These White Chocolate Key Lime Bars are made with fresh lime juice and condensed milk over a pistachio, coconut, and white chocolate cookie crust. Always a huge hit!
Heat oven to 350°F. Grease 13x9-inch pan with nonstick spray and line with parchment paper.
In large bowl, break up cookie dough. Using your hands, mix in pistachios and coconut until well blended. With floured fingers, press dough mixture evenly into bottom of pan to form crust (You may think it's not enough dough to cover the whole bottom, but it is. Just keep pressing it in thinly until it is all covered). Sprinkle 1 cup of the white chocolate chips over dough; pressing lightly into top of dough (reserve the other 1/2 cup chocolate chips for the drizzle).
Bake 14 to 16 minutes or until light golden brown. Meanwhile, in medium bowl, mix condensed milk, lime juice and egg yolks until well blended. Pour lime-milk mixture evenly over warm crust. Bake about 20 minutes longer or until filling is just set.
In small microwavable bowl, place remaining 1/2 cup white chocolate chips and the oil. Microwave for 40 seconds. Stir until smooth; if necessary, microwave 15 seconds longer. Drizzle over warm bars. (I placed the melted chocolate into a medium-size freezer bag and snipped off one end to drizzle)
Cool 1 hour at room temperature. Refrigerate until chilled, at least 1 more hour. For bars, cut into 6 rows by 6 rows. Store in refrigerator.
Store bars in refrigerator for up to 5 days.