Happy Easter! Do you have an all time favorite dessert? Mine is Key Lime Pie, extra points for including chocolate in it! If you are ever down in Key West you just have to try Chocolate Dipped Key Lime Pie on a stick. It’s almost impossible to finish one because they are just so rich, but those few bites are so, so good. It makes the 8 hour drive to Key West worth it.
I am not really a fan of cake; and wedding cake, yuck I never eat it. So for our wedding I knew I had to find something I would like. Enter JJ Gandy’s a local key lime pie shop that makes key lime filled cakes. Yep, vanilla cake with key lime pie as the filling. Let me tell you this is the best cake you have ever tried.
I have been eating key lime desserts as long as I can remember. My Nana used to have a key lime tree in her yard so these Key Lime Cookie Bars turned into one of my mom’s go to desserts.
My mom usually makes these with chocolate chip cookie dough because white chocolate macadamia can be hard to find. I had to go to two different stores before I found it, but I knew I wanted that macadamia nut flavor with the key lime, so I was determined.
You can bet these bars will be part of our Easter spread. Although it might be to late for you to grab the ingredients for Easter brunch, unless you just happen to have them all at your house, I would recommend giving these tasty bars a try as soon as you can get your hands on some key limes.
- 1 refrigerator package white chocolate macadamia nut cookies, at room temperature
- 1 – 14oz can sweetened condensed milk
- ½ cup Key lime uice
- 3 egg yolks
- ½ cup white chocolate chips
- Line a 9×13 pan with parchment paper.
- Press the cookie dough into the bottom of the pan to form the crust. Bake 10-12 minutes until lightly browned.
- In a bowl beat together sweetened condensed milk, lime juice and egg yolks. Pour mixture over crust and bake an additional 20-23 minutes.
- Melt the white chocolate chips and drizzle over the bars. Allow to cool in the refrigerator for at least 1 hour.
- Lift the bars out of the pan on the parchment then cut with a sharp knife.