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Key Lime Fudge Bars

All the flavors of a bright and zesty key lime pie, in the form of homemade fudge! This recipe for Key Lime Fudge Bars is seriously citrusy, and so addictive!

Two key lime fudge bars on a square white plate.

In the last year or so I have developed an annoying tendency.

I have become one of those people who is convinced they have a life-threatening illness.

With every headache I convince myself that I have a brain tumor and wonder when my tumor  grows if I will become a major genius like John Travolta did in Phenomenon.

With every ache in my knee I am doing research online on who is the best knee replacement surgeon in my area.  Or really the whole country because no expense can be spared when I am in need of a life changing surgery.

My knuckles have been aching lately and I have convinced myself that I have Rheumatoid Arthritis.  My husband laughed at me and said yeah, you’re 36…sometimes things just start to ache a little.

He doesn’t feed into my paranoia.  Instead of playing along and acting concerned he just tells me to go for a walk and drink a glass of water.  Like fresh air and H2O are gonna solve my problems.  Ridiculous.

Watching Grey’s Anatomy also does not help, because there are some crazy medical situations that arise on that show only fueling my internal self diagnosis arsenal.

So the other day to get my mind off the cutting-edge eyeball transplant surgery that I will most certainly need, I decided to make fudge.

Of the key lime variety.

At least my brain is working.

Top view of three key lime fudge bars on a white square plate.

I will warn you, though.  This stuff is basically crack-fudge.  I’m not kidding.  The chance of you having high blood sugar after making and inevitable eating the entire pan is imminent.  Real talk.

First make a yummy shortbread crust.  Kind of unconventional for fudge, but trust me on this.

A lined baking pan filled with a crumb crust.

Then melt some white chocolate.  I always use a double boiler for white chocolate because I am not a good microwaver.

White chocolate chips in a glass bowl.

While that’s melting, zest a few limes…

Two limes that have had their zest removed.

Then mix your melted chips, sweetened condensed milk and Key Lime juice together. Stir in your zest…

Lime zest is added into a bowl of fudge ingredients.

Now, if you are feeling fancy, reserve 1/4 cup of the white chocolate mix and tint it green to swirl in to the fudge.

Spread the uncolored mixture evenly over the crust and then swirl in the tinted.

Photo collage of the green and white key lime fudge batters being added to the pan and swirled together.

Pop it in the fridge and let it set up for about 2-3 hours.

Cut it up when you’re ready to serve…

Two key lime fudge bars on a square white plate.

Out of control good.  I wouldn’t steer you wrong.

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Two key lime fudge bars on a square white plate.

Key Lime Fudge Bars

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  • Author: Shelly
  • Prep Time: 10 minutes
  • Chilling Time: 2 hours
  • Cook Time: 7 minutes
  • Total Time: 2 hours 17 minutes
  • Yield: 24 pieces 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


All the flavors of a bright and zesty key lime pie, in the form of homemade fudge! This recipe for Key Lime Fudge Bars is seriously citrusy, and so addictive!


  • 20 shortbread cookies, crushed (about 1 cup)
  • 5 Tbsp salted butter, melted
  • 1/4 cup granulated sugar
  • 3 cups white chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • 3 Tbsp Key lime juice
  • zest of 4 Key Limes.
  • green food coloring (optional)


  1. Preheat oven to 350°
  2. Line an 8×8 pan with foil.
  3. In a medium bowl combine crushed cookies, melted butter and granulated sugar.
  4. Press evenly into prepared pan. Bake for 6-7 minutes until edges start to golden.
  5. In a double boiler melt white chocolate chips. When just melted remove from heat and stir in sweetened condensed milk and Key Lime juice.
  6. Stir in zest.
  7. *Optional, reserve 1/4 cup fudge mixture and with a small amount of green food coloring, tint the reserved mixture and set aside.
  8. Spread the un-colored fudge mixture into prepared pan. Then drizzle reserved mixture on top and swirl in with a knife.
  9. Place in refrigerator to set, 2-3 hours.
  10. Cut into squares.


This is a soft fudge, and although you don’t have to, I stored my in fridge.
adapted from Sugar Cooking

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55 comments on “Key Lime Fudge Bars”

  1. Beth Wadsworth

    In honor of your declining health, I am taking this recipe to my doctor tomorrow. He happens to be a fudge-a-holic (and a very close friend). I am a nurse and not a hypochondriac, but have the opposite problem. I have waited 6 months to see him about the issue and almost cancelled it today. I made fudge so I HAVE to go! I should explain that I think my pain is a basketball-sized tumor. (I laugh, my husband thinks not so funny 😉 I licked the bowl clean…. I should make one recommendation concerning that…don’t get a huge glob of pure zest when you do that! Thanks for the fabulous recipe. I adore you, your blog and your recipes.

  2. Sarah (Canterbury Cakes)

    Ohhh that looks good. I could almost smell it through the screen. This is definitely one to pin for future reference. Thanks so much for sharing!

  3. Love the idea, but I’m kind of puzzled by the execution. Do you use candy coloring or just regular food coloring? (I thought you couldn’t use regular food coloring with chocolate – white or otherwise – but does the sweetened condensed milk help with that?)
    And these definitely need to happen in my life soon. If only because I’m slowly dying from allergies.

    And on a related note, I tend to get headaches when I sneeze, and every time I do I convince myself that I have an aneurysm that’s going to burst and kill me the next time I sneeze.

    1. I used regular gel food coloring, and I think the sweetened condensed milk makes the difference. Plus, you are using just the tiniest amount of food coloring to tint it just slightly.
      Thanks for the comment 🙂

  4. MeLissa, the Chocolate Lady

    Hey there –
    Since chocolate is kind of my thing, I thought I’d see if I could help with the microwaving issue! I’m not sure if it will help, but I’d feel like a slacker if I didn’t share.

    So the trick to microwaving any kind of chocolate is to microwave as little as possible and stir, stir, stir in between each interval. In general, you’ll want to microwave for 10-20 seconds based upon your microwave’s nuclear power and then stir, stir, stir.

    You are always welcome to drop me an email with any chocolate questions at MeLissa [at] Chocorocco [dot] com. I’m happy to help. And thank you for all the yummy recipes – my clients love to take your ideas and use them with my products (and so do I!)


  5. bridget {bake at 350}

    First off, I would INHALE with fudge. Inhale.

    Second, I also have this issue. I had to stop watching medical dramas a LONG time ago because all of the sudden, I had every illness and ailment….especially the life-threatening ones. Don’t even get me started on google, WebMD or Mayo Clinic online….symptom checker? Not a good thing.

  6. These sounds delish. Anything Key Lime is good with me and I hear it’s great for Rheumatoid Arthritis.

  7. Okay Shelly, Now you’ve done it! Fudge with a crust? Incredible!

    I kind of have cancer phobia, but it’s sort of legitimate considering my family’s health history. The internet makes it worse as far as self-diagnosis…there’s even a name for it~cyberchondria:)

  8. Heather (Heather's Dish)

    key lime anything wins in my book…i would DEFINITELY be going into a sugar coma after making this!

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