Key Lime Coconut & Almond Bars

If you love the flavor of  lime and cheese cake you will absolutely love these squares. It makes a large batch so I divide into three smaller tin foil containers and freeze. 

Crust
½ cup cold butter or margarine
3 ⅓ cups or 500 grams oatmeal cookie mix (Betty Crocker or Quaker Oats)

Filling
3 packages (250 grams each) cream cheese
1 cup sugar
1 teaspoon vanilla
3 eggs
1 can (300 ml) sweetened condensed milk (not evaporated)
¾ cup Key lime juice
2 teaspoons grated lime peel
2 tablespoons flour
green food colouring (optional)

Topping
¾ cup reserved cookie crust crumbs
¾ cup coconut
¾ cup slivered almonds

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray or 3 individual  tin foil containers.( 7 5/16 X 5 x 3” High
• In medium bowl, cut butter into cookie mixture using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Press remaining mixture in bottom of pan or pans. Bake 10 minutes.
• Meanwhile, in large bowl, beat cream cheese, sugar, and vanilla with electric mixer on medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Stir in condensed milk, key lime juice, lime peel, and flour.Add a few drops of green food colouring if you wish. Pour filling mixture over crust(s).
• In medium bowl, mix reserved cookie crumbs, coconut and nuts. Sprinkle evenly over top of filling. Bake 30 to 35 minutes or until light golden brown and mixture is set. Cool 1 hour or until completely cooled. Refrigerate at least 4 hours before serving.  Store covered in refrigerator.

• Link to Recipe:Key Lime Coconut & Almond Cheesecake Squares

3 1/3 cups of quaker oatmeal cookie mix or Betty Crocker

Cut butter into cookie mixture using pastry blender or fork

Cut butter into cookie mixture using pastry blender or fork

Press remaining mixture in bottom of pan or pans

Bake 10 minutes and remove and let cool.

In a large bowl, combine cream cheese, sugar, and vanilla

Beat cream cheese, sugar, and vanilla with electric mixer

Beat in eggs one at a time, mixing well after each addition.

Stir in condensed milk, key lime juice, lime peel, and flour.Add a few drops of green food colouring if you wish

In medium bowl, mix reserved cookie crumbs, coconut and nuts

Mix well until well combined

Pour filling mixture over crust(s)

Bake 30 to 35 minutes or until light golden brown and mixture is set. Cool 1 hour or until completely cooled. Refrigerate at least 4 hours before serving