2 cups finely crushed pretzels -- (about 8 ounces)
1/4 cup sugar
1/2 cup butter
2 cans {14 oz each} sweetened condensed milk
3 eggs -- lightly beaten
1/2 cup fresh lime juice
4 teaspoons lime zest
Preheat the oven to 350øF. Line a 9" x 13" baking dish with aluminum
foil, allowing the foil to hang over the short sides. Butter or spray
the foil and set aside.
In a medium-sized bowl, combine the pretzels, sugar, and 1/2 cup
butter. Firmly press over the bottom of the prepared pan. Bake until
the crust is firm, about 10 minutes; remove from the oven and cool
slightly, leaving the oven on.
Meanwhile, in a large bowl, combine the remaining ingredients. Pour
into the cooled crust. Bake for 25 to 30 minutes or until the center
is firm. Cool completely on a wire rack. Pull up the ends of the foil
to remove from pan. Cut into bars.
YIELD: 28 Bars
NOTE: These freeze well, but be sure to place them in a tightly
covered container. When ready to serve, just remove as many as needed
and thaw at room temperature for 30 minutes.
1/4 cup sugar
1/2 cup butter
2 cans {14 oz each} sweetened condensed milk
3 eggs -- lightly beaten
1/2 cup fresh lime juice
4 teaspoons lime zest
Preheat the oven to 350øF. Line a 9" x 13" baking dish with aluminum
foil, allowing the foil to hang over the short sides. Butter or spray
the foil and set aside.
In a medium-sized bowl, combine the pretzels, sugar, and 1/2 cup
butter. Firmly press over the bottom of the prepared pan. Bake until
the crust is firm, about 10 minutes; remove from the oven and cool
slightly, leaving the oven on.
Meanwhile, in a large bowl, combine the remaining ingredients. Pour
into the cooled crust. Bake for 25 to 30 minutes or until the center
is firm. Cool completely on a wire rack. Pull up the ends of the foil
to remove from pan. Cut into bars.
YIELD: 28 Bars
NOTE: These freeze well, but be sure to place them in a tightly
covered container. When ready to serve, just remove as many as needed
and thaw at room temperature for 30 minutes.
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