Excerpted with permission from Farm to Table Desserts by Lei Shishak. Copyright 2018 by Skyhorse Publishing, Inc.
In Farm-to-Table Desserts, chef Lei demonstrates how baking with locally sourced, organic ingredients is so satisfying that it will quickly become an easy and delicious habit.
With more than eighty sweet recipes divided by season, Farm-to-Table Desserts shows readers how to create simple desserts using fresh and local ingredients at their prime. With Lei’s instruction, home cooks will see how easy it is to bake fresh year-round.
Nothing tastes like summer to me more than key lime desserts. In this magic bar, a healthy dose of key lime juice and zest ensures that the tangy sweet flavor of summer shines through copious layers of walnuts, coconut, butterscotch, and chocolate.
Recipe: Key Lime Bars
MAKES 1 (8-INCH) SQUARE PAN
1½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons sugar
Filling:
4 ounces cream cheese, room temperature
1 (14-ounce) can condensed milk
½ cup key lime juice
2 teaspoons key lime zest
½ cup sweetened coconut flakes
½ cup walnuts, chopped
½ cup butterscotch chips
½ cup semi-sweet chocolate chips
Make the crust:
Preheat oven to 350°F. Line an 8-inch square pan with parchment paper and coat with pan spray. Combine the graham crumbs, butter, and sugar in a bowl and mix well with your hands. Transfer to the prepared pan and pat down well. Set aside.
Make the filling:
In a mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Scrape the bowl well. Add the condensed milk, key lime juice, and zest and mix until incorporated, about 1 minute. Transfer to the prepared pan and smooth out top.
Combine the coconut, walnuts, butterscotch, and chocolate chips in a medium bowl. Sprinkle the mixture on top of the filling and gently press it down into the filling. Bake for 25 to 30 minutes or until filling is set. Cool completely in refrigerator before slicing.
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