Lemon White Chocolate Bars with King’s Hawaiian Crust


This recipe is from cousin Debbi in Texas.


1/2 cup graham cracker crumbs
1/4 cup butter melted
1 can (14 ounces) Sweetened condensed milk
1 tablespoon lemon zest (from one large lemon)
4 tablespoons lemon juice (from one large lemon)
1 teaspoon vanilla extract
1 egg
1 cup white chocolate chips


  1. Preheat oven to 350 degrees. Line a 9×9” pan with foil and spray with cooking spray.
  2. Tear up the King’s Hawaiian Dinner Rolls and add to a food processor. Pulse a few times until only crumbs remain.
  3. Add bread crumbs and graham cracker crumbs to a large bowl. Pour melted butter over the crumbs and stir well. Pour into prepared pan and press firmly to compact. Bake for 15 minutes, or until the edges just begin to brown.
  4. Meanwhile stir together the sweetened condensed milk, lemon zest, lemon juice, vanilla, and egg.
  5. Remove hot crust from the oven. Sprinkle white chocolate over the top. Pour the lemon mixture evenly over the crust. Bake for an additional 23 minutes, until it just starts to brown around the edges and center is jiggly but bounces back when touched. Cool completely before cutting into bars.



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