Pillsburys White Chocolate Key Lime Calypso Bars Recipes

CALYPSO BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking pan.
• Cook and stir dates, chocolate, water, white sugar, and 1/4 cup butter in a heavy saucepan over medium-low heat until melted and thickened, 5 to 10 minutes. Remove from heat; stir in vanilla extract. Set aside to cool.
• Beat brown sugar and 3/4 cup butter together in a bowl until creamy. Add oats, flour, walnuts, baking soda, and salt; stir until texture is crumbly.
• Press half the oat mixture into bottom of the prepared pan. Evenly spread chocolate-date mixture over oat mixture layer; crumble remaining oat mixture over chocolate-date layer.
• Bake in the preheated oven until topping is lightly browned, about 30 minutes. Cut into 30 small squares.

WHITE CHOCOLATE KEY LIME BARS

Steps:

• 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.
• 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.
• 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 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.
• Ginger Mint Syrup: 1/2 cup water 1/3 cup granulated sugar 2 tablespoons finely chopped candied ginger 1 tablespoon ginger liqueur, such as Canton 1/4 cup packed mint leaves
• In a small saucepan, combine the water, sugar, and candied ginger and bring to a boil over medium-high heat. Continue to boil until the syrup is reduced to about 1/3 cup. Remove the pan from the heat and let the mixture cool for 5 minutes. Stir in the ginger liqueur and pour the syrup into a blender. Add the mint leaves and blend until the mint is finely chopped. Transfer the syrup to a squeeze bottle and refrigerate until chilled, at least 1 hour.
• Garnish with: Mint sprigs Sweetened whipped cream White chocolate curls Candied lime peels Ginger syrup Chopped and toasted macadamia nuts

WHITE CHOCOLATE KEY LIME CALYPSO BARS

Steps:

• Heat oven to 350°F Grease 13x9-inch pan. In large bowl, break up cookie dough. Stir or knead in pistachios 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 chocolate chunks over dough; press lightly into dough.
• Bake 14 to 16 minutes or until light golden brown. Meanwhile, in medium bowl, beat condensed milk, lime juice and egg yolks until well blended.
• Remove crust from oven. Pour milk mixture evenly over crust. Return to oven; bake 20 to 25 minutes longer or until filling is set.
• In small microwavable bowl, place remaining 1/2 cup white chocolate chunks 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. Store in refrigerator.

PILLSBURY'S WHITE CHOCOLATE KEY LIME CALYPSO BARS

Steps:

• Preheat oven to 350°. Line a 9x13 pan with aluminum foil, leaving enough foil to hang just under the outside edge of the pan.
• Combine the cookie dough with the pistachios and coconut.
• Press into prepared pan and bake for 10-15 minutes.
• Using a hand mixer, combine the sweetened condensed milk with the lime juice and the egg yolks.
• Pour mixture over the baked cookie bar crust.
• Bake 22-28 minutes until filling is set.
• Drizzle the melted white chocolate over the bars.
• Cool at least 1 hour. Refrigerate.
• When ready to cut into bars, simply lift the aluminum foil out of the pan.
• This step makes life a lot easier!

KEY LIME BARS

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.