Key Lime Bars
Key Lime Bars in January you might ask. I know this may seem like something that would be more of a summertime treat, but that’s just it. Why can’t we eat key lime when ever we want. Well, I am here to tell you that I do. These bars are a perfect pick me up on a cold dreary day. And to be honest this picture doesn’t even do them justice. But I wanted to share them because my family just can’t get enough!!
They are super simple. {The hardest part is just waiting for them to cool to move on to the next step or before devouring them!} A big plus for me is the layering. Each layer has its own personality. I love the sweet and creamy layer of cream cheese in between a crunchy, slightly sweet crust and a tart smooth key lime filling.
And you know anything that can easily feed a crowd is always good too. These can be cut into whatever size you want. Cutting them small would allow for a whole big plate to go around. Or it is nice to cut a big square and eat it yourself. 😉
Key Lime Bars
Ingredients:
1 1/4 cups all-purpose flour
30 Nilla Wafers, broken into pieces
1/2 cup powdered sugar
1/2 cup chopped pecans
3/4 cup cold butter, cubed
Cream Cheese Layer:
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar
2 Tbls. milk
1 tsp vanilla
Key Lime Layer:
1 1/2 cups sugar
1/4 cup all-purpose flour
4 eggs
1/2 cup key lime juice
Additional powdered sugar
Directions:
In a food processor (or blender), combine the flour, cookies, powdered sugar and pecans; cover and process until nuts are fine. Add butter; cover and pulse until crumbly.
Press into an ungreased 9×13 baking dish. Bake at 350 for 15-18 minutes or until lightly browned. Cool on a wire rack. {Make sure the crust is completely cool before moving on…trust me. ;)}
In a small bowl, beat the cream cheese, sugar, milk and vanilla until blended; spread over crust out to the edges of the pan.
In another small bowl, combine sugar and flour; whisk in eggs and lime juice. Gently pour over cream cheese layer and spread.
Bake for 20-25 minutes (still at 350) or until filling is set. Cool on a wire rack. Refridgerate for 1 hour or until chilled. Cut into bars. Before serving, sprinkle with additional powdered sugar.
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