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White Chocolate Key Lime Calypso Bars
White Chocolate Key Lime Calypso Bars
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Prep Time:
20 Min
Total Time:
3 Hr 5 Min
Makes:
36 bars
Didi Fraioli
Huntington
,
NY
Bake-Off® Contest 40, 2002
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RECIPE
TIPS
REVIEWS (
24
)
NUTRITIONAL INFO
INGREDIENTS
1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1
cup chopped shelled pistachio nuts
1
cup coconut
1 1/2
cups Hershey's® premier white baking chips
1
can (14 oz) Eagle Brand® sweetened condensed milk (not evaporated)
1/2
cup Key lime juice, fresh lime juice or thawed frozen limeade concentrate
3
egg yolks
1
teaspoon CRISCO® Pure Vegetable Oil
DIRECTIONS
1.
Heat oven to 350°F. Grease 13x9-inch 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; press lightly into dough.
2.
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. Pour milk mixture evenly over crust.
3.
Bake 20 to 25 minutes longer or until filling is set.
4.
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.
High Altitude (3500-6500 ft):
Bake crust 16 to 18 minutes.
High Altitude (3500-6500 ft):
Bake crust 16 to 18 minutes.
Bake-Off is a registered trademark of General Mills ©2009
Smucker's, Smucker's Toppings, Jif, Crisco and Eagle Brand are trademarks of The J.M. Smucker Company, Elsie trademark used under license.
2009 © and ®/™ of General Mills
Hershey's trademark and associated trade dress are registered trademarks of the Hershey Company used under license.
®Crisco is a trademark of The J.M. Smucker Company