Thank you, Deb&#33;<br /><br />Rose...hope it all works out for your MIL and family.  It sounds like an assisted living arangement would be a good thing.   It sounds like you need to book a cruise after this busy tax season.  Don&#39;t work too hard&#33;<br /><br />Tonia...here is the recipe.  It was a Pillsbury Bake Off recipe so it starts out with a product, the frozen cookie dough.  I like the bars, but I&#39;m still looking for a better key-lime one.  These are good, though.  <br /><br />White Chocolate Key Lime Calypso Bars 	<br />Didi Fraioli<br />Huntington, NY<br />Bake-Off® Contest 40, 2002<br /><br /><br /><br />Prep Time:<br />20 Min <br />Total Time:<br />3 Hr 5 Min <br />Makes:<br />36 bars <br />	RECIPE <br />		TIPS <br />		REVIEWS (7) <br />		NUTRITIONAL INFO <br />			<br /><br />INGREDIENTS <br />1	roll (16.5 oz) Pillsbury® Create &#39;n Bake® refrigerated sugar cookies<br />1	cup chopped shelled pistachios<br />1	cup coconut<br />1 1/2	cups white chocolate chunks or white vanilla baking chips<br />1	can (14 oz) sweetened condensed milk (not evaporated)<br />1/2	cup Key lime juice, fresh lime juice or thawed frozen limeade concentrate  (I used the key lime juice)<br />3	egg yolks<br />1	teaspoon oil<br /><br />DIRECTIONS <br />1.	Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, break up cookie dough. Stir or knead in pistachios and coconut until well blended. With floured fingers, press dough mixture evenly in bottom of pan to form crust. Sprinkle 1 cup of the white chocolate chunks over dough; press lightly into dough.<br />2.	Bake 14 to 16 minutes or until light golden brown. Meanwhile, in medium bowl, beat condensed milk, lime juice and egg yolks until well blended.<br />3.	Remove crust from oven. Pour milk mixture evenly over crust. Return to oven; bake 20 to 25 minutes longer or until filling is set.<br />4.	In small microwavable bowl, place remaining 1/2 cup white chocolate chunks and the oil. Microwave on High 45 seconds. Stir until smooth; if necessary, microwave 15 seconds longer. Drizzle over warm bars. Cool 1 hour. Refrigerate until chilled, about 1 hour. For bars, cut into 6 rows by 6 rows. Store in refrigerator.<br />High Altitude (3500-6500 ft): Bake crust 16 to 18 minutes.