Lemon Nut Bars Recipe

Name: Lemon Nut Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/3 cups flour; 1/2 cup packed brown sugar; 1/4 cup granulated sugar; 3/4 cup (1-1/2 sticks) butter or margarine, softened; 1 cup old-fashioned or quick-cooking oats, uncooked; 1/2 cup chopped PLANTERS Nuts Rite Aid Buy 1 Get 1 Free thru 02/06; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1 egg; 3 Tbsp. fresh lemon juice; 1 Tbsp. grated lemon peel

Servings: persons

1-1/3 cups flour
1/2 cup packed brown sugar
1/4 cup granulated sugar
3/4 cup (1-1/2 sticks) butter or margarine, softened
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped PLANTERS Nuts Rite Aid Buy 1 Get 1 Free thru 02/06
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
3 Tbsp. fresh lemon juice
1 Tbsp. grated lemon peel

1
Stir flour and sugars in medium bowl; cut in butter until mixture resembles coarse crumbs.
2
Stir in oats and nuts.
3
Reserve 1 cup.
4
Press remaining mixture onto bottom of greased 13x9-inch baking pan.
5
Bake at 350F for 15 minutes.
6
Beat cream cheese, egg, juice and peel in small mixing bowl with electric mixer on medium speed until well blended.
7
Pour over crust; sprinkle with reserved crumb mixture.
8
Bake 25 minutes.
9
Cool.
10
Cut into bars.

848

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/3 cups flour, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 3/4 cup (1-1/2 sticks) butter or margarine, softened, and more.

Yes, Lemon Nut Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Nut Bars

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