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BEST Key Lime Pie Bars

Frozen key lime pie bars with a Biscoff crust, tangy cream-cheese filling, and a white chocolate shell dusted with bright freeze-dried lime powder. Sliced while frozen for clean bar edges, then quickly dipped so the chocolate sets fast like an ice cream bar.
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Prep Time 30 minutes
freezing 7 hours 6 minutes
Total Time 7 hours 36 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Biscoff crust
  • 1.5 cup Biscoff crumbs Use finely crushed crumbs.
  • 5 tbsp melted butter Melt and cool slightly before mixing.
Frozen key lime filling
  • 3 egg yolks Use large egg yolks.
  • 0.5 cup key lime juice Fresh or bottled key lime juice.
  • 1 can (14 oz) sweetened condensed milk Blend with cream cheese for a smooth pour.
  • 8 oz cream cheese Blend until fully smooth.
White chocolate dip
  • 300 g white chocolate Melt gently until smooth.
  • 2 tbsp coconut oil Stir into melted chocolate for a thinner shell.
Topping
  • 1 freeze-dried lime powder (blended freeze-dried lime) Blend until a fine, dry powder.
  • 0.5 cup toasted coconut flakes Toast until golden for better crunch.
  • 0.25 tsp flaky salt Add lightly for contrast.

Equipment

  • 1 sheet pan
  • 1 lined 8x8 pan
  • 1 mixing blender

Method
 

Make the Biscoff crust
  1. Mix Biscoff crumbs with melted butter until evenly moistened, then press firmly into a lined 8x8 pan to form a compact crust.
  2. Freeze the crust for 20 min until firm.
Blend and freeze the key lime filling
  1. Blend egg yolks, key lime juice, sweetened condensed milk, and cream cheese until smooth, then pour evenly over the frozen crust.
  2. Freeze for at least 6 hours or overnight until completely set.
Slice and prepare for dipping
  1. Remove the slab and slice into 9 bars while frozen, then place the bars on a parchment-lined sheet.
Dip in white chocolate shell
  1. Melt white chocolate with coconut oil until smooth, then dip each bar and let the excess drip back into the bowl.
  2. Immediately dust the dipped bars with freeze-dried lime powder, toasted coconut flakes, and flaky salt before the chocolate sets.
  3. Return the bars to the freezer for 10 min to fully firm the shell.
  4. Serve the bars frozen.

Notes

Pro tip: Work quickly during dipping—frozen bars set the chocolate almost instantly, so dust toppings right away. Store in the freezer in an airtight container up to 2 weeks; keep toppings dry by layering with parchment. Freezing is recommended—do not refrigerate, or the shell can soften. For a dairy-reduced swap, use dairy-free cream cheese and dairy-free condensed milk if available, keeping the rest of the method the same.