No Bake Sweetened Condensed Milk Citrus Bars Recipes

Steps:

• Grease a 9" square pan.
• Dump Ritz crackers into food processor and grind finely or crush finely with a rolling pin.
• Mix with Skor bits and can of sweetened condensed milk.
• Press firmly into prepared pan.
• Store in refrigerator and cut into small squares.

Steps:

• Melt the condensed milk, butter, sugar, lemon rind, citrus juices and vanilla over medium heat.
• Add the dessicated coconut and cookie crumbs.
• Spray a square tin with nonstick spray. (Sorry, size of tin not given, but you'll be able to judge by sight).
• Press the mixture evenly into the tray and cool.
• Mix the confectioners sugar with just enough lemon juice to make it spreadable.
• Spread over the cookie bar mixture.
• Chill overnight until firm and cut into small blocks.

Steps:

• Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
• Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
• Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.

Steps:

• Beat cream cheese with an electric mixer until smooth and creamy. Add condensed milk and mix until blended. Beat in lemon juice and blend until smooth. Transfer mixture into the graham cracker pie crust.
• Place in the refrigerator until set, 3 to 4 hours.

Steps:

• Heat oven to 350°F. Grease square pan, 9x9x2 inches.
• Mix cookie crumbs and butter thoroughly with fork. Press evenly in bottom of pan. Refrigerate while preparing cream cheese mixture.
• Beat cream cheese in small bowl with electric mixer on medium speed until light and fluffy. Gradually beat in milk until smooth. Beat in lime juice and lime peel. Spread over layer in pan.
• Bake about 35 minutes or until center is set. Cool 30 minutes. Cover loosely and refrigerate at least 3 hours until chilled. For 36 bars, cut into 6 rows by 6 rows. Garnish with lime peel. Store covered in refrigerator.

Steps:

• FILLING.
• In a small bowl, mix Condensed Milk with the 1/4 cup Lemon Juice. It will appear runny at first but when it sits, it thickens. Set aside.
• In a square container (I use a Tupperware square container that I can seal with the lid) line with graham crackers. You will have to cut some crackers to fit. Take a bread and butter knife and gently saw through the cracker until it cuts through.
• Top with the lemon mixture.
• Top the lemon mixture with another layer of graham crackers. Again, you will have to cut some to fit around the edges.
• ICING.
• Cream the butter with a bit of the icing sugar until there are no lumps left. Add more icing sugar a bit at a time until it's too hard to stir. Add a tsp of lemon juice and mix until smooth again and no lumps remain. Keep alternating icing sugar and lemon juice until its of spreading consistency.
• Spread over top layer of graham crackers.
• Cover and let sit over night.
• Cut into squares and enjoy.