My college friend Sarah recently started a blog. She’s one of the most crafty women I know & she’s also a great baker. I was so happy to discover her lemon white chocolate cookie recipe earlier this week.

I’ve been craving all things lemon since popping these babies out. I think it’s due to the fact that coming within 10 feet of lemon at the end of the pregnancy gave me heartburn. I’ve nommed like crazy on lemon squares from my mom’s friend & drank lemonade by the gallon.

I ventured out with Lucy in tow Wednesday, just happened to pass the cake mix aisle & somehow lemon cake mix & eggs ended up in my cart. And then the world smiled upon me & both babies napped *at the same time* Wednesday evening, so that I was able to make these delicious bars. Like Sarah says, seriously the BEST & EASIEST ever!

Ingredients
1 box lemon cake mix
1/2 c vegetable oil
2 eggs
1 c white chocolate chips

Preheat oven to 350. Mix together cake mix, oil & eggs. I mixed by hand for noise sake but you could use a mixer too.

Blend in the chips.

Smush & flatten the batter into a 8×8 pan. I used non-stick brownie pan but still sprayed in with Pam.

Sarah recommends baking for 18-19 minutes. My oven is slow & things got a little crazy {shocker right?}, so these bars baked for more like 20+ minutes. They are still delicious & I may or may not have enjoyed almost half a pan in the last day.

My favorite way to enjoy lemon treats is with fruit, especially raspberries. It makes them healthy, right {please say yes & go make these & enjoy}!