White Chocolate Lemon Bars

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  • Yield: 24 bars
  • Prep Time:  20 minutes
  • Bake Time: 42 to 49 minutes
  • Chill Time: 1 hour

Ingredients

  • 1 box ( layer size) lemon cake mix
  • 1/2 cup butter OR margarine melted
  • 4 eggs
  • 1 cup Karo® Light Corn Syrup
  • 1/4 cup butter OR margarine melted
  • 1 teaspoon lemon peel
  • 1 cup white chocolate chips
  • 1 cup Sliced Almonds

Directions

  1. Combine cake mix and 1/2 cup butter in a bowl until well blended. Press firmly into an ungreased 13 x 9-inch pan. Bake in a preheated 350°F oven for 12 to 14 minutes or until set.
  2. Combine eggs, corn syrup, 1/4 cup butter and lemon peel in a large bowl with a wire whisk until blended. Stir in chips and almonds. Pour over hot crust.
  3. Bake for 30 to 35 minutes or until set. Cool on wire rack, then refrigerate for at least 1 hour. Cut into bars; store in refrigerator.

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Corn Syrup

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White Chocolate Lemon Bars

  • Yield: 24 bars
  • Prep Time:  20 minutes
  • Bake Time: 42 to 49 minutes
  • Chill Time: 1 hour

Ingredients

  • 1 box ( layer size) lemon cake mix
  • 1/2 cup butter OR margarine melted
  • 4 eggs
  • 1 cup Karo® Light Corn Syrup
  • 1/4 cup butter OR margarine melted
  • 1 teaspoon lemon peel
  • 1 cup white chocolate chips
  • 1 cup Sliced Almonds

Directions

  • Combine cake mix and 1/2 cup butter in a bowl until well blended. Press firmly into an ungreased 13 x 9-inch pan. Bake in a preheated 350°F oven for 12 to 14 minutes or until set.
  • Combine eggs, corn syrup, 1/4 cup butter and lemon peel in a large bowl with a wire whisk until blended. Stir in chips and almonds. Pour over hot crust.
  • Bake for 30 to 35 minutes or until set. Cool on wire rack, then refrigerate for at least 1 hour. Cut into bars; store in refrigerator.