Strawberry Lime Bars Recipes

STRAWBERRY-LIME BARS

Steps:

• Preheat oven to 350°. Place crushed pretzels and 1/4 cup sugar in a small bowl; stir in melted butter. Spread out in an ungreased 15x10x1-in. baking pan. To toast, bake until golden brown, 9-11 minutes. Cool completely., Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Gently stir in strawberries. Cool slightly. Refrigerate 30 minutes., In a large bowl, beat cream cheese, lime zest, lime juice, vanilla and remaining sugar until blended. Stir in cooled pretzel mixture. Spread into an ungreased 13x9-in. baking pan. Top with strawberry mixture. Refrigerate, covered, 2 hours or until firm.

STRAWBERRY LIME GOOEY BARS

Steps:

• Preheat oven to 350°F.
• Line a 9x9 inch baking pan with foil. Spray with cooking spray and set aside.
• Beat butter with a mixer until soft and fluffy.
• Add in cake mix,egg, lime juice and zest and continue beating until combined.
• Press about two-thirds of the cake mixture onto the bottom of the foil-lined baking pan.
• Sprinkle white chocolate chips over the top.
• Drizzle the sweetened condensed milk over the top of the chocolate.
• Crumble the remaining cake mixture over the top of the sweetened condensed milk, trying to spread it out as much as possible. Press lightly.
• Bake for 29-32 minutes, or until edges start to brown.
• Let bars cool completely before cutting.
• Top with additional lime zest if desired.
• Store in an airtight container for up to a week.

STRAWBERRY LIME BARS

Steps:

• Preheat oven to 375°.
• In a large bowl, gently stir together strawberries and ½ cup sugar; let stand for 10 to 15 minutes.
• Drain strawberries, discarding liquid. Stir cornstarch, lime zest and juice, and remaining ¼ cup sugar into berries. Pour mixture onto prepared Crust and Crumble Dough in pan; crumble reserved dough onto berries.
• Bake until top is lightly browned and filling is hot and bubbly, 45 to 50 minutes. Let cool completely in pan on a wire rack. Using excess parchment as handles, remove from pan before cutting into bars. Store in an airtight container for up to 2 days.
• Spray a 13x9-inch baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
• In a large bowl, beat butter and egg yolk with a mixer at medium speed until smooth and creamy. In a medium bowl, whisk together flour, oats, sugar, baking powder, and salt. Gradually add flour mixture to butter mixture, beating just until combined.
• Turn out mixture onto a work surface, and gently knead until a crumbly dough forms. Press three-fourths of dough into prepared pan. Reserve remaining dough in a small bowl.

CREAMY STRAWBERRY-LIME SHORTBREAD BARS

Steps:

• Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan; spray parchment with cooking spray.
• In a medium bowl, whisk together flour, ½ cup sugar, and 1 teaspoon zest. Using a pastry blender, cut in butter until mixture is crumbly. Press mixture into prepared pan.
• Bake for 20 minutes or until golden brown.
• Spread preserves over crust. In a large bowl, beat cream cheese and remaining 1 cup sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating just until combined after each addition; beat in lime juice and remaining 1 teaspoon zest. Pour cream cheese mixture over preserves.
• Bake for 30 minutes or until center is set. Let cool completely in pan. Using excess parchment as handles, remove from pan before cutting into bars. Cover and refrigerate for up to 3 days.

STRAWBERRY LIME BARS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Lightly coat a 9x13" pan with nonstick baking spray.
• In the bowl of an electric mixer, mix together cake mix, lime zest, lime juice, egg, and butter. Press or pat it into prepared pan.
• Bake for approximately 11-12 minutes. Remove from the oven before the edges begin to brown so the bars will be soft.
• While it's baking, prepare the glaze by mashing berries, then stirring in powdered sugar and lime zest. Place glaze in the refrigerator until ready to serve the bars.
• Remove bars from the oven, when done, and allow to cool completely. Pour chilled glaze over and slice into squares just before serving so the bars don't get soggy. Or, serve the bars by themselves with the glaze on the side and allow everyone to drizzle the glaze on their individual slices.

NO BAKE STRAWBERRY LIME CHEESECAKES

Steps:

• Line a muffin pan with paper liners.
• Melt the butter and add it with the honey to the graham cracker crumbs. Stir until all the crumbs are moistened.
• Divide the graham crackers between the 12 cupcake liners. Press the crumbs down firmly into the bottom of each liner.
• Beat together the cream cheese, sugar, yogurt, lime juice and lime zest until light and fluffy.
• Divide the cheesecake batter between the 12 cupcake liners on top of the crusts. (I used a cookie scoop to fill the cups.)
• Refrigerate at least 3 hours or overnight.
• When ready to serve, top each cheesecake with a strawberry and ¼ slice of lime.
• Garnish with additional lime zest if desired.
• Serve cold.

STRAWBERRY LIME CHEESECAKE BARS

Steps:

• Combine the graham crackers, sugar and melted butter in a food processor. Pulse until it's a fine crumb and everything's incorporated.
• Press the graham cracker mixture into the bottom of the prepped baking dish and up the sides about 1/4".
• Bake for 8 minutes, then let it cool while you make the cheesecake batter.
• Cream the sugar and cream cheese together in a stand mixer with a paddle attachment on medium speed for 1 minute, until smooth. Scrape down the sides with a rubber spatula.
• Add the yogurt, flour, vanilla and lime zest and continue mixing for 1 more minute. Add the eggs and continue mixing for 30 seconds, until the eggs are just incorporated.
• Pour the batter on top of the crust and use the spatula to smooth it out on top. Drop large spoonfuls of the strawberry sauce on top, and then use a knife to swirl it around (make sure not to push the knife as far down as the crust-just swirl the top).
• Bake the strawberry lime cheesecake bars for 30-35 minutes, or until the edges are slightly golden and the center barely jiggles.
• Let the bars cool for 30 minutes and then put them in the fridge, covered, to chill completely-at least 2 hours.

STRAWBERRY COBBLER SQUARES

Steps:

• For the filling: Preheat the oven to 375 degrees F.
• Add the strawberries, granulated sugar, cornstarch and lime zest and juice to a bowl. Toss to combine and set aside.
• For the crust and crumble: In a food processor, combine the flour, butter, brown sugar and baking powder. Pulse until a loose crumb forms; continue to pulse as you add the cream.
• Grease a 9-by-13-inch pan with butter. Dump two-thirds of the flour mixture onto the prepared pan and press flat. Top with the strawberry mixture, spreading it into an even layer. Sprinkle over the remaining flour mixture, followed by the turbinado sugar.
• Bake the bars until the top is golden and the strawberry layer is thick and bubbling, 28 to 30 minutes. Remove and allow to cool.
• For the icing: Whisk together the powdered sugar and lime juice until smooth.
• Cut the cobbler into small squares and drizzle with the icing. Add to a platter and serve.

STRAWBERRY-LIME BARS

Steps:

• Preheat oven to 350°. Place crushed pretzels and 1/4 cup sugar in a small bowl; stir in melted butter. Spread out in an ungreased 15x10x1-in. baking pan. To toast, bake until golden brown, 9-11 minutes. Cool completely., Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Gently stir in strawberries. Cool slightly. Refrigerate 30 minutes., In a large bowl, beat cream cheese, lime zest, lime juice, vanilla and remaining sugar until blended. Stir in cooled pretzel mixture. Spread into an ungreased 13x9-in. baking pan. Top with strawberry mixture. Refrigerate, covered, 2 hours or until firm.

STRAWBERRY OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
• Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.