Tangy Key Lime Fudge Bars
These tangy fudge bars combine a buttery graham cracker crust with a creamy white chocolate and key lime filling for a refreshing no-bake dessert.
- Prep15 min
- Cook6 min
- Total4h 20m
- DifficultyEasy
- Servings4
This recipe transforms the classic key lime pie into a portable, bite-sized treat. The buttery graham cracker crust provides a crunchy base, while the creamy white chocolate fudge filling is perfectly balanced with tart lime juice and zest.
Refrigerating the fudge until firm allows it to set into neat bars that are easy to cut and serve. The result is a sweet, tangy, and refreshing dessert that's perfect for parties or a simple indulgence.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. Line an 8x8-inch baking dish with aluminum foil, leaving some overhang for easy removal.
- In a small bowl, combine the crushed graham crackers with the melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared dish.
- Bake the crust for 5 to 6 minutes, until lightly golden. Remove from the oven and let cool completely.
- In a medium microwave-safe bowl, combine the sweetened condensed milk and white chocolate chips. Microwave in 1-minute intervals, stirring well after each, until the mixture is fully melted and smooth.
- Stir in the lime juice and lime zest until thoroughly combined. The mixture may thicken slightly; keep stirring for about a minute until smooth.
- Pour the white chocolate mixture over the cooled graham cracker crust, spreading it evenly.
- Refrigerate the dish for at least 4 hours, or overnight, until the fudge is firm and set.
- Using the foil overhang, lift the fudge block out of the dish. Cut into 1-inch bars and serve.
💡 Tips
- For easier cutting, use a sharp knife and wipe it clean between cuts.
- Store leftover fudge bars in an airtight container in the refrigerator for up to 5 days.
- If the fudge is too soft to cut, refrigerate for an additional 30 minutes.
Inspired by a recipe from Delish