Lemon tastes like sunshine. Not the relentless burning sunshine of a desert summer, of course. Lemon tastes like the light, delightful sunshine that kisses your face on a spring day. Lemon makes me smile.
I love lemon bars – but let’s be honest. I rarely have the time and patience to make them.
So when I saw the recipe for lemon bar muddy buddies on LemonTreeDwelling.com I couldn’t wait to try it.
They really do taste just like lemon bars, but the delightful crunch takes them a step above, in my opinion. I’d take these any day over the traditional lemon bars, even before considering how quick and easy they are!
I adapted the recipe to suit our own tastes and needs. This makes a giant batch with plenty to share!
LEMON BAR MUDDY BUDDIES
10 oz jar lemon curd
1 package white chocolate chips
1/2 c. (1 stick) butter
12 c. Rice Chex
3-4 c. powdered sugar
Melt the white chocolate, butter, and lemon curd in the microwave for 2-3 minutes, stirring every 30 seconds or so until melted and smooth.
Add Rice Chex to a large container with lid, then pour the lemon mixture over top. Place the lid on the container and shake until cereal is evenly coated.
Add powdered sugar to mixture and shake again until cereal is well-coated.
Spread the mixture on parchment paper or two jelly roll pans and allow to cool completely.
Store in an airtight container if you won’t be eating them immediately.
Somehow these feel lighter and more sophisticated than the traditional muddy buddies. They’re lovely on the table at a book club, luncheon or tea party.
They also get a big thumbs up from my very manly men and were a big hit at our recent family reunion auction.
When presenting this treat as a gift (or auction item) I like to fill a mason jar, tie a pretty bow and add a tag. Not only is the jar reusable, the glass allows the lemony goodness to really shine through.
With just a few little touches a simple bit of sweetness becomes quite special and makes a big impression – no patience required!
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I made these for Christmas goody bags and they were stale in no time. I stored them in a large ziplock bag on the counter. I did use a 10.5 oz jar of curd instead of 10. Is that the problem?
Mine usually last a few days in a Ziplock without any problem at all. I don’t think we’ve had them around longer than that to try it out. It could be your climate! I live in the desert, so humidity is not a problem for me. Perhaps storing it in the refrigerator would help!