Margarita bars
This classic tequila cocktail in dessert form that comes together in 30 minutes or less!
Servings: 12 bars
Calories: 335kcal
Ingredients
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
Instructions
- 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.
Notes
- 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.
Nutrition
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