White Chocolate Lime Bars
Refreshing sweet-tart dessert bars featuring a tangy lime filling on a gingerbread base, topped with a smooth white chocolate drizzle.
Ingredients
Graham cracker crumbs (for crust)
2 cup
Granulated sugar (for crust)
2 tbsp
Unsalted butter, melted (for crust)
7 tbsp
Large egg (for lime filling)
1
Large egg yolks (for lime filling)
4
Sweetened condensed milk (for lime filling)
2 cans (14 oz)
Fresh lime zest (for lime filling)
1 tsp
Lime juice, bottled or fresh (for lime filling)
1 cup
Salt (for lime filling)
1/4 tsp
Whole milk (for white chocolate topping)
1/4 cup
Heavy cream (for white chocolate topping)
1/4 cup
Premium white chocolate, chopped (for white chocolate topping)
8 oz
Instructions
1
Prep
Position the oven rack in the center of the oven and preheat to 350°F. Line a 9x13-inch baking pan with aluminum foil, letting the foil extend over the two short sides by 2 inches.
2
Make the crust
In a medium bowl, mix the graham cracker crumbs and sugar. Add the melted butter and stir until fully combined. Press the mixture evenly into the bottom of the pan to form a uniform layer.
3
Bake the crust
Bake until set, 7 to 9 minutes. Set the pan on a cooling rack while you make the filling. Reduce the oven temperature to 325°F.
4
Make the lime filling
In a large bowl, whisk the whole egg and egg yolks until smooth. Whisk in the sweetened condensed milk until combined. Whisk in the lime zest, lime juice, and salt. Pour the filling over the crust. Bake until set, 20 to 22 minutes. Set the pan on a cooling rack and cool for 20 minutes.
5
Chill
Refrigerate the bars for at least 2 hours until cooled.
6
Make the white chocolate topping
In a medium saucepan, heat the milk and cream until it just comes to a simmer. Remove from the heat, add the chopped white chocolate, and let sit for 30 seconds to melt. Stir until the chocolate is fully melted and the mixture is smooth. Set the topping aside to cool, stirring occasionally, for 15 minutes or until thickened.
7
Top and freeze
Pour the cooled white chocolate topping over the chilled bars and spread evenly with a small offset spatula. Freeze the bars in the pan for at least 1 hour before cutting.
8
Cut and serve
Use the foil edges to lift the bars out of the pan. Remove the foil and cut into 16 pieces. Serve cold.
