Note: So I must admit, I tried this recipe out using a different type of peanut butter first. Like I said before I love peanut butter, so I have several types always in my cabinet. I have this one called PB2, which is a powdered peanut butter. It truly has a great fresh taste when you prepare the peanut butter, however it's make up is a bit different, it has less fat than the regular peanut butter, so the fudge did not turn out with the best consistency. However, it tasted really good, so I couldn't let it go to waste... so I dipped it in chocolate and made some chocolate covered peanut butter treats out of them instead. :)
Monday, June 10, 2013
The other night I was hungry for lemon meringue pie, but really didn't want to make a whole big pie. For some reason, no one else really would probably eat the pie with me in my house and I'd have to eat the entire thing! So I opted to make a different variety of the lemon meringue pie by converting it into bars. I had the same flavors as if it was in the pie format-- a graham cracker buttery crust, tart lemony pie filling, and of course, ooey, gooey roasted marshmallow meringue-like topping. The bar format wasn't exactly portable, as I had to use a fork for a few of the times I ate them, but it was still really tasty, not to mention easy to throw together. So Lemon Meringue Bars were born. This was one of those late night creations I made, so I unfortunately didn't have a ton of pictures to go. Enjoy this summery treat.
Lemon Meringue Bars
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
4 tablespoons sugar
1 can of Lemon Pie Filling
about 2-3 cups of mini marshmallows
(or enough to just give it a nice even single layer across the pie filling)
Mix crust ingredients together and press in the bottom of an 8x8 inch pan that has been sprayed or lined with parchment paper for easy removal of the bars. Bake at 350 for maybe 5-8 minutes just enough to start to set up the graham cracker crust. Pour over the can of lemon pie filling and place marshmallows on top to completely cover the lemon filling. Bake again for another 10-15 minutes or until marshmallows start to get a golden brown color. If the oven is not turning it to the golden brown you'd like, you could also put it in the boiler for a few minutes to speed up the process. Next, set aside and chill the lemon meringue bars before cutting.