Prep Time 25m
Cook Time 40m
Ready Time 210m
Yield 2 to 3 dozen bars


Ingredients
  • 1/2 cup plus 3 tbsps. sliced almonds, toasted*
  • 3/4 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 cup powdered sugar
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt
  • 6 tablespoons butter
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1/2 cup key lime juice or regular lime juice
  • 3 large egg yolks, beaten
  • 1 teaspoon grated lime peel
  • 3 drops green food coloring, if desired
WHIPPED TOPPING (optional)
  • 1 cup (1/2 pt.) heavy cream
  • 4 ounces mascarpone cheese or cream cheese, softened
  • 1/4 cup powdered sugar
Preparation Directions
  • Step 1Heat oven to 350°F. Line a 13 x 9-inch baking pan with foil.
  • Step 2Chop finely 1/2 cup almonds. Combine chopped almonds, flour, powdered sugar, almond extract and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture is the size of peas. Press in bottom of prepared pan. Press remaining 3 tablespoons sliced almonds into crust mixture.
  • Step 3Bake 20 minutes or until edges are light brown. Cool.
  • Step 4Reduce oven temperature to 325°F. Combine sweetened condensed milk, lime juice, egg yolks, lime peel and food coloring, if desired, in large bowl. Beat until smooth. Pour over crust.
  • Step 5Bake 20 minutes or until center is set. Cool 2 hours. Cut into bars. Decorate with Whipped Topping.
WHIPPED TOPPING
  • Step 1Beat cream, cheese and sugar in small bowl until smooth and stiff peaks form. Top each bar with cream mixture using a pastry bag or spoon.
  • Tip*to toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
  • TipFor a thicker bar, double cookie bar ingredients; proceed as above.
Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.
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