California Lemon Crunch Bars

15
Servings
20 min
Preparation Time
40 min
Cook Time
Ingredients
Rating

California Lemon Crunch Bars are a bright, zesty, and wonderfully textured dessert perfect for entertaining. While this dessert is sweet, lemony, and makes for a great summer or spring treat, this recipe can also be enjoyed year-round.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

Crust &Topping
1 (7 oz) package shredded coconut
1/2 lb (2 sticks) margarine or butter, softened
1/2 cup firmly packed brown sugar
1 ½ cups Quaker® Oats (quick or old fashioned, uncooked)
3/4 cup all-purpose flour
1/2 cup chopped nuts
3/4 tsp ground cinnamon
1/2 tsp baking soda
Filling
2 (8 oz) containers lemon low-fat yogurt
1 (8 oz) container regular or light frozen whipped topping, (thawed)
2 tsp grated lemon peel
Lemon twists (optional)

Cooking Instructions

Heat oven to 350°F.
Place coconut in single layer in 13 x 9-inch baking pan.
Bake 18 to 20 minutes or until coconut is lightly toasted, stirring after 12 minutes.
Cool completely; set aside.
For crust, beat margarine and sugar in large bowl until creamy.
Add combined oats, flour, nuts, cinnamon and baking soda; mix well.
Reserve 1 cup coconut for topping.
Stir remaining coconut into crust mixture.
Press dough evenly onto bottom of ungreased 13 x 9-inch baking pan.
Bake 18 to 20 minutes or until golden brown.
Cool completely on wire rack.
For filling, combine all ingredients in large bowl.
Spread mixture evenly over cooled crust.
Sprinkle with reserved coconut, pressing lightly.
Cover and refrigerate 3 hours or as long as overnight.
Cut into squares; garnish with lemon twists, if desired.
Store covered in refrigerator.

Key Products

Quaker® Oats-Old Fashioned

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Heat oven to 350°F.
Place coconut in single layer in 13 x 9-inch baking pan.
Bake 18 to 20 minutes or until coconut is lightly toasted, stirring after 12 minutes.
Cool completely; set aside.
For crust, beat margarine and sugar in large bowl until creamy.
Add combined oats, flour, nuts, cinnamon and baking soda; mix well.
Reserve 1 cup coconut for topping.
Stir remaining coconut into crust mixture.
Press dough evenly onto bottom of ungreased 13 x 9-inch baking pan.
Bake 18 to 20 minutes or until golden brown.
Cool completely on wire rack.
For filling, combine all ingredients in large bowl.
Spread mixture evenly over cooled crust.
Sprinkle with reserved coconut, pressing lightly.
Cover and refrigerate 3 hours or as long as overnight.
Cut into squares; garnish with lemon twists, if desired.
Store covered in refrigerator.