NO BAKE WHITE CHOCOLATE LEMON MERINGUE PIE BARS

No Bake White Chocolate Lemon Meringue Pie Bars image

Provided by @MakeItYours

Number Of Ingredients 13

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- 200g / 7 oz / 1 1/2 cup Petits beurres or Graham crackers
crumbs (about 23 cookies)
- 113g / 4 oz / 1 stick of butter, melted
- 1 Tbsp light brown sugar
- 396g / 14 oz / 1 can condensed milk
- 56 g / 2 oz / 1/2 stick butter, cubed
- Pinch salt
- 340g / 12 oz / 2 cups white chocolate chips or chopped
- 30g / 1 oz/ 2 Tbsp Lemon Curd
- 30g/ 1 oz / 2 Tbsp Lemon Juice
- 1 tsp Lemon Extract
- 1 Tbsp Lemon Zest
- 150g / 5.3 oz/ 3 cups Mini Marshmallows

Steps:

- Butter an 8×8 inch (20cmx20cm) pan or line it with parchment paper ( leaving a 2-inch /5 cm overhang on two sides ).
- In a bowl, mix together the crushed cookies crumbs, melted butter and sugar. Transfer to the pan and press it down lightly and evenly with your fingers. Set aside. Refrigerate until ready to use.
- In a large microwave safe bowl combine condensed milk , butter and salt.
- Microwave on high for 3 minutes. It will be very bubbly.
- Add the chocolates chips or chopped chocolate.
- Stir well until all the chocolate is melted and the mixture is really smooth.
- Add the lemon curd, lemon juice, lemon extract and lemon zest. Mix one more time.
- On top of the cookie crust, spread evenly to the edges of the prepared pan. Smooth the top. Sprinkles marshmallows on top and press lightly to make sure it will stick to the bars.
- Refrigerate or freeze until completely set.
- Using the parchment paper overhangs, lift bars from pan and transfer to a cutting board. Torch the marshmallows if you want to and then cut into 25 squares.