From the moment I…

Rewind.  That intro has been completely over used.  HmmMmmm.

These Key Lime Bars with Macadamia Crust will change your life.  Much better ;)

They are so incredible that the first thing you will think of is…who can I share them with. Yes, there will be an urge to keep them all for yourself, but they are rich and luscious, and will beg you to Share the Love. For me that was with my sister.

Just delivered them.  Life changer, that’s me.

I began by squeezing a 1/2 cup of Key lime juice (about 2 pounds).  Which now also makes these bars a Labor of Love.  I choose to believe that fresh squeezed Key lime juice makes all the difference.  Said she, who at the time had no idea you could buy bottled Key lime juice.

Then came the Macadamia nut crust, which is absolutely perfect with the tart, yet luxurious topping.  The topping is a blend of Key lime juice and sugar, combined with unflavored gelatin, sweetened condensed milk, and lime zest, which is then folded into fresh made whipped cream.

Into the refrigerator for 8 hours or overnight before being sliced into bars.  The original recipe from Southern Living says the yield is 2 dozen.  I beg to differ.  I cut mine into 24 diamond shaped bars (pictured above) and they were huge.  I then cut them in half again (pictured below) to share.  I always prefer the ‘have two they’re small’ approach.

Print

Key Lime Bars with Macadamia Crust

The Macadamia nut crust is absolutely perfect with the tart, yet luxurious topping.

Course Dessert

Servings 24

Author Southern Living

Ingredients

• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 2/3 cup chopped macadamia nuts
• 7 Tbl. butter cubed
• 1/2 tsp. salt
• 3/4 cup granulated sugar
• 1/2 cup Key lime juice
• 1 envelope unflavored gelatin
• 2 Tbl. Key lime juice
• 1 14-ounce can sweetened condensed milk
• 1 tsp. grated lime rind
• 2 1/2 cups whipping cream whipped
• grated lemon & lime rind and fresh raspberries for garnish

Instructions

• Process first 5 ingredients in a food processor until thoroughly blended and nuts are ground. Press into a greased heavy-duty aluminum foil-lined 9×13 pan, letting edges of foil extend beyond edges of pan. Bake at 350 degrees for 18 minutes or until barely golden. Cool in pan on a wire rack.
• Heat 3/4 cup sugar and 1/2 cup lime juice over low heat, stirring until sugar dissolves. Remove from heat; set aside.
• Sprinkle gelatin over 2 Tbl. lime juice in a medium bowl. Stir gelatin mixture, and let stand 3-5 minutes. Add hot mixture, stirring until gelatin dissolves. Whisk in sweetened condensed milk and 1 tsp. lime zest. Place bowl in a larger bowl filled with ice, gently whisk mixture 10 minutes or until partially set.
• Fold lime mixture into whipped cream. Pour evenly over baked crust, cover and chill 8 hours. Carefully lift foil out of pan. Cut dessert into diamond shapes or bars. Garnish.

The post Key Lime Bars with Macadamia Crust {Share the Love} appeared first on Lemony Thyme.

Thank you Ghirardelli for this amazing and slightly sinful Peanut Butter Brownie Bite recipe.  Our Adventures in Chocolate category thanks you as well.

As I read through the original recipe it occurred to me that the first four steps were making brownie batter.  So I bought a box of brownie mix, Ghirardelli of course, prepared it according to the package and jumped ahead to step #5.  Other than that, I followed the recipe as written.  Rich chocolate brownie base with peanut butter brownie center covered in bittersweet chocolate glaze.  Oh. My. Word.

I had to do a hurry-up photo shoot before losing the daylight.  You’ll notice the glaze is nice and gooey and while we enjoyed them this way, once they have time to properly rest, the glaze will harden like a delicious chocolate bar.  Pour yourself a cold glass a milk and get ready for Peanut Butter Brownie Bites {of Love} to make your day.

Here are a couple pictures taken from the back deck vs. the front porch.  Cool lighting differences.

Print

Peanut Butter Brownie Bites {of Love}

Course Dessert

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Author Ghirardelli

Ingredients

For the brownies…

• 1 package Ghirardelli® Brownie Mix
• 1/3 cup vegetable oil
• 1 large egg
• Nonstick cooking spray
• 1 cup granulated sugar
• 1 cup creamy peanut butter
• 1 large egg
• 1 ⁄3 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips chopped

For the Bittersweet Chocolate Glaze…

• 1/2 cup whipping cream
• 1/2 tsp. vanilla
• 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips

Instructions

• Preheat oven to 350°F. Line a 9x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Coat foil with nonstick cooking spray; set aside.

For the brownies…

• Prepare Brownie Mix according to package instructions. Spread batter evenly in the prepared pan. Bake for 10 minutes.
• In a meium bowl, combine peanut butter, 1 cup sugar, and one egg. Stir in the 1/3 cup chopped Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips. Drop mixture evenly over slightly baked brownies using a tablespoon. Bake for 30 minutes or until top is light brown and mixture appears evenly set. Cool in the pan on a wire rack.

For the Bittersweet Chocolate Glaze…

• In a medium saucepan, bring cream and vanilla just to a boil over medium heat. Remove from heat and stir in 1 cup baking chips. Stir until well blended and smooth.
• Spread Bittersweet Chocolate Glaze over the top of the cooled brownies. Let stand until set. Use the foil to lift the uncut brownies out of the pan. Cut into 36 pieces.
• Enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Here are some additional photos I took along the way.

The post Peanut Butter Brownie Bites {of Love} appeared first on Lemony Thyme.