This is a cool and refreshing square recipe – very nice on a hot summer day, great to take along on a picnic.

Snowdrift Bars

Joan Donogh
Graham wafer bar with walnuts and miniature marshmallows topped with lemon frosting.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 16

Ingredients
  

Base:

  • 1/2 cup butter
  • 2 eggs beaten
  • 1 cup sugar
  • 1/2 cup coconut
  • 1 teaspoon vanilla
  • 2 cups graham wafer crumbs
  • 1/2 cup chopped walnuts
  • 1 1/2 cups miniature marshmallows

Lemon Butter Icing:

  • 1/4 cup butter softened
  • 2 cups icing confectioners' sugar
  • 2 tablespoons lemon juice
  • Cream

Instructions
 

Base:

  • Melt butter in a saucepan. Add eggs, sugar, and coconut. Cook over low heat until thickened, about 10 minutes. Remove from heat and stir in vanilla.
  • Add graham wafer crumbs and walnuts and stir to combine. Fold in miniature marshmallows. Spread in a 9 inch square pan. Chill until firm. Ice with Lemon Butter Icing.

Lemon Butter Icing:

  • Beat butter until fluffy. Blend in icing sugar and lemon juice. Add enough cream to make a spreadable frosting.
  • Spread frosting on cooled base. Refrigerate. Cut into squares.

Notes

You can also use colored miniature marshmallows, although the bars won't look quite so "snow drifty".

 

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