This recipe comes to you via my good friend Heather — this is her “claim-to-baking-fame” recipe. I begged her for the recipe on more than one occasion and when she decided to share it with me, she said if you blog these you have to give me credit! So here you go, thank you Heather for introducing these tasty little citrus treats into my life. I have thinking about baking these for a quite a while. The truth is, I think about these until I have them, then some time passes and I think about them some more. These bars are sweet, rich and so satisfying, try to eat one, because it will be hard to do. Now that I have you all pumped up and probably thinking, “I don’t have lime juice, or ginger snaps on hand!” no worries, go get some and then bake these right up. Here’s what to do:
White Chocolate Key Lime Bars
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Ingredients:
Crust:
2 c gingersnaps crumbs
2 tbsp granulated sugar
7 tbsp unsalted butter, melted
Lime Filling:
1 large egg
4 large egg yolks
2 (15-ounce) cans sweetened condensed milk
1 c key lime juice, bottled or fresh
Pinch salt
White chocolate topping:
1/3 cup heavy cream
6 ounces white chocolate, chopped
1/4 sifted powdered sugar
Directions:
Crust:
Preheat oven to 350 degrees F. Combine all ingredients in a bowl and press
into a 9 by 13 baking dish lined with aluminum foil that extends 2 inches
beyond the short end of the pan. Bake for 8 to10 minutes, remove from oven.
Then reduce oven temperature to 325 degrees F.
Lime filling:
Whisk all ingredients together in a medium bowl. Pour the filling over the
prepared crust. Bake until the filling is almost set, about 20 to 22
minutes. Cool the bars completely in the pan set on a wire rack. Refrigerate
the bars for at least 2 hours, until chilled.
White chocolate topping:
In a medium saucepan, bring the milk and cream to a gentle boil. Add the chopped chocolate and let stand for 30 seconds to melt the chocolate. Whisk the powdered sugar into the mixture until the chocolate is completely melted and the mixture is
smooth. Set the topping aside to cool to room temperature for 15 minutes,
stirring occasionally, until cool. Pour the cooled white chocolate topping
over the chilled bars and, using a small, offset metal spatula, spread it
into an even layer. Freeze the bars in the pan for at least 1 hour before
cutting.
Like I said these are rich, and you don’t want to hurt yourself, so make these to share, they will brighten some one’s day!
lol! I must have been a little cranky when you asked…lets blame it on pregnancy. The real credit belongs to some chef on the food network that really came up with them =). The recpie looks elaborate, but once you get started it’s not to bad. And they are worth every bit of effort!