Margarita Bars

Susannah Brinkley Henry

These tequila-lime Margarita Bars are like an edible cocktail. Baked then stored in the freezer until ready to eat, these frozen margarita bars are perfect for parties.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Freeze Time 2 15

Total Time 3

Servings bars

Calories 222kcal

Author Susannah Brinkley Henry

Ingredients

Pretzel crust

3 cups pretzels
½ cup butter melted
1 tablespoon granulated sugar

Filling

3 teaspoons lime zest
½ cup lime juice
¼ cup blanco tequila
3 teaspoons triple sec
pinch of salt
5 egg yolks
1 14-ounce can sweetened condensed milk
flaky sea salt to garnish

Instructions

Preheat the oven to 350°F (177°C). Grease a 9x9-inch baking pan with butter or cooking spray. Line the pan with parchment paper, leaving an overhang to help you lift the bars out of the pan later.
In a food processor, pulse the pretzels into crumbs. Pour into a large bowl and stir together with the melted butter and sugar until it sticks together.
Press the mixture into an even layer in the prepared pan. Freeze for 15 minutes, then bake for 15-18 minutes. Place on a cooling rack.
Meanwhile, add the lime zest, lime juice, tequila, triple sec and salt to a small bowl and stir together.
In a medium bowl, whisk the egg yolks and sweetened condensed milk. Slowly whisk the lime mixture into the yolks.
Pour the mixture into the prepared crust. Bake for 15-17 minutes. The filling should be set around the edges and slightly jiggly in the center. Remove from the oven and let cool on a cooling rack.
Freeze for at least 2 hours. Use the parchment paper to lift the bars out of the pan and onto a cutting board. Cut into 16 bars and sprinkle with sea salt and more lime zest if desired. Store any leftovers in the freezer.

Notes

Be sure to use fresh lime juice for the best flavor. Use high-quality tequila and orange liqueur for a smoother, more flavorful end result.

Don’t be tempted to make the curd before you plan to bake them, as the lime juice may thicken the custard and that will affect how it bakes. The curd should be made about 10 minutes before you bake them.

Store the bars in the freezer until ready to eat.

Adapted from The New York Times

Nutrition

Find more recipes at feastandwest.com