Coconut Lime Layer Bars

These Coconut Lime Layer Bars are an original creation that sings “Put the Lime in the Coconut,” wrote Paula

Waldoch of Milwaukee. Her bars won the Tropical Christmas category and fourth place overall.

Makes 36

1 room cup (2 temperature sticks) butter,

2 1⁄4 cups flour

1⁄2 cup packed brown sugar

1⁄4 teaspoon salt

1 jar (10 ounces) lime curd (such as Dickinson’s)

2 1 ⁄2 cups sweetened flaked coconut (divided)

1 can (14 ounces) sweetened condensed milk

1⁄2 cup chopped sliced almonds

Grated zest of 2 limes (about 1 tablespoon)

Preheat oven to 350 degrees Grease a 13-by-9-inch pan.

In a large mixing bowl, beat butter until creamy. Beat in flour, sugar and salt until incorporated. Mixture will be crumbly.

Press 2 1⁄4 cups of crumb mixture into bottom of pan. (Reserve remaining crumb mixture.) Bake in preheated oven 10 to 12 minutes or until edges are light golden brown. Leave oven on.

Distribute small dollops of lime curd over warm crust and spread evenly over the surface.

In a bowl, combine 2 cups coconut and the sweetened condensed milk. Place dollops over lime curd layer and carefully spread over surface.

Add 1⁄2 cup coconut, almonds and zest of lime (at least 2 1⁄2 teaspoons) to remaining crumb mixture and combine. Spread crumb mixture evenly over coconut layer and press slightly to set. Add additional lime zest, if desired, to top the bars. Bake in preheated oven 25 to 30 minutes or until middle is set. Cool completely and refrigerate before cutting into bars. Store in refrigerator.