These White Chocolate Key Lime Bars are the most requested treat in my circle of friends. Made with fresh lime juice and condensed milk over a pistachio, coconut, and white chocolate cookie crust. Always a huge hit!
Hello May! Hello friends! Life got in the way there for a little while, but I’m back with a recipe to make up for that looong intermission. Thank you for your patience.
This recipe is another one of my tried and true favorites. I’ve been making it for many years and it’s always super popular. In fact, it’s my most requested sweet treat and is particularly popular among my coworkers. I’ve never seen a food disappear more quickly in my lounge at work. Last week, I brought in 30 of these babies and when word got out, they were gone in under 5 minutes. So, what I’m trying to tell you is, you need these in your life.
These heavenly little bars, originally named White Chocolate Key Lime Calypso Bars, are from the 2002 Pillsbury Bake-Off Contest. I’m guessing “calypso” was thrown in there because of their tropical notes – lime juice and coconut. I know the world is divided when it comes to coconut-containing desserts. If coconut is not your friend, you can leave it out. But, I promise you, it’s not very prominent. It just adds a layer of flavor…like the coconut in a Piña Colada – it’s in there, but even coconut skeptics usually like it.
These treats are made in two steps and contain easy to find ingredients. The bottom layer is a cookie crust made using store bought sugar cookie dough, pistachios, shredded coconut, and white chocolate chips. The top layer is made with fresh lime juice, egg yolks, and condensed milk. Let’s dig in a little deeper…
The first step is to chop up the pistachios. I left mine a little chunky this time, but you can chop them smaller if you prefer. Helpful hint – in order to keep your sanity and the skin on your fingers intact, do yourself a favor and buy pre-shelled pistachios. I’ve made the unfortunate mistake of buying them unshelled. My fingers were red and angry for several hours that day.
Once the pistachios are all chopped, they get mixed with the sugar cookie dough and coconut. The mixed dough then gets patted down thinly into a rectangular baking pan. Then, white chocolate chips are scattered on top and lightly pressed into the top of the dough. It then bakes for about 20 minutes. The top layer is made while the crust bakes.
To make the top layer, fresh lime juice (from key limes or regular limes) is mixed with egg yolks and condensed milk. Side note: condensed milk is the most delicious thing to ever come out of a can. Mr. Borden, I am eternally grateful (even though my jeans are tight). The lime mixture is then poured onto the warm cookie crust and it’s baked again until set. It’s finished off and decorated with a drizzle of white chocolate, chilled in the fridge for a bit, and then cut into bars.
The combination of ingredients in these treats is truly genius. They complement each other so well for a perfect balance of flavors and textures. They are creamy, crunchy, sweet, tangy and 100% sublime.
They’re great for a casual get-together, but also special enough to bring to a party or to enjoy after a nice dinner. Another bonus – you can make them a couple of days ahead and keep them in the fridge until you need them.
I’ve been meaning to share these White Chocolate Key Lime Bars with you for a long time. My family and I love them. Their amazing flavors and tropical vibes will make you lots of new friends…unless you enjoy eating alone; that’s alright too 🙂 Enjoy!
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White Chocolate Key Lime Bars
These White Chocolate Key Lime Bars are made with fresh lime juice and condensed milk over a pistachio, coconut, and white chocolate cookie crust. Always a huge hit!
- 1 roll refrigerated sugar cookie dough (I used Pillsbury)
- 1 cup shelled pistachios, chopped
- 1 cup shredded sweetened coconut
- 1 1/2 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk (do not use evaporated milk)
- 1/2 cup fresh lime juice (from Key limes or regular limes)
- 3 egg yolks (from large eggs)
- 1 teaspoon vegetable oil
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Heat oven to 350°F. Grease 13×9-inch pan with nonstick spray and line with parchment paper.
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In large bowl, break up cookie dough. Using your hands, mix in pistachios and coconut until well blended. With floured fingers, press dough mixture evenly into bottom of pan to form crust (You may think it’s not enough dough to cover the whole bottom, but it is. Just keep pressing it in thinly until it is all covered). Sprinkle 1 cup of the white chocolate chips over dough; pressing lightly into top of dough (reserve the other 1/2 cup chocolate chips for the drizzle).
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Bake 14 to 16 minutes or until light golden brown. Meanwhile, in medium bowl, mix condensed milk, lime juice and egg yolks until well blended. Pour lime-milk mixture evenly over warm crust. Bake about 20 minutes longer or until filling is just set.
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In small microwavable bowl, place remaining 1/2 cup white chocolate chips and the oil. Microwave for 40 seconds. Stir until smooth; if necessary, microwave 15 seconds longer. Drizzle over warm bars. (I placed the melted chocolate into a medium-size freezer bag and snipped off one end to drizzle)
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Cool 1 hour at room temperature. Refrigerate until chilled, at least 1 more hour. For bars, cut into 6 rows by 6 rows. Store in refrigerator.
Store bars in refrigerator for up to 5 days.
Adapted (slightly modified) from Didi Fraioli – Pillsbury Bake-Off Contest 2002
These are the best, love them ! If your a white chocolate lover this ones for you ! Thank you Blanca
Love you
Melissa
I know you love these, Melissa 🙂 Thanks for the comment
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