1/2 cup Key lime juice, fresh lime juice or thawed frozen limeade concentrate
3 egg yolks
1 tsp. vegetable oil
Instructions
Heat oven to 350 deg. 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 chips over dough; press lightly into dough.
Bake 14 to 16 minutes or until light golden brown. Meahwhile, in medium bowl, beat condensed milk, lime juice and egg yolks until well blended. Pour milk mixture evenly over crust.
Bake 20 to 25 minutes longer or until filling is set.
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.
Originally Submitted
5/17/2010
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You can add this White Chocolate Key Lime Calypso Bars recipe to your own private DesktopCookbook.
