These have got to be one of my all-time FAVORITE desserts. Buttery, sugary crust, tart lime filling, and a coconut crumble topping?! Yes please!!
I'd been eyeing the recipe for a few days (thank you Baking Bites!), so when some friends stopped by last-minute, I whipped them up. However, I forgot to take into account the cooling time...so we ate them slightly warm, and guess what? Still GREAT! But they are better room temperature, or even from the fridge!
These are a THOUSAND times better than regular lemon (or lime) bars. As in, I'd reeeeeeally have to be craving regular old lemon bars in order to make them over these babies.
So make them, would you? Please?
Lime and Coconut Crumble Bars
1/2 cup butter, room temperature
1 cup brown sugar
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup rolled oats, old fashioned or quick
1/2 cup shredded coconut, sweetened or unsweetened
1 14-oz can sweetened condensed milk (I used fat free!)
1/2 cup fresh lime juice, or lemon juice (for me this was about 4 limes)
2 tsp lime zest, or lemon juice
Preheat oven to 350º. Line a 9x9-inch baking pan with aluminum foil and grease lightly.
In a large bowl, cream together butter and brown sugar until fluffy. Add flour, baking powder and salt and mix until everything comes together in a crumbly mixture and flour is evenly distributed. Mix in oats and coconut. Mixture will be somewhat dry and crumbly.
In a medium bowl, whisk together sweetened condensed milk, lime juice and lime zest.
Put 2 cups of the oat mixture into the bottom of prepared pan and press firmly into an even layer. Pour lime mixture on top and spread evenly. Crumble all remaining oat mixture oven the top of the lime mixture, covering completely.
Bake for 30–35 minutes, until golden brown.
Cool completely on wire rack before cutting into squares.
*Note: If you want to make a 9x13-inch pan, just double the recipe!