This margarita bars recipe is a dessert that comes together super fast. It’s perfect for Cinco De Mayo!
Fresh squeezed lime juice. Throw in some tequila. A little bit of orange juice. Oh and a buttery graham cracker crust. Yes we are talking margarita bars today.
Clearly I’m not talking about margaritas. I’m talking margarita barssssss. Oh yes my favorite cocktail turned dessert.
Why These Bars Are The Best
- Takes Minutes To Prepare. This a such a fast dessert to throw together! It takes about 10 minutes of hands on time.
- Make Ahead. I love a dessert I can make the day ahead of time so it’s ready for me when I need it!
How To Make These Margarita Bars
Make the crust:
To make the crust, you can make the crumbs by placing your graham crackers into a zip-loc bag and using a rolling pin. Great way to end a bad day if you ask me. Then to the crumbs add your melted butter, sugar and salt and press into your prepared pan. You will bake this for 10 minutes.
HEATHER’S BAKING TIP: Use the bottom of a measuring cup to press the crumbs into the bottom of the pan.
Make the filling:
While the crust is baking, time to whip up the filling. Simply whisk together a can of condensed milk, egg yolks, some fresh orange juice, lime juice, and then of course don’t forget the tequila. Then simply give it a whisk. That’s it.
Then pour it over the crust and bake.
Tips With Working With Limes
- Fresh limes is key. You can add in the zest too if you want them to pack a real lime punch. I added a 1/2 cup lime juice- this sometimes is 4 limes. Sometimes 5. I always grab a couple extra than I think I need just in case I find some aren’t as juicy as others.
- To juice the limes here are a few tricks for you: roll the limes on your counter a few times before cutting them to make squeezing the juice out of them. You could also microwave the limes for about 10 seconds to make juicing them easier too.
Yes you can! You are basically making a key lime bar at this time and it’s delicious.
You definitely can. These will last covered in the fridge for about 1 week. Of course they don’t last that long for me!
You sure can! Just use gluten free graham cracker crumbs!
I don’t recommend freezing them.
More Recipes To Try
Pour yourself a margarita to celebrate. Boom you are now Cinco de Mayo ready.
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 8×8 baking pan with aluminum foil and spray with a cooking spray. Or you can use a 9×9 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 8×8 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.