Have 3 12-cup mini muffin pans with paper liners ready to go. I had to do mine in 3 batches as I only had one pan.
In a large bowl, whisk together all key lime mixture ingredients. Ladle into muffin cups, filling almost to top. You want to leave room to put the graham cracker crumbs.
In a medium bowl, mix together all graham cracker crust ingredients. Spoon a little on top of each key lime bite.
Place in freezer for at least 6 hours or overnight. (If you need to re-use muffin pan, the bites can be taken out after 1-2 hours and placed on shelf in freezer. Repeat above process with each batch.)
When ready to coat with chocolate, cover a cookie sheet with wax paper.
Place chopped chocolate and vegetable oil in microwave safe dish and melt in 30-second increments, stirring in-between, until completely melted.
Remove bites from freezer, 12 at a time, and remove paper liner. Place graham cracker crust side down on cookie sheet. Spoon chocolate over bites, covering as well as possible. Place back in freezer and repeat with remaining bites.
When ready to serve, remove from freezer, cut chocolate away from edges, if want to make look a little neater, and serve immediately. Great for backyard picnics and afternoon snacks.
Icebox Key Lime Bites
Amount Per Serving
Calories 102Calories from Fat 63
% Daily Value*
Saturated Fat 4g20%
Vitamin A 60IU1%
* Percent Daily Values are based on a 2000 calorie diet.