Citrus Cream Bars the Editors of Publications International, Ltd.
Citrus Cream Bars
Makes about 2 dozen bars
|1-1/4||cups finely crushed chocolate sandwich cookies|
|2/3||cup butter, softened, divided|
|1-1/2||cups powdered sugar|
|1-1/2||teaspoons grated orange peel|
|1/2||teaspoon lemon peel|
|1/4||cup semisweet chocolate chips, melted|
- 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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