Oh Seester.

Oh Seester…yes, you Leslie Renee! I am calling you out! Now, I do love you with all of my heart but sometimes you drive me insane! I called you three times yesterday…what? Are your hands broken? Listen, I don’t care if you are watching the World Cup or Euro 2012 or whatever…I could have been in a life or death situation. Gah! Oh, and yesterday was a death situation when I couldn’t find my brand new nail polish that I bought last week…then I thought, oh, it must be in the Ulta bag, that Seester took!
Now, I know that it wasn’t on purpose, but that would have saved you a lot of shipping money seeing as my lululemon pants are also m.i.a.! But I love you, and I will get over it ;).
On to more important things, like where I should be right now…on a deserted island somewhere. Do y’all want to join me? Is that even a question?
Lately I have been craving desserts…surprise, surprise. Specifically, Key Lime Pie. Oh, be still my beating heart. If you didn’t know, you know now that my all-time fave pie is Key Lime Pie. While I didn’t have key limes on hand yesterday, I did have limes, and a package of my fave Biscoff cookies! So, bada-bing, bada-boom!
Every good bar recipe starts with a killer crust.
With Biscoff cookies, we can never do any damage.
All we end up with is a perfectly crispy, buttery, crust with all the flavors of a gingerbread cookie.
Then, it’s all about the filling.  Honey + Lime…
The filling is the perfect balance of sweetness from the honey and tartness from the limes.
I suffered waiting for these suckers to cool.
Oh, and powdered sugar just makes everything better.
All I need in a bikini, sun tan lotion, a cabana boy, and a margarita!
Now, excuse me while I go scrounge up my old nail polishes…this should be a thrill!
Honey Lime Biscoff Bars:
1 8.8 oz. package of Biscoff cookies
2 T. light brown sugar
1 t. ground cinnamon
1/4 t. sea salt
1/4 c. melted coconut oil
2 eggs
3/4 c. honey
2 T. all-purpose flour
1/4 t. baking soda
1/2 t. baking powder
juice of 1 lime
zest of 1 lime
powder sugar, for dusting
extra lime zest, for zesting
1. Pre-heat the oven to 350 degrees F. Spray an 8×8 in. square cake pan with cooking spray.
2. In the bowl of a food processor, pulse the cookies until ground. Add the sugar, cinnamon, salt, and coconut oil and continue to pulse until the mixture looks crumbly and when you run it through your fingers it sticks lightly together.
3. Press the crust evenly into the prepared pan and bake for about 20 minutes.
4. To prepare the filling, in a large mixing bowl, whisk together the eggs, honey, flour, baking soda, baking powder, lime juice, and lime zest until smooth.
5. Once the crust is finished baking, immediately pour the filling over the crust and bake for an additional 15-20 minutes. When the bars are finished, the edges will be golden, and the filling will not jiggle when the pan is moved.
6. Let the bars cool completely in the pan before removing. Slice into 16 even squares. Dust each square with a bit of powdered sugar and a hint of lime zest.
Makes 16 square bars.

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