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Citrus Cream Bars
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Citrus Cream Bars
YIELD Makes about 2 dozen bars
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INGREDIENTS
| 1‑1/4 | cups finely crushed chocolate sandwich cookies |
| 2/3 | cup butter, softened, divided |
| 1‑1/2 | cups powdered sugar |
| 1 | tablespoon milk |
| 1‑1/2 | teaspoons grated orange peel |
| 1/2 | teaspoon lemon peel |
| 1/2 | teaspoon vanilla |
| 1/4 | cup semisweet chocolate chips, melted |
PREPARATION:
- Combine cookie crumbs and 1/3 cup butter in medium bowl. Press onto bottom of ungreased 9-inch square baking pan. Refrigerate until firm.
- Combine powdered sugar, remaining 1/3 cup butter, milk, orange peel, lemon peel and vanilla in small bowl. Beat with electric mixer at medium speed, scraping bowl often, until light and fluffy. Spread over crust.
- Drizzle melted chocolate over filling. Refrigerate about 2 hours or until firm. Cut into bars. Store leftovers in refrigerator.
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Cookie Bars
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