Melt butter and white chocolate chips in a saucepan over medium heat stirring constantly. Once melted, remove from heat and stir in lemon curd.
Pour chex into large paper bag, add lemon mixture over cereal. Fold bag down to seal. Shake well. Add powdered sugar and shake again to coated. Spread out on cookie sheet to cool. Store in airtight container at room temperature.
From-Cathy Trochelman, lemontreedwelling.com
Originally Submitted
6/14/2013
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