These three-layer bars are crunchy, citrusy and chocolaty all at the same time! We start with a pretzel and chocolate layer crust then top it with a cream cheese, lime and custard powder filling. The bars are topped with a layer lime-flavoured chocolate.

Yield: Makes 36.



  • 1/2 cup salted butter
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tbsp milk (2%)
  • 1 3/4 cups chocolate wafer crumbs
  • 1 cup coarsely crushed pretzels
  • 1 tsp grated lime peel
  • 1/4 cup cream cheese, softened
  • 2 cups icing sugar
  • 2 tbsp custard powder
  • 2 tbsp fresh lime juice
  • 1 tsp grated lime peel
  • 4 oz (113 g) semi-sweet chocolate, chopped
  • 1 tbsp salted butter
  • 1 tsp grated lime peel
  • Fleur de sel (finishing salt), optional


  1. Combine 1/2 cup butter, cocoa and sugar in a small saucepan. Cook over low heat, stirring frequently, until butter is melted and mixture is smooth. Remove from heat.
  2. Whisk together egg and milk; whisk into butter mixture.
  3. Return pan to low heat. Cook, stirring constantly, until thickened. Remove from heat. Stir in crumbs, pretzels and 1 tsp lime peel until well combined.
  4. Press crumb mixture into a 9 inch square baking pan lined with non-stick foil that overhangs by 2 inches; set aside.
  5. Using medium speed of an electric mixer, beat cream cheese until fluffy. Add one-third of icing sugar, custard powder, lime juice and 1 tsp lime peel; beat until combined. Gradually beat in remaining icing sugar until smooth and combined.
  6. Spread cream cheese mixture over crumb mixture in pan. Refrigerate until cream cheese mixture is set.
  7. Remove pan from refrigerator. Combine chocolate and 1 tbsp butter in a small saucepan. Cook over low heat, stirring frequently, until butter is melted and mixture is smooth. Stir in 1 tsp lime peel.
  8. Spread chocolate mixture over cream cheese mixture. Sprinkle lightly with with fleur de sel. Refrigerate until chocolate mixture is set.
  9. Remove pan from refrigerator. Let stand for 20 – 30 minutes. Using foil as an aid, lift from pan and cut into bars.
Nutritional analysis per bar:

111 calories, 5.4 g fat, 1.1 g protein, 16 g carbohydrate, 0.7 g fibre, 70 mg sodium

*Ingredient not included in nutritional analysis.


We used Bird’s Custard Powder in this recipe.


Fleur de sel is a type of sea salt that has irregularly-sized and shaped crystals. It is often used as a finishing salt, meaning that it is sprinkled on top of a food for presentation before serving.