White Chocolate Key Lime Calypso Bars
From Didi Fraioli of Huntington, NY
White Chocolate Key Lime Calypso Bars call for just 8
ingredients.
Even though these bars are simple to make, they have a unique tangy/sweet tropical taste and a soft texture – thanks to the combination of white chocolate, lime, and coconut.
The recipe is made even simpler by a base that starts with prepackaged sugar cookie dough. You can substitute the prepackaged version with your favorite sugar cookie dough if you choose.
The bars were a favorite recipe from the iconic Pillsbury Bake-Off Contest #40 in 2002.
Prep time: 20-30 minutes
Bake time: 45-50 minutes, divided
Makes 36 bars
Ingredients
Crust
1 roll (16-18 ounces) refrigerated cookie dough, such as Pillsbury® Create ‘N Bake refrigerated sugar cookie dough
1 cup chopped pistachio nuts
1 cup shredded coconut
1 cup white chocolate baking chips
Topping
1 can (14 ounces) sweetened condensed milk
½ cup Key lime juice (fresh, reconstituted, or frozen)
3 egg yolks
Glaze
1 cup white chocolate baking chips
1 teaspoon vegetable oil
Directions
- Preheat oven to 350º F (325º F for a glass dish). Line a 13 x 9 pan with aluminum foil, leaving enough foil to hang just under the outside
edge of the pan. Coat foil with vegetable spray.
- In a large bowl, set sugar cookie dough. Use a large spoon
to break up dough. Knead in nuts and coconut until the mixture is well blended.
Flour your fingers. Press the dough evenly into the bottom of the pan to form
the cookie crust. Sprinkle the crust with 1 cup white chocolate baking chips.
Bake the crust 14-16 minutes until the top is light golden brown.
- While crust bakes, mix together cookie topping. In a medium
bowl, combine sweetened condensed milk, 3 egg yolks, and lime juice.
- Remove the crust from the oven. Pour topping evenly over
crust.
Bake bars 20-15 minutes until filling is set. - While cookies bake, prepare the glaze. In a small
microwave-safe bowl, combine 1 cup white chocolate baking chips and vegetable
oil. Microwave uncovered on high for 30 seconds. Remove mixture and stir.
Repeat, stirring mixture until smooth. Pour glaze into a Ziploc sandwich bag.
Snip ¼ inch off one corner. Work glaze to the corner of the bag. Remove the pan
from the oven. Drizzle glaze over warm bars in a diagonal pattern.
- Lift foil ends out of the pan and set the bars on a wire
rack. Allow bars to cool completely. Peel away the foil. Set bars on a cutting
board and cut them into six rows lengthwise and six rows crosswise.
- Store the bars in the refrigerator, tightly covered.
Special Baking Tips from The Elf
- You can substitute lime juice concentrate or reconstituted lime juice for freshly squeezed Key lime juice.
- You may choose to simply grease the 13 x 9 pan rather than line it first with foil, but using the foil makes removing the bars from the pan much easier.
- Set a sharp knife in the refrigerator before you start preparing the bars. The knife will be cold after you bake White Chocolate Key Lime Calypso Bars, allowing you to cut bars cleanly.
See more easy bar cookies on our Bar Cookies Pinterest board.
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