Key Lime Coconut Bars

Key Lime Coconut Bar recipe

KEY LIME COCONUT BARS
Original source found here

The original recipe calls for an 8 x 8 square baking pan. Heaven knows that an 8x8 bunch-of-nothing is going to be enough for my key-lime-lovin' family. I increased the recipe by half, so I upped the amounts and fit it into my 8 x 12 pan (or something like that - it's smaller than a 9 x 13).

However, here is the original recipe and you can do with it what you want!

Crust:
1 1/2 c. graham cracker crumbs (I just buy a container of crumbs so I don't have to bash crackers)
2 T. sugar
1/2 c. sweetened, flaked coconut
1/3 c. melted butter, melted

Filling:
3 cans sweetened, condensed milk
1/2 c. sour cream
3/4 c. key lime juice
1 Tbsp. grated lime zest

Topping:
Whipped cream and toasted coconut for garnish

Preheat oven to 350 degrees. Line an 8 x 8 square baking pan with parchment paper, overlapping the paper over the sides to create handles for later. Mix crumbs, sugar, coconut, and butter in a bowl and press into the pan; bake for 8-10 minutes. Remove and cool slightly.

While crust is cooling, make the filling. (the FUN part!) In a bowl, add the remaining ingredients: sweetened, condenced milk, sour cream, lime juice, and lime zest. Whisk to combine until smooth and creamy. Pour on top of crust; bake for 8-10 minutes until firm to the touch but not browned at all. Cool at room temperature, then chill completely.

Top with some homemade whipped cream and toasted coconut.

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