of the wax paper, press mixture in prepared pan. Chill for 1 hour.

3. In a medium bowl, blend the remaining 2 cups powdered sugar with the lemon zest, lemon juice and 3 tablespoons of the remaining softened butter, mixing until it has an icing like consistency. Spread lemon mixture over the oat mixture in the pan. Chill for 30 mins.

4. In a small saucepan, melt the remaining 1 tablespoon of butter with the remaining 2 squares white chocolate. Spread over the top of the bars. Chill 1 hour to set chocolate. Cut into 16 bars. Store in covered containers between layers of wax paper.

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