Spiced Cookie and Pecan Crust

1. Preheat oven to 350°F (177°C) and line an 8×8-inch baking dish with parchment or foil, leaving an overhang for easy removal.
2. In a food processor, pulse the cookies and pecans until finely ground. Add the sugar and melted butter and pulse until the mixture resembles wet sand.
3. Press firmly and evenly into the bottom of the prepared baking dish. Bake for 10 minutes. Set aside to cool while you make the filling.

Key Lime Pie Filling

1. Using an electric mixer with the whisk attachment, beat the egg yolks and lime zest on medium-high speed until the mixture thickens and turns pale, about 5 minutes.
2. Add the condensed milk and beat on high for about 3 minutes.
3. Reduce to low speed and mix in the lime juice until just combined.
4. Pour the filling over the cooled crust and bake for 10 minutes, until the center is just set (it will jiggle slightly).
5. Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.

Finish and Serve

1. Lift the chilled bars out using the parchment overhang and place on a cutting board. Slice into 3–4 inch squares.
2. Melt the dark chocolate with the coconut oil in a small bowl set over simmering water (or in the microwave in 30-second bursts), stirring until smooth.
3. Dip the corners of each bar into the melted chocolate. Sprinkle immediately with flaky sea salt and extra lime zest. Set on a parchment-lined sheet and refrigerate until the chocolate is set, about 15 minutes.