Print
An overhead shot of a raspberry seven layer bars with a white chocolate drizzle

Lemon Raspberry Magic Bars

  • Author: Beyond Frosting
  • Prep Time: 90 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 12-15 bars

Description

These Lemon Raspberry Magic Bars start with a buttery shortbread crust and are layered with lemon zest, macadamia nuts, white chocolate, shredded coconut and raspberry jam. A modern twist on a classic seven-layer bar. 

Ingredients

  • 1 Box (10oz) shortbread cookies
  • ½ cup unsalted butter, melted
  • 1 can (14oz) sweetened condensed milk
  • 1 large lemon, zested
  • ¾ cup macadamia nuts, chopped
  • 1 cup shredded sweetened coconut
  • 1 cup white chocolate chips
  • For the topping
  • 1 jar (13 oz or 1 cup) raspberry jam
  • 2 tablespoons heavy whipping cream
  • ¼ cup white chocolate chips
  • 1 large lemon, zested

Instructions

  1. Preheat the oven to 350°. Line a 9”by13” pan with parchment paper
  2. Grind the package of shortbread cookies into a fine crumb using a food processor or blender.
  3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds.
  4. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. Press the mixture into the bottom of the pan.
  5. Pour the can of sweetened condensed milk over cookie crumbs; use the back of a spatula to spread if necessary. Then zest the lemon over top.
  6. Next, pour the chopped macadamia nuts, shredded coconut and white chocolate chips over top of the sweetened condensed milk to cover evenly.
  7. Bake the bars at 350° for 22-25 minutes. Remove the bars from oven and allow to cool for at least 30 minutes. Then place the bars in the refrigerator for at least an hour to allow the bars to harden. Remove when ready to serve.
  8. One cooled, gently spread the raspberry jam on top of your bars.
  9. In a microwave-safe bowl, microwave the heavy whipping cream for 20-30 seconds until bubbling.
  10. Remove the hot cream from the microwave and pour in the chocolate chips. Allow to sit for 1 minute, then stir until smooth. The ganache should be thick enough to pipe but thin enough to slowly run off the spoon.
  11. Use a spoon or piping bag to drizzle ganache on top of the bars and top with additional lemon zest. Slice before the ganache sets. I suggest keeping the bars refrigerated so the crust stays firm.
Recipe Card powered by