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Sunday, January 23, 2011

Creamy Lime-Coconut Bar

Creamy Lime-Coconut Bars****
A taste of the tropics in this simple lime bar cookie.
15 min. prep time
1hr.15min. total time

Yield:48 bars

(110 calories PER Bar)


1 cup lime juice
2 (14-ounce) cans sweetened condensed milk
1 teaspoon freshly grated lime peel
1 to 2 drops green food color


1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup slivered almonds, ground*
1/2 cup cold butter


1/2 cup sweetened flaked coconut

Heat oven to 350°F. Combine all filling ingredients in large bowl with wire whisk. Set aside. (Mixture will thicken slightly.)

Combine flour, sugar and ground almonds in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.

Pat mixture evenly into ungreased 13x9-inch baking pan. Bake for 16 to 18 minutes or until edges are lightly browned.

Pour filling mixture over hot, partially baked crust. Sprinkle with coconut. Continue baking for 15 to 17 minutes or until filling is set. Cool completely. Cut into bars. Cover; store refrigerated.

*Substitute 1/2 cup finely chopped macadamia nuts.

Recipe Tips:

No need to add sugar to the filling in this easy bar. Sweetened condensed milk is a mixture of whole milk and sugar. Water is evaporated off the milk before canning, making a sweet and sticky product. Store unopened sweetened condensed milk at room temperature for up to 6 months. After opening, refrigerate any unused milk in an airtight container and store for no more than 5 days.

Recipe Tip:
Reduce oven temperature to 325°F. if using dark or nonstick baking pan.

Carol/CSW/cas/.....Click for Toronto, Ontario Forecast

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