adapted from: Cook's Illustrated
Crust:
5 oz. animal crackers (about 2 1/2 cups)
3 Tbl. packed brown sugar
pinch of salt
4 Tbl. unsalted butter, melted
Filling:
2 oz. cream cheese, softened (I used light)
pinch of salt
1 Tbl. lime zest, grated (I only added zest of 1 lime)
1 (14 oz.) can sweetened condensed milk
1/2 c. fresh lime juice
about 4 regular limes or 20 key limes
1 large egg yolk
Preheat oven to 325 degrees. Line an 8x8-inch baking pan with aluminum foil, press into corners and up the sides of the baking dish, leaving an overhang to easily remove bars when done. Spray with cooking spray. For the crust: Add animal crackers, brown sugar and a pinch of salt to a food processor. Process until you have fine crumbs. Drizzle in melted butter and pulse until crumbs are evenly moistened with butter. Press crumbs evenly and firmly into bottom of prepared pan. Bake until golden brown and fragrant, about 18 minutes.
Meanwhile, for the filling: Stir together softened cream cheese, a pinch of salt and grated lime zest. Whisk in the sweetened condensed milk. Add the lime juice and whisk until smooth and creamy. Last, whisk in the egg yolk. Pour mixture over warm baked crust and spread out evenly. Return to oven and bake until filling is set and barely beginning to pull away from the sides of the pan, about 17-20 minutes.
Let cool on wire rack to room temperature; about 1 1/2 hours. Cover with foil and refrigerate until chilled, at least 2 hours. Remove from pan using the foil overhang; cut into 16 squares and serve.
Jenn's Notes: The original recipe suggested adding toasted coconut as a garnish, but I obviously opted not to do this. I used bottled Nellie & Joe's Key Lime Juice (found at most grocery stores) instead of fresh lime juice. These bars are the best I have had and I wouldn't change a thing from what I did.