| Level: | Easy |
| Total: | 4 hr 15 min |
| Prep: | 15 min |
| Cook: | 4 hr |
| Yield: | 16 bars |
Ingredients
- 2 cups gingersnaps crumbs
- 2 tablespoons granulated sugar
- 7 tablespoons unsalted butter, melted
- 1 large egg
- 4 large egg yolks
- 2 (15-ounce) cans sweetened condensed milk
- 1 cup bottled key lime juice
- 1 teaspoon freshly grated lime zest
- Pinch salt
- 1/4 cup whole milk
- 1/4 cup heavy cream
- 8 ounces good quality white chocolate, chopped
Instructions
- Preheat oven to 350 degrees F. Combine all ingredients in a bowl and press into a 9 by 13 baking dish lined with aluminum foil that extends 2 inches beyond the short end of the pan. Bake for 8 to10 minutes, remove from oven. Then reduce oven temperature to 325 degrees F.
- Whisk all ingredients together in a medium bowl. Pour the filling over the prepared crust. Bake until the filling is almost set, about 20 to 22 minutes. Cool the bars completely in the pan set on a wire rack. Refrigerate the bars for at least 2 hours, until chilled.
- In a medium saucepan, bring the milk and cream to a gentle boil. Add the chopped chocolate and let stand for 30 seconds to melt the chocolate. Whisk the mixture until the chocolate is completely melted and the mixture is smooth. Set the topping aside to cool to room temperature for 15 minutes, stirring occasionally, until cool. Pour the cooled white chocolate topping over the chilled bars and, using a small, offset metal spatula, spread it into an even layer. Freeze the bars in the pan for at least 1 hour before cutting.
- Ginger Mint Syrup: 1/2 cup water 1/3 cup granulated sugar 2 tablespoons finely chopped candied ginger 1 tablespoon ginger liqueur, such as Canton 1/4 cup packed mint leaves
- In a small saucepan, combine the water, sugar, and candied ginger and bring to a boil over medium-high heat. Continue to boil until the syrup is reduced to about 1/3 cup. Remove the pan from the heat and let the mixture cool for 5 minutes. Stir in the ginger liqueur and pour the syrup into a blender. Add the mint leaves and blend until the mint is finely chopped. Transfer the syrup to a squeeze bottle and refrigerate until chilled, at least 1 hour.
- Garnish with: Mint sprigs Sweetened whipped cream White chocolate curls Candied lime peels Ginger syrup Chopped and toasted macadamia nuts
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 365 |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 0 g |
| Sugar | 42 g |
| Protein | 7 g |
| Cholesterol | 98 mg |
| Sodium | 129 mg |
Reviews
I made this recipe exactly according to instructions a few weeks ago, and the bars were delicious! I had been worried about the key lime custard setting up properly, because I’d made a key lime pie this past summer (using somebody else’s recipe) and the pie filling ended up runny. But these set, sliced and held their shape beautifully! Everybody loved them, though admittedly I thought they weren’t sufficiently lime-y.
I made them again last night, but this time I gently boiled more than a cup of key lime juice on the stove top to concentrate the lime flavor, and used a cup of concentrated juice . This time, they were perfect!
The white chocolate ganache is a little soft, which didn’t cause any issues with serving, but decreasing the volume of milk in the ganache couldn’t hurt.
I don’t bother with the ginger-mint syrup. I think that would be gilding the lily!
I made them again last night, but this time I gently boiled more than a cup of key lime juice on the stove top to concentrate the lime flavor, and used a cup of concentrated juice . This time, they were perfect!
The white chocolate ganache is a little soft, which didn’t cause any issues with serving, but decreasing the volume of milk in the ganache couldn’t hurt.
I don’t bother with the ginger-mint syrup. I think that would be gilding the lily!
As an avid baker, I should’ve known this recipe is just asking for trouble. The instructions are quite lacking. I’m going to tweak the recipe myself so that it actually works next time.