Recipe: Almond Key Lime Bars (using sweetened condensed milk)

ALMOND KEY LIME BARS

1/2 cup plus 3 tbsp. sliced almonds, toasted,* divided use
3/4 cup Pillsbury 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, for serving, recipe follows)

Heat oven to 350 degrees F. Line a 13x9-inch baking pan with foil.

Chop 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.

Bake 20 minutes or until edges are light brown. Cool.

Reduce oven temperature to 325 degrees 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.

Bake 20 minutes or until center is set. Cool 2 hours.

Cut into bars. If desired, top each bar with Whipped Topping mixture using a pastry bag or spoon.

*To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

FOR A THICKER BAR:
For a thicker bar, double cookie bar ingredients; proceed as above.

WHIPPED TOPPING

1 cup (1/2 pt.) heavy (whipping) cream
4 ounces mascarpone cheese or cream cheese, softened
1/4 cup powdered sugar

Beat heavy cream, cheese and powdered sugar in small bowl until smooth and stiff peaks form.