Best House Slytherin Key Lime Bars Recipes

KEY LIME BARS WITH SHORTBREAD CRUST

Steps:

• Preheat oven to 350°F. Butter bottom and sides of an 8-inch square baking dish. Line with parchment paper with 2-inch overhang.
• In a stand mixer with paddle attachment, mix butter, flour, and powdered sugar together on low speed until dough starts to form clumps.
• Flour your hands to press dough into bottom and ½-inch up sides of parchment lined baking dish.
• Bake in preheated oven until light golden brown, 20-22 minutes. Remove from oven and place on cooling rack.
• While crust bakes, beat eggs with an electric mixer on medium speed until light and foamy.
• Add sugar, flour, key lime juice, zest, baking powder, and salt. Mix until well combined. Pour key lime mixture over crust.
• Bake 22-25 minutes until edges are lightly golden and center is set.
• Cool in baking dish on rack. Then chill at least 1 hour before serving. (Can be made 2 days ahead. Keep refrigerated.)
• Use parchment paper overhang to remove from pan and cut into squares. Dust with powdered sugar and garnish with quartered lime wedges and additional zest, if desired.

KEY LIME BARS (LOW FAT)

Steps:

• Preheat oven to 350 degrees.
• Combine cracker crumbs with brown sugar. Lay a sheet of foil in a 8 x 8 square baking pan, with the sides overhanging the edges. Tuck sides under. Spray foil-lined base with butter-favored cooking spray.
• Press crumb mixture into pan. Briefly spray cooking spray on top, and press again.
• In a medium bowl, beat light cream cheese until softened. Add lime zest and condensed milk. Beat until smooth. Add lime juice and beat until well blended.
• Pour lime mixture on to crumb base. Bake for 25-30 minutes, until center is just set and edges pull away a little. Allow to cool. Chill for at least 2 hours. Cut into 16 bars.

KEY LIME BARS

Steps:

• Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on.)
• Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.
• Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
• Cut into 2-by-2-inch bars. Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with whipped cream and a slice of lime.

KEY LIME BARS

Steps:

• Preheat oven to 350F degrees.
• Mix together 1 1/4 cups flour, graham cracker crumbs, butter and confectioners sugar to form a soft dough.
• Press the dough into an ungreased 13x9x2 inch baking pan and bake until lightly browned, about 20 to 25 minutes.
• While the crust is baking, beat together the sugar, lime juice, remaining 1/4 cup flour, eggs, and lime peel until well mixed.
• Pour over the hot crust and return the pan to the oven.
• Bake until set, around 20 minutes or so.
• Cool on a wire rack and then cut into bars.
• Dust with confectioners sugar.
• These freeze well.

HOUSE SLYTHERIN KEY LIME BARS

Steps:

• Preheat oven to 350 degrees F. Line a 9x9 inch square baking pan with parchment paper so that there is some overhang on each side. Spray with nonstick spray.
• Add flour, sugar, butter, salt, and black gel food coloring to a food processor. Pulse until combined.
• Press the mixture into the prepared pan. Bake for 15 minutes, then let cool in pan for 15 minutes.
• Add cream cheese to the bowl of a standing mixer fitted with a paddle attachment. Beat until fluffy. Add sweetened condensed milk and beat. Add lime juice, extract, and green gel food coloring. Beat until combined. Pour mixture over cooled crust.
• Bake 30-35 minutes until set. Cool 30 minutes then cover with plastic wrap and refrigerate until chilled, 4 hours to overnight.
• Add candy melts to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted. Transfer to a piping bag. Pipe out 9 snakes, about 2 inches tall, onto a parchment-lined baking sheet, using a toothpick to move chocolate around. Use a printed template if needed. Refrigerate until set, about 10 minutes.
• Once snakes are dry, spray with metallic spray and let set.
• Lift chilled bars from pan and cut into even squares, 3 across and 3 vertical, so you have 9 squares total.
• Push mini M&M's into the bars in offset rows to create a snake-like pattern.
• Pipe some melted chocolate onto the back of the snakes and place in the center of the bars. Let dry before serving.