White Chip Lemon Bars

Break out this lemon dessert recipe any time of year for a relaxing taste of summer. Try fresh lemon juice for an extra boost of flavor.

Ingredients

	Amount Per Serving	% DV *
Calories	160
Calories from Fat	70
Total Fat	7 g	11% DV
Saturated Fat	5 g	25% DV
Trans Fat	0 g
Cholesterol	35 mg	12% DV
Sodium	55 mg	2% DV
Total Carbohydrates	23 g	8% DV
Dietary Fiber	0.0 g	0% DV
Sugars	15 g
Protein	2 g
Vitamin A		4% DV
Vitamin C		2% DV
Calcium	0 mg	0% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

160

Calories from Fat

Total Fat

7 g

11% DV

Saturated Fat

5 g

25% DV

Trans Fat

0 g

Cholesterol

35 mg

12% DV

Sodium

55 mg

2% DV

Total Carbohydrates

23 g

8% DV

Dietary Fiber

0.0 g

0% DV

Sugars

15 g

Protein

2 g

Vitamin A

4% DV

Vitamin C

2% DV

Calcium

0 mg

0% DV

Iron

2% DV

	Amount Per Serving	% DV *
Calories	160
Calories from Fat	70
Total Fat	7 g	11% DV
Saturated Fat	5 g	25% DV
Trans Fat	0 g
Cholesterol	35 mg	12% DV
Sodium	55 mg	2% DV
Total Carbohydrates	23 g	8% DV
Dietary Fiber	0.0 g	0% DV
Sugars	15 g
Protein	2 g
Vitamin A		4% DV
Vitamin C		2% DV
Calcium	0 mg	0% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

160

Calories from Fat

Total Fat

7 g

11% DV

Saturated Fat

5 g

25% DV

Trans Fat

0 g

Cholesterol

35 mg

12% DV

Sodium

55 mg

2% DV

Total Carbohydrates

23 g

8% DV

Dietary Fiber

0.0 g

0% DV

Sugars

15 g

Protein

2 g

Vitamin A

4% DV

Vitamin C

2% DV

Calcium

0 mg

0% DV

Iron

2% DV

1 cup granulated sugar , divided

2 eggs , slightly beaten

1/4 cup lemon juice

2 teaspoons freshly grated lemon peel

1-1/4 cups all-purpose flour , divided

1/3 cup butter or margarine , softened

1 teaspoon powdered sugar

3/4 cup HERSHEY'S Premier White Chips

Directions

1. Heat oven to 350°F.

2. Combine 1 cup flour and 1/4 cup granulated sugar in medium bowl; cut in butter with two knives until mixture resembles coarse crumbs. Press mixture onto bottom of 9-inch square baking pan.

3. Bake 15 minutes or until lightly browned. Remove from oven; sprinkle white chips over top. Stir together eggs, lemon juice, lemon peel, remaining 1/4 cup flour and remaining 3/4 cup sugar in medium bowl; carefully pour over chips and crust.

4. Bake 15 minutes or until set. Cool slightly in pan on wire rack; sift powdered sugar over top. Cool completely in pan on wire rack; cut into bars. Makes 16 bars.