White chocolate brings a sweetness to balance the zesty lime flavor of these Tropical Key Lime Bars. A batter made with melted HERSHEY'S Premier White Creme Chips and key lime juice sits atop a crust made with toasted coconut. One bite and your guests will think they've been transported to their best vacation ever.
Heat convection oven to 300°F (standard oven: 350°F). Spread coconut in thin layer in full sheet pan. Bake 7 to 10 minutes, stirring occasionally, until light golden brown. Set aside. Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared sheet pan.
Mix together flour, powdered sugar, 1 lb. 2 oz. (6 cups) toasted coconut and butter in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 3 minutes or until mixture resembles coarse crumbs. Press crumb mixture onto bottom of prepared sheet pan. Bake 15 minutes or until lightly browned; cool. Meanwhile, place HERSHEY'S Premier White Creme Chips and heavy cream in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes; stir. If necessary, microwave an additional 30 seconds or until chips are melted and mixture is smooth when stirred. Cool to room temperature.
Combine egg yolks, sweetened condensed milk, lime juice and lime zest in 20 qt. bowl of mixer fitted with whisk attachment, mixing until fully incorporated. Add white chip mixture, mixing until well blended. Pour batter into prepared pan. Sprinkle remaining toasted coconut on top; press down lightly.
Bake 22 to 25 minutes* or until set. Cool completely in pan on wire rack. Cut into 2-inch bars.
Step 4: If using convection oven, rotate pan one-half turn (180°) after 12 minutes of baking.