Lemon Bars with Kit Kat Crust
This recipe for absolutely dreamy cream cheese Lemon Bars with Kit Kat Crust has the unique combination of lemon bars with a candy bar crust.
- Five 1.5 ounce (or about 14 mini-sized) Kit Kat Candy Bars
- 8 ounces cream cheese, (at room temperature)
- 2 cups powdered sugar, (measure then sift)
- 1 large egg
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon extract
- 1½ teaspoons finely grated lemon zest
- ⅓ cup all purpose flour
- ⅓ cup granulated white sugar
- ½ teaspoon lemon extract
- 2 tablespoons butter, (softened)
- Preheat the oven to 400°F.
- In a food processor, finely chop the Kit Kat Bars. Spread evenly in the bottom of an 8x8 inch square pan. Bake for 5 minutes. Set aside.
- In a large bowl, use an electric mixer to blend the cream cheese on high. Add the powdered sugar and egg and beat until smooth, scraping down the sides of the bowl. Add the lemon juice, lemon extract and lemon zest, and mix well. Pour the filling evenly over the Kit Kat crust.
- In a medium bowl, use a fork to combine the flour, sugar, lemon extract, and softened butter until crumbly. Sprinkle the topping evenly over the lemon bar filling.
- Bake for 18 to 20 minutes, or until the topping is lightly browned. Let cool completely; cut into bars.
This is definitely a different kind of lemon bar recipe. And if you’re looking for a traditional lemon bars recipe, this isn’t it. But what I can tell you is that this one has a very creamy, delicious lemon filling. And if you factor in the Halloween candy bar stash that your kids bring home, the crust ingredient of Kit Kat candy bars might be easy to acquire! Either that, or plan ahead and buy Kit Kats to hand out to your trick-or-treaters (setting a few aside for this recipe).
Kit Kat candy bars
cream cheese
powdered sugar
egg
freshly squeezed lemon juice
lemon zest
lemon extract
all purpose flour
granulated white sugar
butter
How to make Lemon Bars with Kit Kat Crust:
The complete, printable recipe is at the end of this post.
PREPARE THE CRUST:
In a food processor, finely chop the Kit Kat Bars. Spread evenly in the bottom of an 8×8 inch square pan. Bake for 5 minutes. Set aside.
MAKE THE FILLING:
ADD THE TOPPING:
How to store Kit Kat Lemon Bars:
Store in a sealed container at room temperature for 3 to 4 days. They also freeze well in a sealed container for about a month.
What I Love About This Recipe:
I love the unexpected chocolate crust!
It’s a good way to use up Kit Kat candy bars that are collected in your child’s Halloween stash.
The cream cheese addition in the lemon bars makes these super decadent and delicious.