White Chocolate Lime Bars Recipes

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WHITE CHOCOLATE LIME BARS



White Chocolate Lime Bars image

Take a break from dark, heavy chocolate to create a citrus and white chocolate pleaser.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 36

Number Of Ingredients 17

3/4 cup Gold Medal™ all-purpose flour
1/4 cup sugar
1/4 cup butter or margarine, softened
1/4 cup finely chopped pecans
1/4 teaspoon salt
1 egg yolk
1 cup sugar
1 tablespoon Gold Medal™ all-purpose flour
2 teaspoons grated lime peel
3 tablespoons lime juice
3 eggs
Several drops green food color
Raspberries or maraschino cherries, if desired
1/2 cup white vanilla baking chips
2 tablespoons butter or margarine
2 tablespoons light corn syrup
1 to 2 teaspoons hot water

Steps:

  • Heat oven to 350°F. In medium bowl, mix 3/4 cup flour, 1/4 cup sugar, 1/4 cup butter, the pecans, salt and egg yolk. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches. Bake about 20 minutes or until golden.
  • In medium bowl, beat 1 cup sugar, 1 tablespoon flour, the lime peel, lime juice, 3 eggs and the food color with electric mixer on medium speed until slightly thickened. Pour over baked layer. Bake 25 to 30 minutes or just until no indentation remains when touched lightly in center. Cool completely, about 1 hour.
  • In 1-quart saucepan, heat baking chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until smooth. Stir in water until spreadable. Spread cooled bars with glaze. Refrigerate 30 minutes. For bars, cut into 6 rows by 6 rows. Top each with raspberry. Store covered in refrigerator up to 48 hours.

Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 40 mg

LIME BARS



Lime Bars image

A different take on the lemon bars we all love. I actually prefer them to lemon. This is my favorite bar cookie and I'm asked to bring it when going to a potluck or picnic. The recipe says it serves 36, but you can't eat just one of these delicious, tangy lime bars. You can omit the glaze and sprinkle with powdered sugar if that's your preference.

Provided by Jeanne16

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 3h

Yield 36

Number Of Ingredients 14

2 cups all-purpose flour
½ cup confectioners' sugar
½ teaspoon salt
1 cup butter
4 eggs
⅓ cup lime juice
¼ cup all-purpose flour
2 cups white sugar
2 teaspoons grated lime peel, or more to taste
½ teaspoon baking powder
1 drop green food coloring, or as desired
1 ½ cups confectioners' sugar
1 tablespoon lime juice
1 teaspoon grated lime peel

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12x15-inch baking dish.
  • Mix 2 cups flour, 1/2 cup confectioners' sugar, and salt in a bowl; cut in butter with a pastry cutter until crust mixture resembles crumbs. Pat crust evenly into bottom of the prepared baking dish.
  • Bake crust in the preheated oven for 10 minutes.
  • Whisk eggs, 1/3 cup lime juice, 1/4 cup flour, white sugar, 2 teaspoons lime peel, baking powder, and food coloring in a bowl; pour over the crust.
  • Return baking dish to oven; bake until filling is set, about 25 minutes. Cool thoroughly.
  • Whisk 1 1/2 cup confectioners' sugar, 1 tablespoon lime juice, and 1 teaspoon grated lime peel to make a smooth glaze; spread evenly over cooled lime bars. Let glaze set before serving.

Nutrition Facts : Calories 152.5 calories, Carbohydrate 24.3 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 83.5 mg, Sugar 18 g

WHITE CHOCOLATE AND LIME CHEESECAKE BARS



White Chocolate and Lime Cheesecake Bars image

Provided by Bon Appétit Test Kitchen

Categories     Chocolate     Dessert     Quick & Easy     Cream Cheese     Lime     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 9 servings

Number Of Ingredients 8

7 ounces high-quality white chocolate (such as Lindt), chopped, plus white chocolate curls (optional garnish)
27 chocolate sandwich cookies (about 11 ounces)
1/2 cup chilled whipping cream
1 8-ounce package cream cheese, room temperature
3 tablespoons sugar
3 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
Lime slices or lime twists (for garnish)

Steps:

  • Line 8x8x2-inch square baking pan with foil, extending over all sides. Stir chopped white chocolate in small metal bowl set over saucepan of barely simmering water until melted and smooth. Remove bowl from over water. Finely grind cookies in processor. Add 2 tablespoons melted white chocolate and blend until mixture clumps together. Firmly press mixture onto bottom of prepared pan. Chill while making filling.
  • Beat whipping cream in medium bowl until peaks form. Beat cream cheese, sugar, lime juice, and lime peel in large bowl until smooth. Beat in remaining melted white chocolate. Fold in whipped cream in 2 additions; spread over prepared crust. Chill until filling is slightly firm, at least 2 hours. Using foil as aid, lift cheesecake out of pan. Cut into 9 bars. Garnish with chocolate curls, if desired, and lime slices or twists.

WHITE CHOCOLATE KEY LIME MUFFINS OR CAKE



White Chocolate Key Lime Muffins or Cake image

Use this basic recipe for incredibly moist and delightfully tangy sweet muffins or cake.

Provided by Peggy Trowbridge Filippone

Categories     Breakfast     Brunch     Dessert     Tea Time

Time 35m

Yield 18

Number Of Ingredients 14

Cupcakes or Cake:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter (softened)
1 cup sugar
2 large eggs (lightly beaten)
1 1/2 teaspoons key lime zest (grated)
1 tablespoon fresh key lime juice
2/3 cup buttermilk
1 cup white chocolate chips
Glaze:
1 cup powdered sugar
1/8 cup fresh key lime juice

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F/175 C. Line standard-size muffin tin with foil liners.
  • Blend the flour, baking powder, and salt together in a small bowl. Set aside.
  • In a large mixing bowl, cream butter and sugar together with a mixer, beating until blended.
  • Add the eggs, lime zest, and lime juice.
  • Into the butter-cream mixture in the large bowl, add 1/3 of the flour mixture, stirring until combined.
  • Add one-third of the buttermilk, stirring until combined.
  • Continue alternating one-third of each until all is mixed well. Fold in white chocolate chips.
  • Fill cupcake liners two-thirds full with batter.
  • Bake 18 to 20 minutes (or 12 to 14 minutes for mini-muffins) until wooden pick inserted in the center comes out clean.
  • Gather the ingredients.
  • Whisk powdered sugar and lime juice together until combined and smooth.
  • While muffins are still warm, poke holes in the tops of the muffins with a wooden pick.
  • Smooth about a teaspoon on top of each warm muffin.
  • Cool completely.
  • Serve and enjoy!
  • Gather the ingredients.
  • Preheat oven to 350 F/175 C. Prepare a 9 x 13-inch baking pan by lining with foil (non-stick foil recommended).
  • Follow the same mixing instructions as above in the muffins.
  • Spread batter evenly in pan.
  • Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
  • Let rest in pan about 5 minutes and then poke holes all over the top of the cake with a wooden pick.
  • Spread glaze evenly over top of cake and cool completely.
  • Cut into pieces to serve and enjoy!.

Nutrition Facts : Calories 154 kcal, Carbohydrate 23 g, Cholesterol 61 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 162 mg, Fat 6 g, ServingSize 18 muffins (18 servings), UnsaturatedFat 3 g

STRAWBERRY LIME GOOEY BARS



Strawberry Lime Gooey Bars image

These Strawberry Lime Gooey Bars will make the perfect spring or summer time treat! This quick and easy recipe starts with a cake mix and uses only SIX ingredients!

Provided by Trish - Mom On Timeout

Categories     Dessert

Time 47m

Number Of Ingredients 7

15.25 ounces Strawberry Cake Mix (1 box)
½ cup unsalted butter (1 stick - softened)
1 egg (room temperature)
1 lime (zested and juiced)
⅔ cup white chocolate chips
½ cup sweetened condensed milk
lime zest (for top of bars - if desired)

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.

Nutrition Facts : Calories 320 kcal, Carbohydrate 43 g, Protein 3 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 40 mg, Sodium 275 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving

WHITE CHOCOLATE LIME BLONDIES



White Chocolate Lime Blondies image

Deliciously sweet white chocolate bars with a tangy taste of the tropics!

Provided by Allison S.F.

Categories     Desserts     Cookies     Brownie Recipes     Blondie Recipes

Time 35m

Yield 9

Number Of Ingredients 9

1 (4 ounce) bar white chocolate, chopped
¼ cup butter
½ lime, zested
1 egg
⅓ cup white sugar
1 teaspoon vanilla extract
1 teaspoon fresh lime juice
⅔ cup all-purpose flour
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 8x8-inch baking dish.
  • Combine white chocolate, butter, and lime zest in a saucepan over medium-low heat; cook and stir until completely melted, 5 to 10 minutes. Remove from heat.
  • Beat egg in a bowl using an electric mixer until thickened and foamy; add white chocolate mixture, sugar, vanilla extract, and lime juice. Mix well. Fold 2/3 cup plus 1 tablespoon flour into mixture until batter is just mixed. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 25 minutes. Cool blondies before cutting into bars.

Nutrition Facts : Calories 188.3 calories, Carbohydrate 22.8 g, Cholesterol 36.9 mg, Fat 9.8 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 5.9 g, Sodium 55.7 mg, Sugar 15 g

LEMON WHITE CHOCOLATE CREAM BARS



Lemon White Chocolate Cream Bars image

Provided by Mel

Time 7h20m

Number Of Ingredients 16

2 cups cold water
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice (from about 4 lemons - zest before juicing)
1/3 cup cornstarch
1/4 teaspoon salt
2 tablespoons butter
1 tablespoon lemon zest
1 drop yellow food coloring, optional (see note)
2 1/2 cups crushed graham cracker crumbs (about 16 rectangles)
1 tablespoon granulated or brown sugar
3/4 cup salted butter, melted
1 cup white chocolate chips or bar, chopped (NOT almond bark or candy coating)
16 ounces cream cheese, softened (see note)
1 1/2 cups powdered sugar
Pinch of salt
3/4 cup heavy cream, chilled (see note)

Steps:

  • For the lemon layer: in a medium saucepan, whisk together the cold water, sugar, lemon juice, cornstarch, and salt. Heat the mixture over medium heat, stirring constantly, until it begins to thicken and large bubbles pop at the surface. Continue cooking for 1-2 minutes (it's important to continue letting it simmer so it will set up as it cools).
  • Remove from the heat and stir in the lemon zest and butter. Pour into a bowl, cover with plastic wrap pressed directly on the surface, and place in the refrigerator until completely cooled.
  • For the crust: preheat the oven to 325 degrees. Line a 9X13-inch pan with parchment paper or foil (for easier removal and cleanup; optional). Stir together the graham cracker crumbs, sugar, and melted butter until evenly combined. Press into the bottom of the prepared pan. Bake for 10-12 minutes until lightly golden and set. Set aside to cool completely.
  • For the cream filling: melt the white chocolate until just melted and smooth; don't over heat or it can seize and scorch. I use the microwave at 50% power for 1-minute increments, stirring in between. Set aside.
  • Add the cream cheese to a mixing bowl and mix with a handheld electric or stand mixer until smooth and creamy, 1-2 minutes, scraping down the sides of the bowl as needed. Add the melted white chocolate (if it's overly warm, let cool until just slightly warm) and mix again until well-combined.
  • Add the powdered sugar and salt and mix until evenly combined, 1-2 minutes. (See note below about the heavy cream.) Add the heavy cream to the batter and mix on medium speed until the batter is thick and creamy, 2-3 minutes.
  • Spread the cream layer evenly on top of the cooled crust. Chill for 1-2 hours until the cream layer sets up a bit.
  • Once the lemon layer is completely cooled, whisk to recombine and spread evenly over the cream layer. Chill in the refrigerator until the lemon layer is set up, 4-6 hours.
  • Cut into squares and serve. Include a fresh lemon slice or twist, if desired.

Nutrition Facts : ServingSize 1 bar, Calories 372 kcal, Carbohydrate 42 g, Protein 3 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 39 mg, Sodium 271 mg, Fiber 1 g, Sugar 33 g

WHITE CHOCOLATE AND LIME CHEESECAKE BARS



WHITE CHOCOLATE AND LIME CHEESECAKE BARS image

Categories     Chocolate     Dessert     Freeze/Chill

Yield 9 bars

Number Of Ingredients 8

7 oz. high-quality white chocolate (such as Lindt), chopped, plus white chocolate curls (optional garnish)
27 chocolate sandwich cookies (about 11 oz.)
1/2c chilled whipping cream
1 8-oz. package cream cheese, room temperature
3T sugar
3T fresh lime juice
1T finely grated lime peel
Lime slices or twists (for garnish)

Steps:

  • Line 8x8x2-inch square baking pan with foil, extending over all sides. Stir chopped white chocolate in small metal bowl set over saucepan of barely simmering water until melted and smooth. Remove bowl from over water. Finely grind cookies in processor. Add 2T melted white chocolate and blend until mixture clumps together. Firmly press mixture onto bottom of prepared pan. Chill while making filling. Filling: Beat whipping cream in medium bowl until peaks form. Beat cream cheese, sugar, lime juice, and lime peel in large bowl until smooth. Beat in remaining melted white chocolate. Fold in whipped cream in 2 additions, spread over prepared crust. Chill until filling is slightly firm, at least 2 hours. Using foil as aid, lift cheesecake out of pan. Cut into 9 bars. Garnish with chocolate curls, if desired, and lime slices or twists.

LIME AND MACADAMIA NUT BARK



Lime and Macadamia Nut Bark image

Who can resist velvety chocolate -- bittersweet, milk, or white -- topped with nuts, candy, or dried fruit? Try our other bark variations, or experimentwith your own favorite flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h15m

Yield Makes one 9-by-12 1/2-inch sheet or six 2-1/2-by-5-inch bars

Number Of Ingredients 4

1 pound white chocolate
1/2 cup coarsely chopped macadamia nuts
1 1/2 teaspoons lime-zest strips
Basic Bark or Bark Bars

Steps:

  • Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

WHITE CHOCOLATE KEY LIME BARS



White Chocolate Key Lime Bars image

Provided by Food Network

Categories     dessert

Time 4h15m

Yield 16 bars

Number Of Ingredients 12

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

Steps:

  • 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

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Total Time 1 hr
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WHITE CHOCOLATE AND LIME CHEESECAKE BARS RECIPE | BON APPéTIT
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NO BAKE WHITE CHOCOLATE LIME CHEESECAKE • MY EVIL TWIN'S ...
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WHITE CHOCOLATE KEY LIME CALYPSO BARS RECIPE - PILLSBURY.COM
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4/5 (99)
Category Dessert
Servings 36
Total Time 3 hrs 5 mins
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LIME AND WHITE CHOCOLATE CHEESECAKE BARS - HANDLE THE HEAT
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Estimated Reading Time 4 mins
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DARK CHOCOLATE KEY LIME PIE TRUFFLES - SALLY'S BAKING ...
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Estimated Reading Time 7 mins
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  • After 30 minutes, place the lime infused cream back over heat until it barely begins simmering again. Remove from heat and strain it through a mesh sieve overtop the white chocolate to remove the zest. Gently begin stirring the white chocolate mixture with a rubber spatula in one direction. Do not forcefully stir it. Use gentle, circular motions. Once all of the white chocolate is completely smooth, cover with a piece of plastic wrap pressed on the top of the ganache filling. Let it sit at room temperature for 1 hour, then transfer to the refrigerator for 5-6 more hours. Overnight is OK.


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This recipe is from the Betty Crocker website and it is so good! Add your review, photo or comments for White Chocolate Lime Bars. American Desserts Cookies and Bars Add your review, photo or comments for White Chocolate Lime Bars.
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