Tropical Magic Bars

For the Candied Lime Peels

1. In a small pot over medium heat, boil 2 cups of water. Add the lime peels and boil for 10 minutes. Drain the water and repeat the process 2 more times. Drain the lime peels and discard the water.
2. Fill the pot once again with 1 cup of water and 1 cup of sugar and stir to combine. Over medium-low heat, bring to a boil and add the lime peels.
3. Let the sugar water reduce for about five minutes.
4. Drain the peels and let cool for about five minutes before tossing in ¼ cup of sugar.
5. Remove them from the sugar, and arrange in a single layer on a baking sheet to dry and cool completely. Cut into small pieces and set aside.

For the Magic Bars

1. Preheat the oven to 375 degrees Fahrenheit. Line a 9x13 baking dish with parchment paper, leaving about an inch overhang.
2. Add the crushed graham cracker, melted butter, and remaining white sugar to a large bowl and stir to combine.
3. Spoon the graham cracker mixture into the prepared baking pan and press to evenly coat the bottom of the pan.
4. Drizzle ¾ of the sweetened condensed milk over the top of the crust.
5. Sprinkle the white chocolate chips, dried pineapple, dried mango, shaved coconut, and candied lime over the crust.
6. Drizzle the remaining condensed milk on top.
7. Bake for about 20 to 25 minutes or until the coconut has turned a light golden color.
8. Remove from oven and let cool for 10 minutes before cutting into 12 bars. Serve immediately.