Key Lime Bars

There are several brilliant things about these simple key lime bars. Let me share:

1) The crust is made with animal crackers. Weird, kind of. And really, really genius. The texture and flavor of the simple and sweet animal crackers makes a delicious, nutty-like crust. I love the crust on these bars. Love it.

2) The wonderful lime filling doesn’t overwhelm the crust. Which really works in my opinion. It leaves the taster (me, in this glorious instance) with the satisfaction of a deliciously creamy, tart filling and enough buttery, golden crust to offset the utterly tasty limeness of the lime.

3) Cut into small squares, these bars are a) adorable and b) utterly perfect for a light, yummy dessert in the summer heat.

4) Even though the recipe title references Key limes, you can use regular big ol’ limes if you don’t feel like juicing a bazillion of the little Key limes and no one will be the wiser.

I served these (and the caramel brownies, incidentally, which are like the dark side when compared to the ethereal lightness of these bars) at a recent book club I hosted at my house. And I have to say, they have skyrocketed to the most requested recipe. I’ll be making these a lot this summer. Simple, fresh, light and absolutely delish.

Key Lime Bars

Key Lime Bars

Yield: Makes 16 bars

Key Lime Bars

Ingredients

    Crust:
  • 5 ounces animal crackers (about 2 1/2 cups animal crackers)
  • 3 tablespoons packed light brown sugar
  • Pinch salt
  • 4 tablespoons butter, melted
  • Filling:
  • 2 ounces cream cheese, softened to room temperature
  • 1 tbsp grated fresh lime zest (from about 2 limes)
  • 1 can (14-ounce) sweetened condensed milk
  • Pinch salt
  • 1 large egg yolk
  • 1/2 cup fresh lime juice (from about 3-4 regular limes or 20 Key limes)
  • Garnish
  • 3/4 cup shredded coconut, toasted (optional)

Directions

  1. Preheat the oven to 325 degrees F, adjusting an oven rack to the middle position. Line an 8-inch square baking pan with aluminum foil, letting two opposing edges hang over at least an inch or so. Grease the foil with cooking spray.
  2. For the crust, process the animal crackers, sugar and salt together to fine crumbs in a blender or food processor. Drizzle the melted butter over the crumbs and pulse to incorporate (or stir together in a bowl with a fork). Sprinkle the mixture into the prepared pan and press the crumbs into an even layer. Bake the crust until fragrant and golden, about 15-18 minutes.
  3. For the filling, while crust bakes, in a medium bowl, stir the cream cheese, lime zest and salt together until combined. Whisk in the sweetened condensed milk until smooth (you can use a handheld electric mixer, if you want). Whisk in the egg yolk and lime juice until combined.
  4. Pour the filling evenly over the crust. Bake the bars until the filling is set and the edges just slightly begin to pull away from the sides of the pan, 15-17 minutes.
  5. Let the bars cool completely in the pan set on a wire rack, about 2 hours. Then cover the pan with foil and refrigerate until chilled, about 2 hours. Remove the bars from the pan using the foil overhang and cut into squares. Sprinkle with toasted coconut if desired.
http://www.melskitchencafe.com/key-lime-bars/

Recipe Source: from The Cook’s Country Cookbook

58 Responses to Key Lime Bars

  1. These sound fantastic! Love new ideas for crusts and this is such a fun one! What a great treat to take for a lunch at the beach!

  2. Rebecca B says:

    I have Bunco tomorrow night and offered to bring dessert. I’m going to make these!! Yum!

    Just wondering, which brand of animal crackers did you use? There are so many different ones and they all taste so different. Does it matter?

    • Mel says:

      Rebecca – you are right, animal crackers are not created equal. I used the Barnum’s brand and they were buttery and delicious.

  3. Natalie says:

    I adore key lime pie. Animal crackers sound v. interesting. Is it possible to find animal crackers without HFCS?

    • Mel says:

      Natalie – that is a good question. I didn’t even look for non-HFCS because my options were so limited in the first place. I bet if you look hard enough you can find an organic/natural brand.

  4. Patty says:

    I just made a batch of key lime bars on Monday. I enlisted husband to juice the key limes. His fabulous idea, upon rummaging through my kitchen tool drawer, was to use the Pampered Chef garlic crusher! The halved key limes fit in there perfectly, and with his strength, juiced super!

  5. Molly says:

    I’m so used to seeing key lime bars with graham crackers, but the use of animal crackers sounds delightful. This whole recipe sounds delightful, as a matter of fact.

  6. Joyce says:

    You mentioned salt in the filling, but it’s not actually listed. How much did you use? I’m anxious to make these babies!!

  7. I love lime flavored desserts! They are so refreshing! I love that this recipe uses the animal crackers for the crust (I don’t know why I haven’t thought of that before)!

    I have a lime bar that I make all the time that is more cheesecake than this version and I top it with coconut and macadamia nuts too!

    Here’s the recipe for my lime bars if you are interested:
    http://www.kitchen-concoctions.com/2010/05/you-win-some-you-lose-some.html

  8. These look fantastic! I love the animal crackers in the crust!

  9. Aly says:

    I will definitely be trying this! I love love love lime recipes!

  10. Sandee says:

    mel, you are a goddess!

  11. Veronica says:

    My husband loves key lime pie so I’m saving this one for him! Thanks–I love the unique crust!

  12. Animal crackers for the crust — simply brilliant! I’m not a huge fan of lime, but this recipe sounds so mouth-watering and tempting I’m going to have to try it!

  13. Carie says:

    I made these today (already, I know, you just posted them today.) They turned out WONDERFUL. And I even forgot to add in the egg yolk. Oh well, next time.

    Thanks for another great recipe.

  14. Kira says:

    In my grocery store- Albertsons- they carry a brand called Wild Harvest that is organic. And the animal crackers are delicious (so are the bite sized chocolate chip cookies :) ) If you can find them, Natalie, they are great. Can’t wait to make these myself- maybe for the next book club I have to host. Thanks for the idea Mel!

  15. marisa says:

    Oh! I LOVE it! I love lime and lemon desserts and you described this perfectly. They sound heavenly! I love the crust being made from animal crackers. I bet it is delicious!

  16. Oh my pure deliciousness! I cannot wait to try these!

  17. alright, you’ve convinced me! ill make some :)

  18. Nancy says:

    Just made this for my husband for Father’s Day – he loves lime / key lime pie… it was a big hit. And just a little piece packs huge taste. Delicious. A keeper, for sure.

  19. Erin says:

    I also made these for my husband for father’s day. I think I ate most of them. :) All I can say is YUMMY!!! I bought animal crackers to use for this recipe, but my husband let the kids eat them. So I used 1 pkg of graham crackers instead and added 6 TLB of butter, and it worked out great. Too great, I think I need to make these everyday. Thanks again for your fabulous recipes. I have tried many, and they all taste delish.

  20. Bri says:

    Love lime! We get organic animal (Whinny the Pooh) crackers from Costco. They are cheap and come in a big tub.

  21. LOVE the idea of using animal crackers as a crust!!

  22. grace says:

    animal crackers?!? terrific! although it’s a wee bit disturbing to think of grinding all those critters into crumbs, it’s surely worth it in the end. :)

  23. Tarryn says:

    I made these for my husband for Father’s Day. He declared them his new favorite dessert. They were so good and very easy to make. Thanks for a great recipe!

  24. Valerie says:

    This is from Cooks Illustrated – I love their stuff!

  25. Cammee says:

    Mel, you’re a genius! If I top these little beauties with coconut my weird coconut hating kids will keep their grubby hands off of them and I can have them all :). These look so delicious. I can’t wait to try them.

  26. Frieda says:

    I just made these today with pretzels (omitted the salt) for the crust. It’s in the fridge chilling and I’m taking it to a party. Will let you know how they turned out!

  27. Frieda says:

    They were good, but the crust needed just a bit more brown sugar. I’m going to try the animal crackers in my next batch.

  28. michelle w says:

    Made them tonight and they were gone before I could even plate them!!! Perfect summer treat, plus LOVED animal crackers! You never let me down! Thanks for the delicious recipes :)

  29. Aimee says:

    I made these with the Cherrybrook Kitchen gluten free mini vanilla graham cookies and boy did they turn out great! My family enjoyed them and did not even know that the crust was GF. I never have to worry about whether or not I am going to like your recipes. Your recipes are always a hit. Thank you for another great recipe!

  30. Ashlee says:

    These were yummy! I made them in our toaster oven so I didn’t heat up the whole house, and I used graham crackers (since I had them, but I want to try the animal crackers version), and I think if anyone else makes them in their toaster oven, cook them for a shorter time, maybe as much as 5 minutes less. The crust had a slightly burned flavor on the bottom, but not horrible, and they were still yummy!

  31. Jill says:

    I made these for a potluck dinner and they were a hit! everybody loved them. Thanks so much for this wonderful recipe.

  32. Maryse says:

    Hi Mel,
    I’ve just recently stumbled on your blog and I am addicted. Your recipes are fabulous and the pictures beautiful. I have already save dozens of recipes to try in the near future.

    I made these bars this weekend for our Sunday night family dinner. They were DELICIOUS!!!! They reminded me a lot of key lime pie (which we love in our family) but it was much easier to serve smaller pieces and keep the guilt down. Thanks for the delicious recipes.

  33. Tiffany says:

    Hi Mel, can you double this recipe and make in a 9×13 dish? I’ve made this twice in the 8×8, rave reviews. I’m making it for Easter. Thanks for all of your delicious recipes. You’re my ‘go to’ site.

    • Mel says:

      Tiffany – yes, I think this recipe should double just fine for a 9X13-inch pan. The crust and filling might be slightly thicker when doubled in the 9X13-inch pan so keep an eye on baking times but I think it will work out fine.

  34. Kerri says:

    I made these for a group of restaurant people, talk about picky…… And they all loved them!!!! I’ve made them with the Key limes and regular. Do the regular and save time for more important things. Even my uber picky CIA trained husband agreed. Great recipe.

  35. Carlie says:

    Made these for my Norwex party. They were a hit. Thank you!!

  36. Kristin T says:

    These are baking in the oven right now! I used the crust from the lime/buttermilk bar recipe. I had no idea that limes would have no intention of voluntarily giving up their juice, so my amazing husband said, “Challenge accepted!” Then he wandered into the garage and came out with a pair of VICE GRIPS! :-) Suffice to say, those little lime suckers didn’t have a drop of juice left in them once he was finished! :-)

  37. Nicolette says:

    Made these today and they turned out amazing! FYI if you can’t find animal cookies in your hometown, but you do have a Trader Joes, use their Cat Cookies for the crust. They taste just like animal cookies. Thanks for the recipe!

  38. Teresa says:

    These are really delicious. I came across this recipe that I’d printed out about a year ago and made it for book club. It was a huge hit. Thaks for the recipe!

  39. Jen B says:

    Made these yesterday and they were fabulous! Made the crust using gingersnaps and added a sour cream topping and they were perfection!

  40. Fran says:

    They sound very good, BUT there is a BIG difference in taste between Key limes and regular limes. Key limes are a hybrid of limes and lemons. If it isn’t made with Key limes it isn’t Key lime bars, but lime bars.

  41. Linda says:

    How would it be to use bottled key lime juice? Would you still use 1/2 cup? These sound delicious!

  42. Mel says:

    Linda – I’ve never used the bottled lime juice so I’m not sure. I’d probably still use 1/2 cup. Good luck if you try it!

  43. Linda says:

    Thanks, Mel! I appreciate your quick response and can’t wait to try these delicious sounding lime bars! Blessings to you!

  44. Julie says:

    I have made these 4 times in the last 2 weeks (twice for events and twice for my husband and me!) Obviously, we love them. One change – I don’t love coconut, so I reserve about 2 tablespoons of the crust mixture and sprinkle it on top after it comes out of the oven.

  45. […] tailgate in Nashville.  I immediately returned and searched for the recipe and found this one from melskitchencafe.com.  They are sweet and light and oh-so-delicious!  (hint:  the crust is made from animal […]

  46. Ann says:

    I live in Australia! I have only discovered your site in the last week. I love reading your recipes and would love to try some including these key lime bars BUT we don’t have key limes (unless they’re called something else here) and also have no idea what animal crackers are and, finally, will have to go to a conversion site to change ounces to grams, degrees to centigrade,etc. Please advise re alternatives for the crackers and key-limes! (Awaiting the results of the election with baited breath!).

  47. Mel says:

    Hi Ann – I’m not familiar with the foods you do have available there (sorry!) so I can’t give a for sure substitution list but you can use regular limes in place of key limes and for the crackers, use another lightly sweet cracker (like graham crackers, if you have those). Good luck!

  48. Jessica says:

    Hi,
    Love these bars! Just wondering if anyone has ever frozen them?

    • Mel says:

      Hi Jessica – I’ve never frozen these bars but I’ve tried with lemon bars and they don’t fare too well in the freezer in my opinion.

  49. mandy says:

    Amateur question: I don’t have a zester or grater (I know…sad.), so I used a vegetable peeler then threw it in the food processor, then chopped with a knife. Why do I see the green bits in my filling, but I don’t see bits in your picture?

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