Strawberry Lemonade Bars
 
 
Author:
Makes: 20 bars
Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup butter flavor vegetable shortening
  • 2 ½ cups granulated sugar
  • 4 large eggs + 2 egg yolks
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon zest (zest of 1 lemon)
  • 1 ½ tablespoons lemon juice
  • ½ teaspoon strawberry flavoring
  • 2 teaspoons strawberry jello powder
  • 2-3 drops pink food coloring gel
  • 2-3 tablespoons nonpareil sprinkles (optional)
Directions
  1. Preheat oven to 350° F. Line a 9” x 9” pan with foil extending over the edges. Spray the foil lightly with non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, salt.
  3. Place vegetable shortening in a large microwave safe bowl and microwave about 1 minute until melted.
  4. Into the bowl of melted shortening mix in the sugar. Add the eggs, yolks, and vanilla. Mix with a large spoon until smooth. Gradually stir in the flour mixture until combined.
  5. Remove 2 cups of batter and place into the medium bowl. Stir in the strawberry flavor, jello powder, and a few drops of food coloring (until pink).
  6. To the remaining batter in the large bowl, add the lemon zest and juice and stir to combine.
  7. Spread the lemon batter evenly into the prepared pan. Pour the strawberry batter over the lemon batter, then use a rubber spatula to gently spread evenly over the lemon batter without disturbing the lemon layer.
  8. Sprinkle nonpareils generously over the batter.
  9. Bake for 30-35 minutes until golden brown and a toothpick inserted in center comes out clean.
  10. Cool completely in pan on wire rack.
  11. When cool, remove from pan by lifting the overhanging foil.
  12. Cut into bars. For longer shipping times, wrapping the entire pan of lemon bars without cutting will preserve moisture and keep the bars chewy for longer.
  13. Store at room temperature in an airtight container or ziplock bag for 2** weeks.
Packing tips
Double wrap bars individually or in pairs in plastic wrap before placing in airtight containers or ziplock bags. For longer shipping times, I recommend not cutting into individual bars, but wrapping the entire square first in foil to keep the bars from drying out, then in plastic wrap for an airtight seal. Include a plastic knife in the care package.
Recipe by The Monday Box at http://themondaybox.com/2015/05/strawberry-lemonade-bars/