Margarita bars
This classic tequila cocktail in dessert form that comes together in 30 minutes or less!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: easy
Servings: 12 bars
Calories: 335kcal
For the crust:
- 1 package of graham crackers 9 sheets
- 6 tablespoons (85 g) unsalted butter melted
- 1/3 cup (66 g) granulated sugar
- 1/8 teaspoon kosher salt
For the filling:
- 4 large egg yolks
- 14- ounce can of sweetened condensed milk
- 1/2 cup (120 mL) lime juice about 5 limes
- 1 Tablespoon tequila
- 1 Tablespoon orange juice
- 1 Tablespoon lime zest optional
Preheat your oven to 350 degrees Fahrenheit. Line a 8x8 baking pan with aluminum foil and spray with a cooking spray. Or you can use a 9x9 baking pan, but the bars will be just a bit thinner.
In a food processor, place your graham cracker sheets and pulse until finely ground. Add in your melted butter, sugar, and . Pulse to combine. Press the graham cracker crumb mixture into the 8x8 pan and press down into an even layer. Bake in the preheated oven for 10 minutes.
In a mixing bowl, combine the filling ingredients. Whisk to combine. Pour over the graham cracker crust and bake for an additional 15 minutes until set.
Bars can be refrigerated for up to a week, the crust may soften slightly however.
- Make ahead/storage: Let the bars cool then cut into squares and refrigerate for about 1 week. Crust may soften slightly. I don't recommend freezing.
- Make gluten free: Use gluten free graham cracker crumbs.
- Tequila: You can omit this and just replace with more lime juice.
Serving: 1bar | Calories: 335kcal | Carbohydrates: 54g | Protein: 6g | Fat: 11.3g | Saturated Fat: 5.4g | Cholesterol: 91mg | Sodium: 173mg | Potassium: 63mg | Fiber: 0.8g | Sugar: 40g | Iron: 3.1mg