White Chocolate Key Lime Calypso Bars
Alyson Stringer (originally from Margaret McCoy Sargent)
Yield: 36 bars
1 (18oz) pkg Pillsbury refrigerated White Chocolate cookie dough
1 cup shelled pistachios, chopped
1 cup coconut
1 (14oz) can sweetened condensed milk (fat-free optional)
1/2 cup key lime juice or lime juice concentrate
3 egg yolks
1/2 cup white vanilla chips, melted
Preheat oven to 350˚F. Grease a 9x13-inch pan. Break up cookie dough in a large bowl. Add pistachios and coconut; mix well.
Press dough into the bottom of greased pan to form a crust. Bake for 10–15 minutes or until edges are light golden brown (do not overcook).
Meanwhile, in a medium bowl, combine the condensed milk, lime juice, and egg yolks. Beat well.
Remove the partially baked crust from the oven. Pour milk mixture over the crust. Return to the oven; bake for 22–28 minutes or until filling is set.
Drizzle melted vanilla chips over the top of bars. Cool 1 hour.
Refrigerate 30 minutes or until bars are chilled.
When cold, cut bars into small pieces. Use a very sharp knife dipped in hot water to cut through bars evenly.
Yield: 36 bars
These are a Pillsbury cook-off grand champion and often make an appearance at my ex’s big family reunion every summer. They combine two of my favorite flavors — pistachios and lime! (Nov 2010)
1 (18oz) pkg Pillsbury refrigerated White Chocolate cookie dough
1 cup shelled pistachios, chopped
1 cup coconut
1 (14oz) can sweetened condensed milk (fat-free optional)
1/2 cup key lime juice or lime juice concentrate
3 egg yolks
1/2 cup white vanilla chips, melted
Preheat oven to 350˚F. Grease a 9x13-inch pan. Break up cookie dough in a large bowl. Add pistachios and coconut; mix well.
Press dough into the bottom of greased pan to form a crust. Bake for 10–15 minutes or until edges are light golden brown (do not overcook).
Meanwhile, in a medium bowl, combine the condensed milk, lime juice, and egg yolks. Beat well.
Remove the partially baked crust from the oven. Pour milk mixture over the crust. Return to the oven; bake for 22–28 minutes or until filling is set.
Drizzle melted vanilla chips over the top of bars. Cool 1 hour.
Refrigerate 30 minutes or until bars are chilled.
When cold, cut bars into small pieces. Use a very sharp knife dipped in hot water to cut through bars evenly.