White Chocolate Key Lime Bars

CRUST:
2 cups gingersnap crumbs
2 tablespoons sugar
7 tablespoons unsalted butter, melted

FILLING:
1 large egg + 4 yolks
2 cans sweetened condensed milk
1 cup bottled key lime juice
1 teaspoon fresh grated lime zest
1 pinch salt

TOPPING:
1/4 cup whole milk
1/4 cup heavy cream
8 ounces good quality white chocolate, chopped

Preheat oven to 350�F. Combine all ingredients in a bowl and press into a 9 by 13 baking dish lined with aluminum foil that extends 2 inches beyond the short end of the pan. Bake for 8 to10 minutes, remove from oven. Then reduce oven temperature to 325�F.

For filling: Whisk all ingredients together in a medium bowl. Pour the filling over the prepared crust. Bake until the filling is almost set, about 20 to 22 minutes. Cool the bars completely in the pan set on a wire rack. Refrigerate the bars for at least 2 hours, until chilled.

For topping: In a medium saucepan, bring the milk and cream to a gentle boil. Add the chopped chocolate and let stand for 30 seconds to melt the chocolate. Whisk the mixture until the chocolate is completely melted and the mixture is smooth. Set the topping aside to cool to room temperature for 15 minutes, stirring occasionally, until cool. Pour the cooled white chocolate topping over the chilled bars and, using a small, offset metal spatula, spread it into an even layer. Freeze the bars in the pan for at least 1 hour before cutting. Garnish with chopped macadamia nuts.