Key Lime Coconut Bars Food

KEY LIME COCONUT BARS

Steps:

• Preheat the oven to 350 degrees. Spread coconut on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes, tossing every 2 minutes to ensure even browning. Remove from oven; transfer to a plate to cool.
• In a large mixing bowl, combine flour and sugar, and add half the toasted coconut. Using 2 knives or a pastry cutter, cut the butter into the flour-coconut mixture until it resembles coarse meal. Pat mixture into a 9-by-13-inch pan, and bake until golden, 20 to 25 minutes. Allow to cool slightly.
• Meanwhile, beat together egg yolks and condensed milk with a whisk until thick. Gradually beat in lime zest and juice. Pour into cooled crust, sprinkle with remaining toasted coconut, and bake until just hot, 6 to 8 minutes. Cool completely, then chill until ready to serve. Cut into six 2 1/3-inch rows; cut rows on a diagonal to form diamonds. Before serving, sprinkle with confectioners' sugar, and garnish with lime zest, if desired.

WHITE CHOCOLATE KEY LIME BARS

Steps:

• Preheat oven to 350 degrees F. Combine all ingredients in a bowl and press into a 9 by 13 baking dish lined with aluminum foil that extends 2 inches beyond the short end of the pan. Bake for 8 to10 minutes, remove from oven. Then reduce oven temperature to 325 degrees F.
• Whisk all ingredients together in a medium bowl. Pour the filling over the prepared crust. Bake until the filling is almost set, about 20 to 22 minutes. Cool the bars completely in the pan set on a wire rack. Refrigerate the bars for at least 2 hours, until chilled.
• In a medium saucepan, bring the milk and cream to a gentle boil. Add the chopped chocolate and let stand for 30 seconds to melt the chocolate. Whisk the mixture until the chocolate is completely melted and the mixture is smooth. Set the topping aside to cool to room temperature for 15 minutes, stirring occasionally, until cool. Pour the cooled white chocolate topping over the chilled bars and, using a small, offset metal spatula, spread it into an even layer. Freeze the bars in the pan for at least 1 hour before cutting.
• Ginger Mint Syrup: 1/2 cup water 1/3 cup granulated sugar 2 tablespoons finely chopped candied ginger 1 tablespoon ginger liqueur, such as Canton 1/4 cup packed mint leaves
• In a small saucepan, combine the water, sugar, and candied ginger and bring to a boil over medium-high heat. Continue to boil until the syrup is reduced to about 1/3 cup. Remove the pan from the heat and let the mixture cool for 5 minutes. Stir in the ginger liqueur and pour the syrup into a blender. Add the mint leaves and blend until the mint is finely chopped. Transfer the syrup to a squeeze bottle and refrigerate until chilled, at least 1 hour.
• Garnish with: Mint sprigs Sweetened whipped cream White chocolate curls Candied lime peels Ginger syrup Chopped and toasted macadamia nuts

KEY LIME PIE CHEESECAKE BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Place a 9-by-13-inch baking pan of hot water on the bottom oven rack.
• Line a second 9-by-13-inch baking pan with foil, leaving an overhang around the edges, and coat with cooking spray. Pulse the graham crackers in a food processor until fine crumbs form. Pour in the butter and pulse until the crumbs are well coated and stick together when pinched. Press evenly into the bottom of the foil-lined pan.
• For the filling: Add the cream cheese, granulated sugar, sour cream, lime juice, vanilla and eggs to the food processor (no need to clean it first). Process until smooth, using a spatula to scrape the sides as needed.
• Pour the filling over the crust and smooth the surface. Bake on the center rack until the center is just set but slightly jiggly, about 45 minutes. Turn off the oven and leave the pan in the oven with the door closed for 10 minutes. Open the door halfway and leave the pan in the oven until the cheesecake is firmly set around the edges and very slightly jiggly in the center, about 10 more minutes. Remove from the oven and let cool to room temperature, about 30 minutes, then refrigerate until cold, at least 1 hour and up to 24 hours.
• When ready to serve, lift the cheesecake out of the pan using the foil overhang. Cut into 12 large pieces (or 24 small pieces if preferred) and place on a serving platter. Generously dust with powdered sugar and grate over lime zest.

KEY LIME BARS IN COCONUT CRUST

Steps:

• Preheat oven to 350°; lightly grease a 9x3 inch baking pan.
• Make the crust: combine all crust ingredients in a food processor; process until the mixture is crumbly.
• Set aside 1 cup of the crumbs; press the remaining crumbs into the bottom of the prepared pan.
• Bake the crust for 16-18 minutes, until it is golden brown.
• Make the filling: In a bowl, beat the cream cheese until soft.
• Add in the sugar and salt; beat until well blended.
• Stir in the flour, then beat in the eggs one at a time, beating well after each addition.
• Stir in the lime juice, mixing until smooth; pour the filling onto the crust.
• Bake the bars for 15 minutes; sprinkle with reserved crumbs and bake 10 more minutes, or until set around the edges but still slightly wobbly in the middle.
• Remove from the oven and cool at room temperature for 1 hour.
• For easiest slicing, refrigerate for several hours.

KEY LIME BARS

Steps:

• Preheat oven to 350F degrees.
• Mix together 1 1/4 cups flour, graham cracker crumbs, butter and confectioners sugar to form a soft dough.
• Press the dough into an ungreased 13x9x2 inch baking pan and bake until lightly browned, about 20 to 25 minutes.
• While the crust is baking, beat together the sugar, lime juice, remaining 1/4 cup flour, eggs, and lime peel until well mixed.
• Pour over the hot crust and return the pan to the oven.
• Bake until set, around 20 minutes or so.
• Cool on a wire rack and then cut into bars.
• Dust with confectioners sugar.
• These freeze well.

HEALTHIER KEY LIME BARS RECIPE BY TASTY

Steps:

• Line an 8-inch (20 cm) square baking dish with parchment paper to hang over the edges.
• Make the crust: in a medium bowl, combine the almond flour, coconut oil, honey, cinnamon, and salt. Mix with a spatula until smooth.
• Transfer the crust to the baking dish. Use a spatula to smooth the crust into a thin, even layer covering the bottom of the pan. Set aside.
• Make the filling: open the cans of coconut milk and use a spoon to scoop the thick cream at the top of the can into a medium bowl. Set aside the remaining liquid for another use, such as in smoothies, soups, or sauces.
• Beat the coconut cream with a hand mixer until very fluffy, about 5 minutes.
• Add the lime juice and honey. Continue to beat until smooth and fluffy, about 2 minutes.
• Pour the filling over the crust and use a spatula to smooth out the top.
• Top with the lime zest.
• Freeze for at least 2 hours, until the filling has set.
• Grab the parchment on both sides and lift the frozen bar from the baking dish. You may need to use a knife to release the edges or turn the dish upside down on a cutting board and tap on the bottom to release the block.
• Quickly cut the block into 16 2-inch (5-cm) square bars.
• Enjoy!

KEY LIME BARS

Steps:

• Preheat oven to 350°. In a food processor, combine flour, wafers, confectioners' sugar and pecans; cover and process until nuts are fine. Add butter; cover and pulse until crumbly., Press into an ungreased 13x9-in. baking dish. Bake 15-18 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat cream cheese, sugar, milk and vanilla until blended; spread over crust to edges of pan. In another small bowl, combine sugar and flour; whisk in eggs and lime juice. Gently pour over cream cheese layer., Bake 20-25 minutes longer or until filling is set. Cool on a wire rack. Refrigerate 1 hour or until chilled. Cut into bars. Just before serving, sprinkle with additional confectioners' sugar.

DAIRY-FREE KEY LIME COCONUT BARS RECIPE BY TASTY

Steps:

• The night before you intend to make your key lime bars, place cashews in a bowl of water and let soak overnight.
• Add walnuts, coconut, dates, vanilla extract, water, and salt to a food processor or blender and pulse until sticky mounds begin to form.
• Press the crust into an 8x8-inch (20x20-cm) freezer-safe, parchment paper-lined pan.
• Drain the cashews well and add to the food processor. Blend until smooth.
• Scrape down the sides of the processor and add lime juice, maple syrup, vanilla extract, and lime zest.
• Blend until smooth, adding the coconut oil halfway.
• Spread the mixture on top of your crust and garnish with more lime zest and coconut.
• Cover with foil and freeze for 3 hours or until set.
• Remove from freezer, slice, and serve.
• Enjoy!

COCONUT LIME SQUARES

Steps:

• Make crust:
• Preheat oven to 325°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
• In a bowl blend together with fingertips flour, butter, coconut, confectioners' sugar, and salt until mixture resembles coarse meal. Pat mixture into prepared pan and bake in middle of oven 25 to 30 minutes, or until golden brown.
• Reduce oven temperature to 300°F.
• Make custard:
• In a bowl whisk together eggs and granulated sugar until combined well and stir in flour, lime juice, and zest.
• Pour mixture over crust and bake in middle of oven 20 minutes. Top custard with coconut and bake 5 to 10 minutes more, or until just set. Cool confection in pan on a rack and chill 1 hour.

KEY LIME BARS

Steps:

• Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on.)
• Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.
• Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
• Cut into 2-by-2-inch bars. Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with whipped cream and a slice of lime.