I stole this recipe for Key Lime Blondie Bars from tasteofhome.com who stole it from Kristin LaBoon from Austin, Texas. This three layer dessert is a cool summer treat. The crust is made with graham cracker crumbs, butter and brown sugar. After baking the crust a blondie layer is made with flour, butter, sugar, lime zest and juice. Then the blondie layer is baked. Next after cooling completely a cream cheese frosting is spread on top and finished with streusel crumbs. The finished dessert is refrigerated several hours before being cut into bars.
Preheat oven to 350 F. Line a 9 inch baking square pan with parchment paper, letting ends extend up sides. Combine 1 cup cracker crumbs, ⅓ cup melted butter and 3 tbsp brown sugar.
Then press into bottom of prepared pan. Bake 10 minutes. Cool on wire rack.
In a large bowl, cream ⅔ cup softened butter and 1 cup sugar until light and fluffy.
Beat in 2 eggs, 1 egg white, 3 tbsp lime juice and 3 tbsp zest.
Then in a small bowl, mix 1 cup flour and ½ tsp salt; gradually add to creamed mixture, mixing well. Spread over crust.
Next bake until a toothpick inserted in center comes out clean, 25-30 minutes (do not overbake). Cool completely in pan on wire rack.
While the dessert cools, start the streusel. Combine ⅓ cup of cracker crumbs, 2 tbsp melted butter, ¼ cup brown sugar, 1 tbsp sugar and ⅛ tsp salt, along with 1 tsp vanilla and ⅛ tsp cinnamon, until crumbly. Reserve ½ cup for topping.
Then make the frosting by combining: ¼ cup butter, ¼ cup cream cheese, 4 cups confectioner’s sugar, 2 tbsp 2% milk and 1 tsp vanilla extract. Stir in ½ cup streusel.
Then spread the frosting over the bars. Sprinkle with remaining ½ cup topping. Refrigerate at least 4 hours before cutting. Lift with the parchment; remove from pan. Cut into bars.
If you liked the recipe for Key Lime Blondie Bars you can try other cold dessert recipes like Key Lime Pie Bars, Strawberry Shortcake Lush or Lemonade Icebox Pie.
Key Lime Blondie Bars
Ingredients
- 1 ⅓ cups graham cracker crumbs divided
- ⅓ cup plus 2 tbsp melted butter divided
- 3 tbsp plus ¼ cup packed brown sugar divided
- ⅔ cup butter softened
- 1 cup plus 1 tbsp sugar divided
- 2 large eggs room temperature
- 1 large egg white room temperature
- 3 tbsp key lime juice
- 3 tbsp key lime zest
- 4 ½ tsp grated key lime zest
- 1 cup AP flour
- ½ tsp plus ⅛ tsp salt divided
- 1 tsp vanilla extract
- ⅛ tsp ground cinnamon
Frosting
- ¼ cup butter softened
- ¼ cup cream cheese softened
- 4 cups confectioner’s sugar
- 2 tbsp 2% milk
- 1 tsp vanilla extract
- Key lime slices optional
Instructions
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Preheat oven to 350 F. Line a 9 inch baking square pan with parchment paper, letting ends extend up sides. Combine 1 cup cracker crumbs, ⅓ cup melted butter and 3 tbsp brown sugar; press into bottom of prepared pan. Bake 10 minutes. Cool on wire rack.
For the blondie layer:
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In a large bowl, cream softened butter and 1 cup sugar until light and fluffy. Beat in eggs, egg white, lime juice and zest. In a small bowl, mix flour and ½ tsp salt; gradually add to creamed mixture, mixing well.
-
Spread over crust. Bake until a toothpick inserted in center comes out clean, 25-30 minutes (do not overbake). Cool completely in pan on wire rack.
For streusel:
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Combine ⅓ cup of cracker crumbs, 2 tbsp melted butter, ¼ cup brown sugar, 1 tbsp sugar and ⅛ tsp salt, along with vanilla and cinnamon, until crumbly. Reserve ½ cup for topping.
Frosting:
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Combine all frosting ingredients; beat until smooth. Stir in ½ cup streusel. Spread over bars. Sprinkle with remaining ½ cup topping. Refrigerate at least 4 hours before cutting. Lift with the parchment; remove from pan. Cut into bars. Store in airtight container in refrigerator. Garnish with key lime slices if desired.