Key Lime Pie Truffles Recipes

Steps:

• Preheat the oven to 350 degrees F. Spread the flour on a baking sheet and bake, stirring halfway through, until lightly toasted, 10 minutes. Let cool on the baking sheet; whisk to break up any clumps.
• Beat the butter, brown sugar and salt in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Reduce the mixer speed to low; beat in the toasted flour, then the lime juice and vanilla. Stir in the mini white chocolate chips and sprinkles until just combined. Refrigerate until the dough is firm but not hard, about 30 minutes.
• Line a baking sheet with parchment paper. Roll tablespoonfuls of dough into balls and arrange on the prepared pan. Refrigerate until firm, at least 30 minutes or overnight.
• Combine the white chocolate chips and shortening in a large microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted, 1 to 2 minutes. Gently drop a dough ball into the melted white chocolate and spoon more chocolate on top to completely coat. Lift out with a fork, letting any excess chocolate drip back into the bowl; return to the baking sheet. Sprinkle
• with nonpareils. Repeat with the remaining dough balls. (If the melted chocolate hardens, microwave 30 seconds. If the dough becomes too soft, refrigerate 15 to 20 minutes.)

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Mix, bake and cool cake as directed on cake mix box using 13x9-inch pan. Cut cooled cake into about 3/4-inch pieces; set aside.
• In large bowl, beat condensed milk and lime juice with whisk until well combined. In chilled medium bowl, beat whipping cream with electric mixer on high speed until medium to stiff peaks form. Using rubber spatula, gently fold whipped cream into condensed milk-lime mixture until smooth. Cover; refrigerate until needed.
• Using food processor, process granola bars until ground.
• Gently stir lime peel into whipped topping (do not overmix). Set aside.
• In 3-quart glass trifle bowl, spoon layer of lime-cream mixture. Follow with layers of ground granola bars, chopped white chocolate and cake pieces. Repeat layers, leaving room for final layer of whipped topping. If desired, garnish with additional ground granola bar and Key lime slices. Cover; refrigerate at least 1 hour before serving.

Steps:

• Preheat oven to 400°. Mix cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom of a 15x10-in. pan. Bake 10-12 minutes. Stir to break up crumbs; cool on a wire rack., For filling, in another bowl, beat cream cheese and condensed milk until blended. Stir in lime juice. In another bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., In a 4-qt. glass bowl, layer half of each of the following: crumb mixture, filling and whipped cream. Repeat layers. Sprinkle with pecans and coconut. Refrigerate, covered, at least 2 hours or overnight.

Steps:

• In a bowl, beat together the cream cheese, butter, sugar, lime zest and lime juice until well combined.
• Mix together the flour and graham cracker crumbs and beat into the cheese mixture to form a scoopable "batter-dough".
• Roll small balls of the mixture and refrigerate at least 1 hour to firm up (or freeze at this point).
• Dip in melted chocolate and allow to set. When coated, truffles can be kept at room temperature for 1 week or 3 weeks in the fridge.

Steps:

• In a large bowl, beat cream cheese, cream, sugar and vanilla until soft peaks form. Place half of the pie pieces in a 3-qt. trifle bowl or glass bowl. Spread with half the cream cheese mixture; top with 1/2 cup coconut and 1/2 cup pecans. Repeat layers. Refrigerate, covered, at least 1 hour before serving.

Steps:

• To soften cream cheese, remove from wrapper and place in a medium size microwave safe bowl. Microwave for 15-20 seconds. Add zest and juice of limes, sweetened condensed milk and graham cracker crumbs to bowl and mix until combined. Roll into 1 inch size balls and place on a parchment or wax paper lined baking sheet. Place baking sheet in the freezer for about 30 minutes. Place white chocolate in microwave safe bowl and melt according to package instructions (all of them are different, but usually involves lower power for short amounts of time and stirring is key; you could use candy coating, which is easier when it comes to melting but the white chocolate tastes soo much better). Take a few of the truffles out of the freezer at a time. Dip them in the melted white chocolate, covering them and making sure to let the excess drip off. Sprinkle with toasted coconut, and/or more lime zest. Place on wax or parchment paper to set.