Creamy Key Lime Bars

Crust

10 oz animal crackers

6 TBS brown sugar

8 TBS melted butter

Filling

4 oz cream cheese, room temperature

2 TBS grated lime zest, minced

Pinch table salt

2 cans (14 oz) sweetened condensed milk

2 large egg yolks

1 cup lime juice, DO NOT use bottled!

Garnish (optional)

3/4 cup sweetened coconut, toasted until golden and crisp

1. Heat oven to 325 degrees. Line 9x13 pan with foil, 2 sheets, one width wise and one length wise, with some foil hanging over the edges so you can lift the bars out of the pan. Spray with cooking spray.

2. For the crust: In a food processor, pulse animal crackers until fine, add brown sugar and salt; process to combine, slowly drizzle in butter and pulse until evenly combined. Press crumbs into foiled pan evenly and firmly. (I used a small ramekin to do this) Bake until deep golden brown, 18-20 minutes. Cook on wire rack, do not turn off oven.

3. For the filling: In a medium bowl combine cream cheese, lime zest and salt until softened, creamy and smooth. Add sweetened condensed milk and beat until thoroughly combined and no lumps remain. Add egg yolks, stir. Add lime juice and whisk gently until combined, mixture will thicken.

4. Assemble and Bake: Pour filling onto crust; spread to corners and smooth. Bake until set and edges begin to pull away slightly, 20-22 minutes. Cool on wire rack until room temperature 1-1 1/2 hours. Cover with foil and refrigerate until fully chilled, about 2 hours.

5. Loosen edges with knife and lift bars from baking pan using foil extensions; cut bars into squares. Sprinkle with toasted coconut if using and serve. Refrigerate any leftovers up to 2 days.