September 10, 2013

Key Lime Coconut Bars

For Crust:

1-1/2 cups graham cracker crumbs (about 10 full graham crackers crushed)
2 TBS sugar
1/2 cup sweetened, flaked coconut
1/3 cup butter, melted

3 (14 oz) can sweetened, condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 TBS grated lime zest


Whipped cream and toasted coconut for garnish, optional

1.  Preheat oven to 350℉.  Line an 8x8 square baking pan with parchment paper or tinfoil, overlapping the side of the pan to make handles for later.  (You don't have to line the pan if you don't want to pull the bars completely out of the pan to cut them.)

2.  Mix graham cracker crumbs, sugar, coconut, and melted butter together until well combined.  Press in bottom of prepared pan.  Bake for 8-10 minutes.  Remove from oven and cool slightly.

3.  To make the filling add sweetened condensed milk, sour cream, lime juice, and lime zest to a bowl and whisk to combine until smooth and creamy.  Pour on top of crust and bake for 8-10 minutes until firm to the touch but not browned at all.  Cool at room temperature, then chill completely.  (Make the night before if possible.)

4.  Top with homemade whipped cream and toasted coconut if desired (To toast coconut, spread a thin layer of sweetened shredded coconut on baking sheet.  Bake for 350℉ for 3-4 minutes until it's lightly golden brown).

From A Feathered Nest

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