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:

1/2 c butter

2 c cake flour, sifted

3/4 tsp LorAnn Key Lime Flavor Oil

4 oz heavy cream

zest of 1 lime for garnish

1/3 c sugar

8 oz white chocolate, finely chopped

Equipment:

sauce pan

whisk

plastic wrap

mixing bowl

stand mixer

microwave

frying pan

hand mixer

bowl

oven

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:

Quickview
151k Calories
1g Protein
8g Total Fat
16g Carbs
0% Health Score
Limit These
Calories
151k
8%

Fat
8g
14%

  Saturated Fat
5g
34%

Carbohydrates
16g
5%

  Sugar
8g
9%

Cholesterol
18mg
6%

Sodium
44mg
2%

Get Enough Of These
Protein
1g
4%

Selenium
4µg
7%

Manganese
0.08mg
4%

Vitamin A
192IU
4%

Phosphorus
31mg
3%

Calcium
25mg
3%

Vitamin B2
0.04mg
2%

Vitamin E
0.32mg
2%

Vitamin K
1µg
1%

Fiber
0.35g
1%

Copper
0.03mg
1%

Potassium
45mg
1%

Vitamin B5
0.13mg
1%

Zinc
0.18mg
1%

Folate
4µg
1%

Vitamin B12
0.07µg
1%

Vitamin B1
0.02mg
1%

Magnesium
4mg
1%

Vitamin C
0.89mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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