Adjust oven rack to middle position and heat oven to 325?. Cut about 12-
inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch
width. With folded sides facing down, fit foil securely into bottom and up sides
of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil
with nonstick cooking spray.
TO MAKE THE CRUST: In workbowl of food processor, pulse graham crackers
until broken down, about ten 1-second pulses; process crumbs until
evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add
brown sugar and salt; process to combine, ten to twelve 1-second pulses (if
large sugar lumps remain, break them apart with fingers). Drizzle butter over
crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-
second pulses. Press crumbs evenly and firmly into bottom of prepared pan.
Bake until deep golden brown, 12 to 15 minutes. Cool on wire rack while
making filling. Do not turn off oven.
TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream
cheese, zest, and salt with rubber spatula until softened, creamy, and
thoroughly combined. Add sweetened condensed milk and whisk vigorously
until incorporated and no lumps of cream cheese remain; whisk in egg yolk.
Add lime juice and whisk gently until incorporated (mixture will thicken
TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and
smooth surface with rubber spatula. Bake until set and edges begin to pull
away slightly from sides, 15 to 20 minutes. Cool on wire rack to room
temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly
chilled, at least 2 hours.
Loosen edges with paring knife and lift bars from baking pan using foil
extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using,
and serve. (Leftovers can be refrigerated up to 2 days; crust will soften
slightly. Let bars stand at room temperature about 15 minutes before serving.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (286g)|
|Recipe Makes: 1|
|Calories from Fat: 623 (73%)|
|Amt Per Serving||% DV|
|Total Fat 69.2g||92 %|
|Saturated Fat 47.8g||239 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 332.5mg||102 %|
|Sodium 238mg||8 %|
|Potassium 692.8mg||18 %|
|Total Carbohydrate 58.4g||17 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 48.2g|
|Protein 7.7g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 850
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