Key Lime White Chocolate Shortbread Bars
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Key Lime White Chocolate Shortbread Bars

Product Code: R0137

This recipe was created by Emily who writes the blog It Bakes Me Happy. Her recipe was developed for LorAnn's Blogger Recipe Round-Up Challenge and was selected as a top 10 winner.

Emily says, "I’m a long time fan of LorAnn Oils, as you can tell from the Chocolate Peanut Butter Crackles ... or these Cinnamon Gummy Candies. I even use their lemon oil in my favorite pound cake recipe! As you can imagine, I was pretty excited to do a little more experimentation with some new flavors. These White Chocolate Key Lime Shortbread Squares are deliciously addictive; crunchy white chocolate shortbread with a creamy layer of white chocolate key lime frosting."

All recipe photos courtesy of It Bakes Me Happy

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INGREDIENTS

For the key lime frosting:
1 cup white chocolate, finely chopped
4 ounces heavy cream
3/4 teaspoons LorAnn Natural Key Lime Flavor
zest of 1 lime for garnish

For the shortbread:
8 oz white chocolate, finely chopped
1/3 cup sugar
1/2 cup butter
2 cups cake flour, sifted
  

DIRECTIONS

To make the frosting:
  1. 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 and whisk until smooth. 
  2. 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. 

To make the shortbread:
  1. Butter a quarter sheet pan or 9"x13" pan and set aside. 
  2. In a microwave safe bowl, melt 4 ounces of the white chocolate for 1 minute, stir until smooth. 
  3. 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. 
  4. Press the dough evenly into the buttered pan and freeze for 15-20 minutes. 
  5. Preheat your oven to 325º F, bake the shortbread layer for 20-23 minutes, remove carefully and let cool completely. 
  6. 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. 
  7. Spread the frosting over the cooled shortbread layer and evenly sprinkle on the lime zest. 
  8. Slice and serve, store leftover shortbread bars in an airtight container in the refrigerator for up to 1 week.

Key Lime White Chocolate Shortbread Bars


Key Lime White Chocolate Shortbread Bars
By
Deliciously addictive; crunchy white chocolate shortbread with a creamy layer of white chocolate key lime frosting.
Ingredients
  • 1 cup white chocolate, finely chopped
  • 4 ounces heavy cream
  • 3/4 teaspoons LorAnn Natural Key Lime Flavor
  • zest of 1 lime for garnish
  • 8 oz white chocolate, finely chopped
  • 1/3 cup sugar
  • 1/2 cup butter
  • 2 cups cake flour, sifted
1. 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 and whisk until smooth.2. 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.3. Butter a quarter sheet pan or 9"x13" pan and set aside.4. In a microwave safe bowl, melt 4 ounces of the white chocolate for 1 minute, stir until smooth.5. 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.6. Press the dough evenly into the buttered pan and freeze for 15-20 minutes.7. Preheat your oven to 325º F, bake the shortbread layer for 20-23 minutes, remove carefully and let cool completely.8. 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.9. Spread the frosting over the cooled shortbread layer and evenly sprinkle on the lime zest.10. Slice and serve, store leftover shortbread bars in an airtight container in the refrigerator for up to 1 week.
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