White Chocolate - Key Lime Calypso Bars

White Chocolate - Key Lime Calypso Bars

1 roll (16.5 oz.) refrigerated sugar cookies
1 cup chopped pistachio nuts
1 cup coconut
1 1/2 cups white vanilla baking chips (9 oz.)
1 can (14 oz.) sweetened condensed milk
(not evaporated)
1/2 cup Key lime juice, fresh lime juice, or
frozen (thawed) limeade concentrate
3 egg yolks
1 tsp vegetable oil

Heat the oven to 350 F. Grease or spray a 13 x 9 inch pan. In a large bowl, break up the cookie dough. Stir or knead in the nuts and the coconut until well blended. Press the dough mixture evenly in the bottom of the pan to form the crust. Sprinkle 1 cup of the vanilla baking chips over the dough. Press lightly into the dough. Bake for 14 to 16 minutes or until light golden brown. Meanwhile, in a medium bowl, beat the condensed milk, lime juice, and egg yolks with a spoon until well blended. Pour the milk mixture evenly over the crust. Bake for 20 to 25 minutes longer or until the filling is set. In a small microwavable bowl, microwave the remaining 1/2 cup vanilla chips and the oil uncovered on High for 45 seconds. Stir until smooth, if necessary, microwave 15 seconds longer. Drizzle over the warm bars. Cool at room temperature for 1 hour. Refrigerate until chilled, about 1 hour. Makes 36 bars