White Chocolate Key Lime Shortbread Squares

The recipe White Chocolate Key Lime Shortbread Squares can be made in roughly 2 hours. This recipe makes 24 servings with 152 calories, 2g of protein, and 9g of fat each. For 60 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. If you have sugar, cake flour, heavy cream, and a few other ingredients on hand, you can make it. This recipe from It Bakes Me Happy has 99 fans. It works well as a hor d'oeuvre. With a spoonacular score of 6%, this dish is very bad (but still fixable). If you like this recipe, you might also like recipes such as White Chocolate-Key Lime Cheesecake Squares, No Bake Chocolate Key Lime Squares, and Key Lime White Chocolate Chippers.

Servings: 24

Preparation duration: 60 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium sized sauce pan heat the cream over medium/high heat until it begins to simmer.Remove from the heat and whisk in the white chocolate, add the key lime flavor oil and whisk until smooth.Transfer the mixture to a glass mixing bowl and cover with plastic wrap, making sure to press the plastic to the surface of the chocolate mixture.Butter a quarter sheet pan or 9"x13" pan and set aside.In a microwave safe bowl melt 4 oz of the white chocolate for 1 minute, stir until smooth.In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on high for 3-5 minutes.Add the melted white chocolate to the butter mixture and blend well.Add the cake flour and the remaining 4 oz of white chocolate to the bowl and mix until it comes together.Press the dough evenly into the butter pan and freeze for 15-20 minutes.Preheat your oven to 325 F, bake the shortbread layer for 20-23 minutes, remove carefully and let cool completely.While the shortbread is cooling, place the key lime frosting mixture in the refrigerator for 20 minutes.Then using an electric hand mixer beat the key lime frosting over high speed for 3 minutes, scraping down the sides of the bowl until the frosting becomes a pale white color.Spread the frosting over the cooled shortbread layer and evenly sprinkle on the lime zest.Slice and serve, store leftover shortbread bars in an airtight container in the refrigerator for up to 1 week.

 

Step by step:

1. In a medium sized sauce pan heat the cream over medium/high heat until it begins to simmer.

2. Remove from the heat and whisk in the white chocolate, add the key lime flavor oil and whisk until smooth.

3. Transfer the mixture to a glass mixing bowl and cover with plastic wrap, making sure to press the plastic to the surface of the chocolate mixture.Butter a quarter sheet pan or 9"x13" pan and set aside.In a microwave safe bowl melt 4 oz of the white chocolate for 1 minute, stir until smooth.In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on high for 3-5 minutes.

4. Add the melted white chocolate to the butter mixture and blend well.

5. Add the cake flour and the remaining 4 oz of white chocolate to the bowl and mix until it comes together.Press the dough evenly into the butter pan and freeze for 15-20 minutes.Preheat your oven to 325 F, bake the shortbread layer for 20-23 minutes, remove carefully and let cool completely.While the shortbread is cooling, place the key lime frosting mixture in the refrigerator for 20 minutes.Then using an electric hand mixer beat the key lime frosting over high speed for 3 minutes, scraping down the sides of the bowl until the frosting becomes a pale white color.

6. Spread the frosting over the cooled shortbread layer and evenly sprinkle on the lime zest.Slice and serve, store leftover shortbread bars in an airtight container in the refrigerator for up to 1 week.

Nutrition Information:

covered percent of daily need