Key Lime Bars
10 oz. graham crackers
6 tablespoons dark brown sugar
pinch of salt
8 tablespoons butter, melted cooled slightly
4 oz. cream cheese , room temperature
2 tablespoons lime zest
pinch of salt
2 (14oz.) cans sweetened condensed milk
2 large egg yolks
1 cup key lime juice or lime juice
1 1/2 cups toasted shredded coconut
Preheat oven to 325 degrees. Line a 9×13 inch pan with a strip of foil fitted to the size of the length and bottom of the pan and up the sides. Have extra foil hang over pan to use as handles for finished bars. Spray with non stick spray.
In a food processor fitted with a metal blade, pulse graham crackers, salt and sugar until fine crumbs. Slowly add butter with motor running until completely blended. Remove and place in lined pan; press firmly into pan and bake 15-18 minutes until golden brown. Remove from oven to cool, leave oven on.
Meanwhile in bowl of food processor fitted with metal blade , process cream cheese until smooth and creamy. Add sweetened condensed milk and blend until combined, then add egg yolks until combined and pour in juice and blend. Stir in zest. Pour filling onto crust and smooth top evenly. Bake for 15-20 minutes just until sides begin to pull away from sides. Remove from oven and cool on wire rack for 1 1/2-2 hours. Place in refrigerator for another 2 hours. Remove from pan using foil to help with removal. Cut into bars and sprinkle tops with toasted coconut.