With a salty and sweet Biscoff cookie crust and a tart key lime pie layer, these bars are dipped in a chocolate for a refreshing summer treat.
You can most definitely say that key lime pie is the key to my husband’s soul. It’s his ultimate weakness. Every year for his birthday, Christmas, our wedding anniversary, and Father’s Day, his little wish list is simple. Key Lime Pie.
Whenever I’m scouring recipes for pie bars, cookie bars that have a crust, or a tart that calls for graham cracker crumbs, I laugh. Do these people even know what Biscoff cookies are? Making your cookie crust out of these heavenly little famous airline cookies will change your baking game. Its got a nice little cinnamon ginger bite to them, and just add so much more flavor to your crust. Throw in some pecans and you’re in business. This recipe was slightly adapted from Martha Stewart and of course, I made the crust quite differently. Once the bars were done, I dipped them into some melted dark chocolate and coconut oil. Then sprinkled them with lime zest. They totally remind me of the chocolate dipped key lime pies on a stick down in Key West! You cannot skip that experience if you are ever in Key West. First off…pie on a stick. Enough said.
- Click the link above for the recipe.
Key Lime Pie Filling
- 3 large egg yolks
- 1½ teaspoons finely grated lime zest
- ? cup fresh Key lime juice you can also use regular limes
- 1 can sweetened condensed milk 14 ounces
- Melted dark chocolate
- Preheat oven to 350 F and line a 8 x 8 inch baking dish with parchment or foil.
- With a food processor, blend the pecans, biscoff cookies and sugar. Blend in butter until it resembles wet sand.
- Press into the bottom of the baking dish and bake for 10 minutes. Set crust aside to cool.
Key Lime Pie Filling
- In a large bowl and using an electric mixer with a whisk attachment, beat the egg yolks and lime zest until it thickens (5 minutes).
- Add condensed milk and beat on high for about 3 minutes.
- On low, mix in the lime juice until just combined.
- Pour on top of cookie crust and bake for 10 minutes until the middle is just set.
- Put aside to cool and then refrigerate for at least 4 hours or overnight.
- Once they have chilled for the preferred time, slice into 3-4 inch squares and dip the corners into dark chocolate. Sprinkle with sea salt and lime zest. Place them on parchment paper on a cookie sheet and chill until the chocolate sets.
I’m Kathleen and this is where I explore my sweet tooth and share it with you. I’m not gonna lie. Sweets make my heart flutter. Gooey chocolate chip cookies. Cupcakes with mile high frosting. I won’t even turn down fruit cake! Other things that make my heart flutter are my two beautiful children and of course my lovely husband. We’ve been married for almost 10 years and I can honestly say he’s my best friend. I love all things vintage, pretty, and retro and could spend hours lost in an antique shop. My newest venture is collecting vintage cookbooks. Are the recipes really as disgusting as the unappetizing photography? I remember using my mother’s “Cooky Book” by Betty Crocker circa 1963 when I was a wee one. I decorated those sugar cookie cut outs in a way only a mother could love. The memories of helping her bake in the kitchen will stay with me forever. I remember the smells, the love I felt, and of course the eating! So now I’m passing this hobby down to my little ones. A few things about me: I’m a super geek. I love Star Wars, Battle Star Galactica and all things Disney and Harry Potter. I Love Lucy is on at my house. At all times. Or at least in my little head. I listen to Christmas tunes all day every day from August to January. I have moved an average of 2.5 times per year in the last 10. We’re fancified carnies! I was in beauty pageants all through elementary school. I grow up on the street that Punky Brewster lived on. We were pals. I sometimes listen to 1920’s jazz while I shower. I’m a weirdo. I’m a full time massage therapist for Walt Disney World. And…I always cry when I laugh.