|
Preheat the oven to 350F. Line a 9x9 baking pan with aluminum
foil, leaving an overhang on the sides, and lightly spray with
nonstick spray. Mix together the melted butter and brown sugar.
Set aside.
To make the crust, pulverize the crunchy gingersnap cookies into a
fine crumb with a food processor. Pour into a medium sized bowl
and mix with melted butter and brown sugar mixture. Press firmly
and evenly into the prepared baking pan. Bake the crust for 10
minutes.
While the crust is baking, beat the cream cheese until smooth. Beat
in the egg yolks until incorporated. Beat in the condensed milk,
coconut, lime juice, lime zest, and salt until combined. Pour into
the warm crust once it's done baking.
|
|
Bake for 15-18 minutes, or until the edges of the bars begin to
brown. Allow the bars to cool at room temperature in the pan or on
a wire rack. Once cooled, place in the fridge to chill completely (at
least 2 hours).
Once chilled, lift the bars out of the pan using the foil overhang.
Cut into squares. Garnish with confectioners' sugar.
Enjoy!
|
