Confections/ Sweet

Key Lime Bars in White Chocolate

Key Lime Mini Bars

Key Lime Bars Dipped in White Chocolate

Are you ready for a new take on Key Lime Pie?  I sure hope so! I’m so excited to share this fun and easy way to enjoy Key Lime Pie.    These key lime bars are sure to a favorite for parties and dessert buffets.   No plate or fork needed!

Key Lime Bars

Key Lime Bars in White Chocolate – Look at that Key Lime Filling

Time for a New Key Lime Recipe

There is always room for one more Key Lime Pie themed recipe.  This recipe was developed for an event that I will be doing in May of 2017.  I’m doing a dessert buffet and wanted to do the traditional mini key lime pies.  However, those little pies are very labor intensive.   I love them, but they are a lot of work.  Especially, when you need multiple dozens for the event.

While working on the Triple Key Lime Pie recipe, I had extra filling and graham crackers.   I started playing around with a few ideas.

First, I started off with the filling in between the layers of graham crackers, like a cookie sandwich.  Then I just piped the filling on top.  There were a couple of dipping versions too. After a few versions, I settled on the recipe that I’m sharing today.   But needless to say, there has been a lot of key lime around the kitchen lately.

Key Lime Bars

Key Lime Bars dipped in White Chocolate

Key Lime Bars Dipped in White Chocolate 

Let’s explore the key lime bars.  If you look at the cross-section picture, you see the key lime pie filling on top of a graham cracker crust and dipped in white chocolate.   It’s that simple!   These cute little key lime bars are so much fun to make.   It’s like a Key Lime Twix! (but I’m not calling it a Twix, just saying it reminds me of that candy bar).

Key Lime Bars

Look at the inside of the Key Lime Bar, doesn’t it look like at Twix? (but not Twix)

Recipe Notes

Here are a few notes before we get started making the Key Lime Bars:

  • Remember that all ingredients work best at room temperature
  • Parchment paper is your friend. I use it to line the baking pan for the key lime filling.  I also use it to like the pans for dipping.
  • The recipe calls for the centers to be well chilled. This means almost frozen.  This help so much when dipping in to the melted chocolate
  • If you do not have a pastry bag, a quart plastic bag works just as well.
  • The recipe will make 24 mini bars, but you might have some extra. If you do, just make a few extra.
  • Make sure you use flavoring and coloring that is for chocolate. If you use flavoring or food color that has water, the chocolate will clump.  This is not a pretty sight.
  • When dipping, dip the entire bar in chocolate. The graham cracker will soften due to the moisture of the key lime filling.
Key Lime Bars

Key Lime Bars Ingredients

The Key Lime Filling

The recipe for the filling has the same ingredients as the baked layer of the Triple Key Lime Pie.  The main difference is in the measurement and the baking.  You are going to bake the filling in a parchment lined pan, not in a crust.   Once you have the filling baked and cooled (and this means cold) transfer the filling to a pipping bag.

Key Lime Bars

The Key Lime Filling in the Piping Bag

The Crust Not Crust

For the crust, I use just straight out of the package graham crackers.  The recipe uses about 1 package of a 14.4 ounce box.  Just be sure to break along the lines to get ¼ pieces from the cracker.   You can get the “bottoms” ready while the filling is cooling.

Key Lime Bars

Let’s Pipe the Filling on the “Crust”

Let’s Fill In

Take the piping bag and pipe the filling on to each of the ¼ sections.  I measured the filling to be about .60 ounces for each ¼ of a cracker.   I just use a back and forth motion to pipe the filling.  It doesn’t have to be perfect.  I mean we are going to dip in white chocolate.

If you have extra filling, either make a few more extra or add to the ones you have.

Key Lime Bars

Pipe the Key Lime Filling on to the graham crackers


Key Lime Bars

Chill in the Freezer for at least 30 minutes before dipping

Dipping Time

Prepare the dipping white chocolate per the directions and get your area ready to dip the centers.  Again, make sure the centers are cold.  I can’t stress this enough.  Really cold bars make the dipping so much easier.

If you are going to flavor or color the chocolate, you will want to do that here.

To dip the bars, drop them in the melted chocolate filling side down.  Take your fork and flip the bar over covering the entire bar with white chocolate.  Lift the  bar out of the chocolate and let some of the chocolate drip off the center.  Gently swipe the bottom across the edge of the bowl and move to the parchment paper.

If you want to add a colored drizzle, drizzle once all the dipping has been completed.  The recipe calls for 1 ½ pounds of dipping white chocolate.  This is enough to dip at least 24 bars and have left over for drizzling.  Don’t forget to portion out the drizzle chocolate before dipping.  This will prevent any crumbs getting in the drizzle chocolate.

Key Lime Bars

Key Lime Barsdipped in White Chocolate

And We Have Key Lime Bars in White Chocolate

That’s all there is to it:

  • Make the filling
  • Pipe the filling on the graham crackers
  • Dip in white chocolate and drizzle

Easy as Pie!

Key Lime Bars

Key LimeWhite Chocolate Mini Bars

Storage and Serving Information

Refrigerate in a sealed contain until ready to serve.  Freeze for up to 6 months in the freezer.

I hope you enjoy this new take on key lime pie.  This recipe has been a hit with our friends and neighbors!   I’m very excited to share with you!


Key Lime Bars in White Chocolate

Print Recipe
Serves: 24 Cooking Time: 35 minutes to make/bake filling, 30 minutes to chill


  • 1 14 ounce can of sweetened condensed milk
  • ¼ cup of sour cream, room temperature
  • 4 egg yolks, room temperature
  • ½ cup of key lime juice
  • 1 pack of graham crackers from a 14.4-ounce box
  • 1 ½ pound of white chocolate melting disks or almond bark
  • 1 to 2 drops of Key Lime Oil (optional)
  • Yellow/Green Chocolate Food Coloring (optional)
  • Additional items needed:
  • 10x10 baking pan
  • Parchment Paper
  • Piping bag
  • 9 x 13 baking sheet
  • Silicon Melting Chocolate bowl
  • Forks and Knifes for dipping



Step 1: The Key Lime Pie Filling


Preheat oven to 350 degrees


Prepare a 10x10 baking dish by lining it with parchment paper


In a large mixing bowl, whisk the sweetened condensed milk, sour cream and egg yolks together until smooth.


Add the key lime juice and continue to whisk. The mixture will begin to thicken.


Pour mixture into prepared 10x10 baking dish.


Bake at 350 degrees for 18 to 20 minutes or until the center is set.


Cool completely and then refrigerate for about 30 minutes. The key lime pie filling needs to be completely cold before moving on to the next step.


Step 2: Make the Centers


Prepare a 9x13 baking sheet by lining with parchment paper


Take the graham crackers and break them along the lines in to ¼ sections. You will need 24, ¼ sections of graham crackers and put them on the prepared 9x13 pan.


Using either a piping bag or a plastic freezer bag, transfer the cooked and chilled key lime pie filling.


Cut the end of the bag about a ½ inch up. Your goal is to not cut larger than the width of the graham cracker. If you cut larger, the filling will run off the sides.


Take each ¼ section of graham cracker and pip filling along the cracker. The filling will make 24 bars with .60 oz. of filling. If you have left over filling, just make more bars.


Chill in the freezer for at least 30 minutes. It is extremely important that the mini bars are almost frozen before dipping.


Step 3: Dip the Centers


To prepare for dipping, melt the white chocolate in a microwave proof bowl. Melt in 30 second increments and stir in between each 30 second interval. Do not over heat or burn the chocolate.


If you choose to flavor the chocolate, add the flavoring oil after melting. Remember to use only flavoring that is designated for chocolate. If you use a water based flavoring or extract you will seize up the chocolate.


If you are going to drizzle the tops of the bar, reserve about ½ cup of chocolate and color with food color for chocolate. See note above, same as with the oil, you must use colors specifically for chocolate.


To dip, remove the tray of prepared centers from the freezer. Place the center in the chocolate using a fork. Turn the center over and lift off. Make sure you cover the bar all over. Let the chocolate drip and gently scrap the bottom against the edge of the bowl to prevent puddle.


Once all mini bars have been dipped drizzle the top. You can drizzle by just dipping the fork or transfer the chocolate to a piping bags.


Store in a sealed container and refrigerated until serving. Freeze for up to 6 months.


Initially, the graham cracker bottom will be crispy. After a few hours, the key lime filling will soften up the graham cracker bottom. This is normal. The bottoms become soft, therefore the entire bar needs to be covered in white chocolate. If you are a regular chocolate fan, just change out the white dipping chocolate for milk or dark chocolate.

Key Lime Bars

Key Lime Bars

Featured Download: Award Winning Triple Key Lime Pie Recipe

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