White Chocolate Key Lime Bars Recipe

  • 1 tube Pillsbury refrigerated sugar cookies
  • 1 cup chopped shelled Pistachio nuts
  • 1 cup Coconut
  • 1 can Sweetened Condensed Milk (14 ounce Can)
  • 3 Egg Yolks
  • 1/2 cup key lime juice, fresh lime juice or thawed frozen limeade concentrate
  • 1 teaspoon Crisco pure vegetable oil
  • 1 1/2 cups Hershey white baking chips
Preheat oven to 350°. Grease 13"x9" pan. In large bowl, break up cookie dough. Stir or knead in pistachio nuts and coconut until well blended. With floured fingers, press dough mixture evenly in bottom of pan to form crust. Sprinkle 1 cup of the white baking chips over dough and press lightly into dough. Bake 14-16 minutes or until light golden brown. Meanwhile, in medium bowl, beat condensed milk, lime juice and egg yolks until well blended. Pour milk mixture evenly over crust. Bake 20-25 minutes longer or until filling is set. In small microwavable bowl, place remaining 1/2 cup white baking chips and the oil. Microwave on HIGH 45 seconds. Stir until smooth. If necessary, microwave 15 seconds longer. Drizzle over warm bars. Cool 1 hour. Refrigerate until chilled, about 1 hour. For bars, cut into 6 rows by 6 rows. Cover and refrigerate any remaining bars.

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