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1
Preheat oven to 325 F.
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Line an 8 x 8 inch baking pan with parchment paper, leaving an overhang on two sides. Spray cooking spray on the sides of the pan that are not lined with paper. Set aside.
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3
In a food processor process the cookies until you have a fine crumb. If you don't have a food processor you can put the cookies in a large zip-lock bag and smash with a rolling pin or meat tenderizer and still get the same result; plus you don't have to wash the 25 pieces that make up the food processor!
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4
If you are using a food processor, after the cookies are processed, pour the crumbs out of bowl then measure out 1 1/2 cups of crumbs. Place the 1 1/2 cups of crumbs back into the bowl of the processor and add the salt, brown sugar and melted butter and pulse until it resembles wet sand. If you gotta clean it, might as well use it.
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5
If you don't have a food processor, measure the 1 1/2 cups of cookie crumbs into a medium sized bowl and add salt, brown sugar and melted butter and mix with a fork or your clean fingers until it resembles wet sand.
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6
Pour the mixture into the baking pan and press them into the bottom of the pan until they are in an even layer. Bake for 15 - 18 minutes. The crust should be light golden in color.
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While the crust is baking make the filling.
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In a medium bowl, beat cream cheese until fluffy. Add the sweetened condensed milk and mix until incorporated.
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Next add the lime zest and salt and mix well. Add egg yolk and lime juice and mix until completely incorporated.
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Pour filling evenly over the baked crust and bake in oven for 20 - 25 minutes or until set and no longer jiggly.
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11
Remove from oven and let cool in pan on top of a wire baking rack for 2 hours. Cover pan with plastic wrap or tin foil and refrigerate for 2 hours until chilled.
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12
Using a small paring knife, run it along the edge of the pan without the parchment to loosen the bars. Then lift the bars up using the parchment to remove the whole bar at once. Cut into squares and serve.
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Yum! If you like Key Lime Pie or anything with lime, you'll LOVE these!
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Serves - 16
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Enjoy!
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Recipe adapted from: Mel's Kitchen Cafe.
