Lemon Magic Bars
Lemon Magic Bars are a zesty, bright and delicious play on the traditional Magic Bar Recipe.
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
- ServesMakes 12-16 Bars
Ingredients
- 18 Full Sized Graham Crackers
- 1.5 Sticks of Salted Butter
- 2 TBS Fresh Lemon Juice
- 1 bag (11 oz) White Chocolate Chips
- Zest from 2 Lemons (About 3 TBS)
- 1/2 C Chopped Walnuts
- 1 - 14 oz Can Sweetened Condensed Milk
- 1 C Shredded Sweetened Coconut
Method
Prepare the Graham Cracker Crust
Preheat the oven to 350 F. In a food processor or bowl, blend or smash the graham crackers until they are finely ground. Melt the butter and pour it into the bowl. Add the fresh lemon juice. Stir to combine.
Line a 9X13 baking dish with parchment paper. Pour the graham cracker mixture evenly, and press down with your fingers or the bottom of a glass.
Next, sprinkle the white chocolate chips evenly over the pressed graham cracker crust. Then sprinkle the lemon zest, and chopped walnuts. Drizzle the sweetened condensed milk evenly over the mixture. Top with coconut.
Bake for 25-30 minutes, or until the coconut is golden brown. Allow to cool before serving.
Lemon Magic Bars - Video
Lemon Magic Bars - Method
A little something about me….I am IN LOVE with magic bars. They are one of life’s perfect desserts. They are on par with hot gooey chocolate chip cookies with a scoop of vanilla ice cream on top, berry cobbler, or BTS cake. Since it’s spring, I thought I’d like to try and re-invent this recipe to feel a bit more bright. I hope you enjoy these Lemon Magic Bars!
First you’ll start off by smashing or blitzing your graham crackers to bits. You can use a food processor for this or good ol’ fashioned elbow grease. I like to put the graham crackers in a bowl and smash it with a can or heavy mug. Once you’ve pulverized the graham crackers, you’ll then add the melted butter and fresh lemon juice and give it a good mix.
Fresh Lemon Juice VS Refridgerated
Listen guys, if you’re thinking, “I’ll just omit the lemon zest and use lemon juice in my fridge”, then probably don’t make this recipe. It’s not going to be great for you. Here’s why – this recipe is a simple one. It has minimal ingredients. If you take out one of those ingredients (especially the key ingredient – lemon), it’s not going to be good. Trust me, fresh lemon juice and freshly zested lemon is what’s going to make you an amateur or a professional today.
Now that we’ve got that settled, next you’ll prep your 9X13 baking pan with parchment paper. No need to grease the pan or anything! Pour your graham cracker mixture into the pan and spread evenly. Press down with your fingers or cup. I like to use a glass cup or measuring cup for this.
Finally, you’ll sprinkle all of your ingredients over the graham cracker mixture. First start with the white chocolate chips, then the lemon zest. Next add in the chopped walnuts, and drizzle the sweetened condensed milk as evenly as possible over all of it. Top it off with the coconut shreds. I love leaving the coconut for last. It’s so delicious toasted! Bake for 25-30 minutes or until the coconut is golden brown.
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