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.
Course
Dessert
Prep Time35minutes
Cook Time25minutes
Refrigeration4hours
Servings16people
Ingredients
1 ⅓cupsgraham cracker crumbsdivided
⅓cupplus 2 tbsp melted butterdivided
3tbspplus ¼ cup packed brown sugardivided
⅔cupbuttersoftened
1cupplus 1 tbsp sugardivided
2large eggsroom temperature
1large egg whiteroom temperature
3tbspkey lime juice
3tbspkey lime zest
4 ½tspgrated key lime zest
1cupAP flour
½tspplus ⅛ tsp saltdivided
1tspvanilla extract
⅛tspground cinnamon
Frosting
¼cupbuttersoftened
¼cupcream cheesesoftened
4cupsconfectioner’s sugar
2tbsp2% milk
1tspvanilla extract
Key lime slicesoptional
Instructions
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:
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:
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:
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.