Ingredients
2 cups crushed unsalted top saltines1/2 cup butter, melted1 cup white baking chips1 cup sweetened shredded coconut1 cup coarsely chopped almonds1 cup (6 ounces) semisweet chocolate chips1 can (14 ounces) sweetened condensed milk1/4 cup lemon curd2 tablespoons grated lemon zest, divided
Preparation
Preheat oven to 375°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides. In a large bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan. Sprinkle with white chips, coconut, almonds and chocolate chips.
In a small bowl, combine milk, lemon curd and 1 tablespoon zest. Pour over chips. Sprinkle with remaining 1 tablespoon zest. Bake until edges are golden brown, 25-30 minutes. Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars. Store in an airtight container.
