KEY LIME BARS
I love key lime pie, but some people are reluctant to take a whole slice of pie. These bars give just the right taste of key lime and freeze well, so I can keep a stash for when I need a tart treat. -Kristine Staton, Broomfield, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a food processor, combine flour, wafers, confectioners' sugar and pecans; cover and process until nuts are fine. Add butter; cover and pulse until crumbly., Press into an ungreased 13x9-in. baking dish. Bake 15-18 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat cream cheese, sugar, milk and vanilla until blended; spread over crust to edges of pan. In another small bowl, combine sugar and flour; whisk in eggs and lime juice. Gently pour over cream cheese layer., Bake 20-25 minutes longer or until filling is set. Cool on a wire rack. Refrigerate 1 hour or until chilled. Cut into bars. Just before serving, sprinkle with additional confectioners' sugar.
Nutrition Facts : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
HOUSE SLYTHERIN KEY LIME BARS
Ambitious? These creamy and tangy cheesecake bars are quite the success. Take one bite of this charming dessert and you'll find they are secretly delicious.
Provided by Arlyn Osborne
Categories Dessert
Time 2h50m
Yield 9 Bars
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Line a 9x9 inch square baking pan with parchment paper so that there is some overhang on each side. Spray with nonstick spray.
- Add flour, sugar, butter, salt, and black gel food coloring to a food processor. Pulse until combined.
- Press the mixture into the prepared pan. Bake for 15 minutes, then let cool in pan for 15 minutes.
- Add cream cheese to the bowl of a standing mixer fitted with a paddle attachment. Beat until fluffy. Add sweetened condensed milk and beat. Add lime juice, extract, and green gel food coloring. Beat until combined. Pour mixture over cooled crust.
- Bake 30-35 minutes until set. Cool 30 minutes then cover with plastic wrap and refrigerate until chilled, 4 hours to overnight.
- Add candy melts to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted. Transfer to a piping bag. Pipe out 9 snakes, about 2 inches tall, onto a parchment-lined baking sheet, using a toothpick to move chocolate around. Use a printed template if needed. Refrigerate until set, about 10 minutes.
- Once snakes are dry, spray with metallic spray and let set.
- Lift chilled bars from pan and cut into even squares, 3 across and 3 vertical, so you have 9 squares total.
- Push mini M&M's into the bars in offset rows to create a snake-like pattern.
- Pipe some melted chocolate onto the back of the snakes and place in the center of the bars. Let dry before serving.
Nutrition Facts : Calories 485.4, Fat 28, SaturatedFat 17, Cholesterol 83.4, Sodium 204.4, Carbohydrate 52.7, Fiber 0.6, Sugar 36.1, Protein 7.3
KEY LIME BARS WITH ANIMAL CRACKER CRUST
Make and share this Key Lime Bars With Animal Cracker Crust recipe from Food.com.
Provided by KathyP53
Categories Dessert
Time 1h10m
Yield 16 2
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 325°.
- Cut about 12" length extra-wide heavy duty foil; fold cut edges back to form 7 1/2" width. WIth folded sides facing down, fir foil securely into bottom and up sides of 8" square baking pan, allowing excess to overhang pan sides. SPray foil with nonstick cooking spray.
- In workbowl of food processor, pulse animal crackers until broken down, about ten 1 second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1 second pulses (if large sugar clumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1 second pulses.
- Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18-20 minutes. Cool on wire rack while making filling. Do not turn off oven.
- While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).
- Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15-20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate unti thoroughly chilled, at least 2 hours.
- Loosen edges with paring knife and lift bars from baking panusing foil extensions; cut bars into 16 squares. Sprinkle with toasted with toasted coconut and serve. Can refrigerate for up to 2 days, crust will soften slightly. Let refrigerated bars stand at room temperature about 15 minutes before serving.
- Can make triple citrus bars using 1 1/2 teaspoons each of grated lime zest, lemon zest, and orange zest (mince zest after measuring), and using 6 tbsp lime juice, 1 tbsp lemon juice, and 1 tablespoons orange juice.
Nutrition Facts : Calories 190.1, Fat 8.9, SaturatedFat 5.3, Cholesterol 31.5, Sodium 113.6, Carbohydrate 25.5, Fiber 0.5, Sugar 19, Protein 3.1
KEY LIME BARS (LOW FAT)
Make and share this Key Lime Bars (Low Fat) recipe from Food.com.
Provided by cookiemakinmama
Categories Cheesecake
Time 40m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine cracker crumbs with brown sugar. Lay a sheet of foil in a 8 x 8 square baking pan, with the sides overhanging the edges. Tuck sides under. Spray foil-lined base with butter-favored cooking spray.
- Press crumb mixture into pan. Briefly spray cooking spray on top, and press again.
- In a medium bowl, beat light cream cheese until softened. Add lime zest and condensed milk. Beat until smooth. Add lime juice and beat until well blended.
- Pour lime mixture on to crumb base. Bake for 25-30 minutes, until center is just set and edges pull away a little. Allow to cool. Chill for at least 2 hours. Cut into 16 bars.
KEY LIME BLONDIE BARS
Here's my tropical take on a beloved treat. These Key lime bars combine the taste of the classic pie with a blondie batter and cream cheese frosting. You can make a thicker crust if desired. -Kristin LaBoon, Austin, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Line a 9-in. square baking pan with parchment, letting ends extend up sides. Combine 1 cup cracker crumbs, 1/3 cup melted butter and 3 tablespoons brown sugar; press onto bottom of prepared pan. Bake 10 minutes. Cool on a wire rack., For blondie layer, in a large bowl, cream softened butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in eggs, egg white, and lime juice and zest. In a small bowl, mix flour and 1/2 teaspoon salt; gradually add to creamed mixture, mixing well., Spread over crust. Bake until a toothpick inserted in center comes out clean, 25-30 minutes (do not overbake). Cool completely in pan on a wire rack., For streusel, combine the remaining 1/3 cup cracker crumbs, 2 tablespoons melted butter, 1/4 cup brown sugar, 1 tablespoon sugar and 1/8 teaspoon salt, along with the vanilla and cinnamon, until crumbly. Reserve 1/2 cup for topping., In a large bowl, combine the 5 frosting ingredients; beat until smooth. Stir in remaining 1/2 cup streusel. Spread over bars. Sprinkle with reserved topping. Refrigerate at least 4 hours before cutting. Lifting with the parchment, remove from pan. Cut into bars. Store in an airtight container in the refrigerator. If desired, garnish with sliced Key limes.
Nutrition Facts : Calories 422 calories, Fat 19g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 283mg sodium, Carbohydrate 62g carbohydrate (51g sugars, Fiber 1g fiber), Protein 3g protein.
KEY LIME BARS
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F.
- Spray a 9x13-inch baking pan with nonstick cooking spray.
- Cream together softened butter and sugar in a large mixing bowl. Add flour and salt and mix until blended. Press into the bottom of prepared pan and bake for 15 minutes.
- While crust is cooking, make filling by mixing together sugar, eggs, lime zest, lime juice, and flour. Pour filling over hot crust and bake for about 25 -30 minutes or until set.
- Remove from oven and dust with powdered sugar.
- Cool completely and cut into squares, top with a slice of lime.
Nutrition Facts : Servingsize 1 serving, Calories 4747 kcal, Fat 129 g, SaturatedFat 72 g, Cholesterol 338 mg, Sodium 1832 mg, Carbohydrate 918 g, Sugar 594 g, Protein 60 mg
KEY LIME BARS
I love lime and these are tasty. For a triple lime zap mix confectioners sugar with more key lime juice and drizzle on the cooled bars before you dust with confectioners sugar.
Provided by Diana Adcock
Categories < 60 Mins
Time 50m
Yield 12-18 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350F degrees.
- Mix together 1 1/4 cups flour, graham cracker crumbs, butter and confectioners sugar to form a soft dough.
- Press the dough into an ungreased 13x9x2 inch baking pan and bake until lightly browned, about 20 to 25 minutes.
- While the crust is baking, beat together the sugar, lime juice, remaining 1/4 cup flour, eggs, and lime peel until well mixed.
- Pour over the hot crust and return the pan to the oven.
- Bake until set, around 20 minutes or so.
- Cool on a wire rack and then cut into bars.
- Dust with confectioners sugar.
- These freeze well.
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- Preheat the oven to 350°F. Line a 9x13-inch baking pan with a sheet of parchment paper, then grease well and set aside.
- In a large bowl, whisk together all ingredients until well incorporated. Pour the mixture over the cooled crust.
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