Limoncello Bars are a delightful, tangy dessert that captures the bright and refreshing flavors of limoncello, the famous Italian lemon liqueur. These bars offer a perfect balance of sweetness and citrus zing, making them a delicious treat for any occasion. Whether you’re hosting a gathering, enjoying a quiet afternoon, or craving something sweet and vibrant, limoncello bars provide a unique and flavorful twist on traditional lemon desserts.
The base of the bars is typically a buttery, shortbread-like crust that’s tender and slightly crumbly. This provides a perfect foundation for the rich, creamy lemon filling, which is infused with limoncello. The filling is made with fresh lemon juice, zest, and a generous splash of limoncello, giving the bars their signature citrus flavor with just a hint of alcohol. The texture of the filling is smooth and velvety, creating a perfect contrast to the crisp crust.
As they bake, the limoncello bars turn golden and firm up, with a light dusting of powdered sugar on top for a finishing touch. The combination of tangy lemon and the subtle warmth from the limoncello creates a mouthwatering experience, making each bite refreshing and indulgent at the same time.
Limoncello bars can be served as a sophisticated dessert after a meal, or they can be enjoyed as an afternoon snack with a cup of tea or coffee. They’re a great addition to any celebration, from a spring gathering to a summer party, and they offer a fun way to bring the taste of Italy to your table.
For an extra touch, try garnishing the bars with lemon zest or even a small slice of candied lemon for an added burst of flavor and elegance.
Ingredients
- 1 cup all-purpose flour sifted
- 1/2 cup unsalted butter room temperature
- 1/4 cup powdered sugar
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 cup limoncello liqueur
- 3 units large eggs beaten
- 1/2 cup lemon juice freshly squeezed
- 1 tablespoon lemon zest finely grated
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- In a medium bowl, mix together the sifted flour, room temperature butter, and powdered sugar until crumbly. Press into your prepared baking dish.
- Bake for 15 minutes or until lightly golden. Set aside to cool.
- In another bowl, whisk together the granulated sugar, 2 tablespoons of flour, limoncello, beaten eggs, lemon juice, and lemon zest.
- Pour the lemon mixture over the baked crust and return to the oven.
- Bake for an additional 15 minutes, or until the filling is set. Allow to cool completely before cutting into bars.
These Limoncello Bars are a hit at every party! So refreshing and zesty! 🍋
Simple recipe, but i think you could just use lemonade instead of limoncello for kids. Just sayin’.
Absolutely love these bars! Perfect for summer! 😍
I tried these bars last weekend and they were a huge hit at my BBQ! So zesty and refreshing. 🍋
I dunno, mine came out kinda runny. Did I do something wrong? 😕
Maybe you didn’t bake it long enough? It should be firm once it cools! 🍋
Not gonna lie, I was skeptical about pouring a wet lemon layer over a short crust bake, but it worked. Texture is like a cross between lemon bars and cheesecake-ish vibes.
1/4 cup limoncello?? I did 1/4 *cup* and it burned my tongue 😂 Still good, just potent.
Ouch 😂 but honestly that makes sense—1/4 cup is already pretty boozy. I’d stick close to the measurement next time.
Not gonna lie, way too lemony for me. Also I used bottled lemon juice (sorry) and it tasted a little flat. Would work better with fresh juice.
What even is limoncello? Can I just use extra lemon juice instead? Not sure if I wanna run to the store.
I followed the recipe, but mine looked nothing like the pic. Why is that??
I found the recipe a bit confusing. I wasn’t sure if the butter should be melted or just soft. Result was okay but not as good as I hoped.
I had the same confusion! I just used soft butter and it turned out fine. Maybe the instructions could be clearer?
Idk, butter is butter, melted or softened, it should work either way. Maybe you just didn’t bake it long enough?
I don’t know, the idea of limoncello in bars just sounds odd to me. Can it really taste good?
Too much lemon… for me. My jaw was like pucker mode lol. If you love tart desserts this is great, otherwise maybe cut the lemon juice.
Too much fuss for not enuf taste, I think. I’ll stick to brownies.
Yum! 🍋💛
These limoncello bars are a delight! The sourness is perfectly complemented by the sweetness. 5 stars!
Lemon bars are life!!! I love these so much. Made these for my grandma’s birthday and she loved them too! 🥳
These limoncello bars are a total game changer! So refreshing and zesty, I can’t get enough!
Totally agree! These are the best! I made them for a party and everyone loved them!
Limoncello? Never heard of it. Can I use lemonade instead? 🥴
Mine turned out runny in the middle after the second bake. I probably underbaked or my eggs were smaller. When I baked longer, it firmed up. Good recipe—just watch timing!
Good but I made a dumb mistake: I forgot to sift the flour. Still tasted fine, so… whatever. Would recommend sifting anyway for the crumb.
These are the best! Tangy and sweet, my family loved them! 5 stars!
Really tasty, but I think my bake time needed a couple extra minutes. The filling was a little wobbly until about 20–22 minutes. Still super lemony though—will make again.
I don’t know about using limoncello. Seems like a fancy ingredient. Can I just use lemonade?
Honestly, don’t believe the hype. They are okay, but nothing special honestly. Just like any other lemon bars.
I found these too sweet for my taste. The lemon flavor was nice but I couldn’t finish a whole bar.
My kids loved these! We ate them all in one go! Definitely making again!
That’s awesome! I’m glad your kids enjoyed them. Mine refuse to eat anything with lemon, but I might give these a shot anyway!
Wow, all gone in one go? Sounds like a winner! But like, what’s limoncello? Is that safe for kids? Just curious!
Yummy!!! Must try! Will make it for my party! 🤗
Yum! I added a bit of vanilla extract. So good! Definitely making again. 😍
Can I use lemon zest from a bottle? Don’t have fresh lemons! Help!
Okay but why is there lemon juice AND zest AND limoncello… it’s basically lemon overload. 😅 I laughed while baking but they turned out tasty. Would not serve to someone who hates sour.
Totally fair—it’s definitely a lemon party 😄 But I think the zest is for that big aroma, while the juice is the bright flavor, and the limoncello adds a slightly boozy sweetness to balance it out.
I ain’t got any limoncello, but I used vodka instead. They turned out weird but at least they are lemony??
Yum! Perfect for summer parties! Just made them and they disappeared in minutes!!
Why are there two different flours? I mixed it like it said and it was ok, but the filling seemed runny before baking—scared me at first. Came out fine in the end.
I think it’s cause the crust needs the sifted flour (for the crumbs/texture) and the filling uses flour too to “gel” with the eggs. I used regular flour—didn’t sift—and mine was a bit uneven but still tasty lol. Next time bake a couple extra mins if it’s too loose.
Good question! The extra 2 tablespoons of flour in the filling is mainly to thicken that lemon/eggs mixture so it sets after the second bake. If it looked runny before baking, that’s pretty normal—it firms up in the oven.
Too much lemon for my taste. I prefer desserts that are more on the chocolatey side. Just not for me.
I totally get that! Lemon desserts can be really hit or miss. Chocolate is always a safe bet. 🥰
Super easy to make! Just had a small bite, and I’m already hooked!
Just okay. Tastes more like a lemon tart than bars. Wouldn’t make again.
Limoncello?? Sounds fancy! Haha. I’ll stick with my regular lemon bars.
I don’t even know what limoncello is, but these bars were okay. Just kinda tart… 🤷♂️
I followed the timing exactly but my center didn’t fully set after 15 minutes. I ended up baking 8 minutes longer—still delicious though.
Pretty good overall, but I think the crust was a little too soft for me—maybe I didn’t press it firmly enough. Still tastes like a fancy lemon bar you’d pay too much for.
That makes sense—if the crumb crust isn’t packed firmly, it can stay a bit soft. Next time I’d really press it down (and even chill the pan for 10–15 min before baking).
I actually had the opposite problem… mine came out a little dry, not soft. Maybe your lemon juice measurement was off? Either way, “fancy lemon bar” is accurate lol.
Followed the recipe exactly and mine came out a little too sweet, but the texture was great. Next time I’ll reduce the granulated sugar in the filling slightly.
Mine were sweet too! I think the combo of granulated sugar + limoncello is a lot—dropping the granulated sugar a bit makes total sense. Did you measure the lemon juice carefully?
Not great, not terrible. I’m not sure if I mixed it right, but I ain’t making again.
I dunno, they turned out kinda weird for me. Maybe I messed up? 🤔
Limoncello bars? Sounds fancy but easy enough. Gonna try it, even if I mess up the zest lol.
These turned out amazing! The flavor is delightful and perfect for summer. 🍋
I’m so glad you loved them! They are such a perfect treat for summer. 😍
Yummy! Can’t wait to share these with my friends at the party! 🍋🎉
I made this recipe but accidentally used lime juice instead of lemon. Oops! Still tasted good though. 😄
Lime juice? That’s an interesting twist! Glad it still turned out tasty. I might try that next time!
Using lime instead of lemon? Nah, ain’t gonna work. You should stick to the recipe for best results.
The crust step is oddly vague—“crumbly” doesn’t say how sticky it should be. Mine felt dry, so I added a teaspoon of milk. Turned out fine, just not exactly as written.
I think “crumbly” is enough… my crust was dry too but I figured it’s supposed to be like shortbread crumbs. I pressed harder and it came out fine, no milk needed. Maybe your butter was too cold?
Totally agree—the crust step is vague. “Crumbly” is the kind of word that means different things to everyone. I add just enough liquid (usually 1–2 tsp) so it clumps when pressed, and it helps it set up cleanly.
Soo good!!! I added a bit more lemon juice and it was tangy, just the way I like it. Will make again!
Tangy? Sounds a bit much for me. I wouldn’t want my dessert to taste like salad dressing! But to each their own, I guess.
I’m glad you loved it! I’ve been wanting to try adding more lemon juice too. Did you use fresh lemons? That’s what I think makes a difference!
Meh. Too lemony for me and the filling feels kinda runny before baking. Wouldn’t make it again unless I’m in a citrus mood.
I feel you—mine were super lemon-forward too the first time. I’ve started using a little less lemon juice (like 1/3 cup) and it helps a lot.
Can someone tell me if the 1 cup flour includes the 2 tablespoons later? I was confused and maybe double-counted… mine came out dense. Still lemony though, so like ight?
I followed the steps but my filling didn’t really “set” until I baked a few extra minutes. Also, I accidentally grabbed lemon extract instead of zest (oops). Yet it was still kinda delicious—just more lemony than planned.
That actually sounds pretty spot-on! With lemon fillings, they often look loose right up until they finish baking longer—so your extra minutes probably saved it. And hey, lemon extract instead of zest is a totally believable kitchen mistake 😂 I’m glad it was still good even more lemony than planned!
Followed it exactly and it came out set on the second bake, but I wish the top had browned more. Next time I’ll bake 5 minutes longer and maybe add a touch more zest.
These bars are amazing! So tangy and sweet! My friends loved them!
Simply delish!! I could eat the whole pan myself. Will make again!
Why do you need limoncello? Can’t you just use lemon extract or something? Seems silly to buy a whole bottle. 🤔
These turned out amazing! So refreshing and easy to make. I added some extra lemon zest for more flavor.
So good! My whole family loved them. Even the kids couldn’t resist!
I tried these, but they came out all mushy. Should I bake longer, or what?
Maybe you underbaked them? Try adding a few more minutes next time.
Not sure about the ratio—15 minutes for the crust then 15 for the filling felt too short. Also, I’m skeptical about the 1/4 cup limoncello; it tasted a bit boozy to me. I’d cut it next time or use less.
These bars are a hit at my gatherings! Super refreshing, thanks! 5 stars!
These are AMAZING! I love the lemony flavor. Will definitely make again!
They sound good but I don’t think I would like limoncello. Just sounds weird to me.
I totally agree! The lemon flavor is like a burst of sunshine! 🌞
Limoncello? What even is that? I used lemon extract instead and it still tasted good.
They weren’t what I imagined. Thought they would be more cake-like? 2 stars.
Not sure about using limoncello—too boozy for my taste. The flavor is nice, but I’d cut the limoncello down next time or replace with more lemon juice.
Totally get that—limoncello can overpower fast. I usually do half the amount or swap a bit for extra lemon juice (and maybe a touch of zest) so it stays bright instead of boozy.
I think the limoncello is the point tho 😅 It tastes like lemon candy. If you cut it, it might be more like normal lemon bars. Idk, I’d try less sugar first? Could be too sweet too.
Really liked the texture. The crust came out crumbly like a shortbread, and the filling set nicely. Next time I might zest a bit more.
I tried this and it was tasty, but mine didn’t set as well and kinda stayed a little loose in the middle. I wonder if I baked longer than I should’ve? Also, I only used a tiny bit of zest and it felt a bit mild… still, would make again.
Same here—texture was spot on. My crust was super buttery/shortbread-y too, and the filling set nicely after cooling. Zesting a bit more next time sounds like a great tweak!
Looks hard, but was actually pretty straightforward. I liked that you bake the crust first—seems like that step matters. Family asked for seconds.
Quick and easy to make! I even added some extra lemon zest for more flavor. Will definitely be making these again!
Limoncello? Isn’t that an alcoholic drink? Kids shouldn’t eat this, right? I’m confused.
I love lemon desserts! Your idea to add extra zest sounds amazing! Can’t wait to try this recipe!
Not sure about using limoncello. Can I just use more lemon juice? I don’t wanna buy a whole bottle.
You could use more lemon juice, but limoncello adds a unique flavor that lemon juice alone can’t match. If you’re really against buying it, maybe just a splash of lemon extract could work too?
I’m not sure about using 3 whole eggs for this amount—mine looked like it should’ve been a pie filling. Ended up closer to a lemon cheesecake bar vibe though, which is kinda cool.
Totally get what you mean—3 whole eggs can make it go more custardy than bar-like. If yours leaned cheesecake-y, that’s not bad at all. Next time you could try 2 eggs and see if it tightens up.
Wait, I think you’re right. I used 2 eggs once and it thickened way better. With 3, mine also kinda slumped like pie filling… but honestly I liked it. Maybe your lemon juice was extra watery too?
Mine didn’t set after 15 min. I had to bake another 10 and even then it was softer in the middle. Could be my oven though.
Just okay. Liked the flavor but the crust was too crumbly. 3/5.
So good and easy! But did I mix the lemon and sugar too long? They are a bit chewy… still tasty tho!
I don’t think mixing too long would make them chewy. It’s probably just how the recipe turned out. Did you use real limoncello?
Chewy can be good! Maybe just take it out a bit earlier next time. Glad you liked it!
Pffft, they were way too sweet for me. I don’t think I’ll make this again. 2/5.
I totally get what you mean! I thought they were too sweet too. Maybe adding less sugar could help?
Easy to make, but my filling didn’t set well. What did I do wrong?? 🤨
Lemon bars 4 life! 🤤
I’m skeptical about adding eggs after partially baking the crust. But honestly it held together. The crust stayed crisp-ish on top, so that’s a win.
I get the skepticism—eggs can absolutely scramble if the timing/temperature’s off. But if your top stayed crisp-ish, that means the crust barrier held up. Limoncello bars are usually more “custardy,” so the set without overbaking is the real trick 👌
Not gonna lie, I usually don’t partially bake crusts for bars, just bake everything together. But if it held together for you, I guess it works. Did you lower the oven at all, or same temp the whole time? My first batch turned a little rubbery lol.
Okay but mine came out kinda too tart. Maybe my lemons were super sour or I didn’t use fresh juice. Still tasted good though, just not the sweet balance I expected.
Not impressed. They were too eggy for my taste. My grandma’s recipe is way better!
I think your grandma’s recipe must be amazing! Everyone has their favorites. I personally love how tangy these limoncello bars are. Maybe it’s just not for you?
Delicious! I actually used vodka instead of limoncello cause that’s what I had. Still turned out great!
I wasn’t sure about adding limoncello—thought it would be too boozy—but it actually tastes super balanced. The crust is buttery and crumbly.
Easy recipe and smells like summer. My kids went back for seconds. Would make again for sure.
The crust was good, but I found it a little too crumbly for my liking. Next time I’ll press a bit harder. Also I accidentally used bottled lemon juice and it tasted weaker.
Maybe your oven runs hotter? Mine came out like sand though. Also I thought bottled lemon juice was basically the same—guess not 😅. Next time just add more limoncello and it should fix it.
I had the same crumbly crust issue once—pressing the mixture more firmly (and chilling it 10 minutes) helped a lot. Also, freshly squeezed lemon juice made a noticeable difference in brightness vs bottled.
Pretty tasty, but my filling took longer than 15 minutes to set. I think my eggs were bigger? Still worth it, though—nice tangy dessert.
I thought Limoncello was a drink, not a baking ingredient? Didn’t turn out the way I expected. 3/5.
These are dangerously good. The lemon flavor is bright and the crust stays nice and buttery. I chilled them before slicing and they cut clean.
Wasn’t sure about the limoncello thing but turned out pretty nice! Gonna share this recipe. 4 stars!
Way too sweet for me. I know it’s “bars” but the granulated sugar + limoncello combo is a lot. I’d cut sugar by 1/4 cup next time.
The limoncello flavor is subtle—like, I can tell it’s there but it’s not punching. If you want stronger boozy lemon, maybe add a splash more.
I don’t have limoncello so I swapped in lemon extract… don’t do that 😬 It was way too intense. But with real limoncello I bet it’s amazing.
Good catch 😅 lemon extract is *so* concentrated. I think you could maybe dilute it, but real limoncello makes way more sense here.
To be honest, I was skeptical about using limoncello. But these bars are worth it! Yum!
I used only lemon juice (no limoncello) because I was out—still tasted great, just less “adult” flavor. Texture was a little more custardy than I expected, but not bad at all.
I love that you tried the lemon-only version! Makes sense it’d lose some of the boozy “adult” kick. Custardy filling is exactly what I aim for with these—glad it worked for you.
These are dangerously good. The lemon flavor is bright and the crust stays nice and buttery even after cooling. I cut them a bit thicker than 8×8 math and still worked out!
These Limoncello Bars are simply divine! The perfect balance of sweet and tart. My friends couldn’t get enough!
I’m glad you enjoyed them! They really are a crowd-pleaser. I love how the sweetness balances out the tartness. Yum! 😋
Really? I’ve tried making them before and they were too hard. Maybe I did something wrong? 🤔
Yasss! These are bomb! 😍 Made a double batch and they vanished!
So glad to hear that! These bars are seriously addicting! 😋
The lemon juice amount is HUGE compared to most lemon bar recipes—so good. I was worried it’d overwhelm the crust, but it balances really well. Tangy in the best way.
I don’t have limoncello so I used limoncello extract (like, that tiny bottle thing). Flavor was fine, but the consistency was slightly off. Still delicious, though!
Followed it exactly and it still came out runny in the middle. Maybe my oven runs cool. The taste is great, just the bake time needs adjustment.
That sounds super frustrating 😩. If the oven runs cool, 15 min might not be enough for the filling to set—try baking a bit longer next time (like 5-10 min) and look for it to be just set with a slight jiggle in the center.
Mine did the same thing the first time. I thought “set” meant like totally firm, nope. Next batch I baked the crust a touch longer and cooked the second bake until the edges were darker. Also make sure your eggs are fully beaten. Good flavor tho!
I followed it mostly, but my crust got too crumbly and didn’t fully press together. Maybe my butter wasn’t soft enough? I added a teaspoon of water and it fixed it. Flavor is good, just fussy.
That sounds like a butter/pressing issue—crumbly crust usually means the butter wasn’t soft enough or you didn’t compress it firmly. A little water makes sense though. Glad the flavor still came out! Next time try pressing with the bottom of a measuring cup and making sure the butter is truly room temp.
Good flavor, but my crust got a bit too brown at the 15 minute mark. Next time I’ll start checking around 10–12 mins. Filling still tasted great though.
Mine didn’t really “set” after the second bake. I think I underbaked by like 3-4 minutes? It was still edible, just more custardy than bar-like. Would make again with longer bake time.
1 cup flour + butter + powdered sugar for crust… sounds right. But I used fresh eggs from my neighbor and it came out perfect—idk why people complain 😅
Easy peasy! Made these for a party and everyone loved them! Will be making again for sure.
I followed the recipe to a T and they just didn’t taste right. Too much lemon maybe?
These were surprisingly good! The lemon flavor really comes through and the bars slice clean after cooling. I used extra zest because… why not 😅
Not sure if my limoncello was weak or I measured wrong, but the boozy flavor was kind of subtle. Still tasted like lemon bars, just less “limoncello”.
I feel you—limoncello can taste subtle if it didn’t fully bake into the custard. I’d try using freshly measured limoncello (and double-check the tablespoon vs. “a splash”). Also, your lemon juice/zest might be overpowering the liqueur flavor a bit.
I was a little worried about the “set” filling, but after the full second bake it firmed up like it should. Next time I’ll zest a bit more for extra pop.
Not sure if I did something wrong—my crust crumbled when I tried to spread the filling. Also 350°F for only 15+15 seems short? Could be my oven runs hot.
Looks easy but I messed up the crust—pressing it was a nightmare and it crumbled when I tried to slice. Probably my fault. Flavor still good.
Yum! 😋
I don’t really like lemon things but my friend made these and they weren’t too bad. But I still prefer chocolate! 😅
My bars never set right, it was like lemon soup 😭. Maybe my oven runs hot or I didn’t let it cool long enough.
Lemon heaven!!!
My oven runs hot, so I lowered it to 335°F and baked a bit longer. Worked way better. Also, greasing the pan well saved me from sticking.
Delicious! I made them for a party and they were gone in minutes. Everyone loved them!
Easy recipe but tbh I thought it would taste more lemony. Maybe I’ll add more zest next time!
These are seriously bright and lemony. I used real limoncello and fresh zest—huge difference. Bars came out set and not too gooey. 10/10 for a summer dessert.
Not bad but a bit sweet for my taste. I might reduce the granulated sugar next time or add a pinch more salt. The texture was nice though.
I followed the recipe exactly, but mine turned out a bit too soggy. Did I do something wrong?
These were bright and super lemony! I used a little extra zest and it really made the flavor pop. Texture came out like a nice bar, not too wet. Will make again for sure.
I tried once and mine was kinda wet in the middle—maybe I underbaked the first layer. Also I used bottled lemon juice and it still tasted good, but I bet fresh is better.
Yes!! I love when these actually come out like real bars instead of gooey lemon soup 😄 Extra zest is the move.
These bars are heavenly! The tanginess of lemon combined with the sweetness is just perfect. Will definitely make again!
I tried making these, but the filling was too runny. I think I messed up the eggs or something. Not sure what happened.
These were dangerously good—bright and tangy but still sweet. I didn’t have enough limoncello so I used regular lemon extract and it was still tasty.
I love how simple the ingredients are. Also, the lemon zest smell while baking is unreal. My family demolished them before they fully cooled lol.
These are dangerously good. The lemon flavor is bright and the bars set up nicely after cooling. I did chill them for a bit before cutting—worth it.
I did “chill a bit” too, but mine were still kinda runny in the middle. Maybe I underbaked the first crust? Still taste great though.
Yes!! The lemon zest really pops. I also chill mine and the clean cuts are sooo worth it—dangerously good is right 😅🍋
I followed the recipe pretty much exactly, but my first round of crust maybe was a little too golden at 15 min. Still tasted great—next time I’ll pull it earlier.
These were a total hit at my house. The lemon flavor is bright and the texture is exactly like a bar-cookie should be—crisp top, creamy center. I used real lemons for the juice and zest, and wow.
I tried these but my filling didn’t really set… like it was kinda runny even after the second bake. Maybe I underbaked the crust first? Also I only had regular lemons, not “real” ones I guess 😅
Yes!! “Crisp top, creamy center” is exactly how mine turned out too—super bright lemon without tasting harsh. I also used fresh zest and it really makes a difference.
These turned out so bright and tangy—exactly what I wanted. My crust got a nice golden edge and the filling set well after cooling. I used fresh lemon zest and it really pops.
Followed the recipe pretty closely and mine set nicely after cooling. The limoncello definitely adds that fancy-citrus vibe. Pretty easy for a dessert that looks impressive.
That’s awesome—mine worries me that it’ll be runny, but “set nicely after cooling” gives me hope. The limoncello + lemon combo really does sound fancy.
I tried limoncello before but I think I used too much lemon juice? Also mine didn’t look “impressive” like the picture… maybe my pan was bigger. Still tasty though 😅
Mine didn’t really “set” after 15 minutes. I ended up baking longer and it worked, but 350°F seems maybe low for my oven. Still tasty though!
I’m skeptical about the crumbly crust + wet lemon layer—thought it’d be soggy. But it actually holds together. Maybe cooling longer than the instructions helps a lot.
I had the same fear—wet lemon sounded like it would melt the crust. I’m glad yours set up though! I usually wait a bit longer than the recipe says and it really does help the bars cut clean.