“Do they really taste like a margarita?” my friend asked as she held a bite of the bar on her fork, ready to pop into her mouth. I waited for her reaction before responding. “They definitely have a slight cocktail taste but not so much that if you don’t like margaritas you wouldn’t like these,” she stated.
That was the exact description I was hoping for. You can definitely tell they have alcohol in them, but it’s difficult to tell exactly what it is.
We both agreed that these bars are one of the most refreshing desserts you can make. They are tangy with a citrusy zing of fresh lime and the subtle warmth of tequila. They are the perfect dessert after a heavy meal, like a stew or pot roast, as well as after a Mexican meal. My family likes them so much they eat them after any meal. A big bonus is that they are in the freezer waiting for any time you want to serve them.
I like them with a crispy, lightly salted pretzel crust, but a graham cracker crust would be a good swap. I was a litle hesitant to sprinkle them with salt before serving, but after tasting, I decided that is definitely the way to go. I urge you not to omit this step.
So go ahead. Indulge. I promise if you eat them all at one time, you won’t get a DUI.
Frozen Margarita Bars
Pretzel Crust
1 1/2 cups (65 grams) salted pretzel twists
3 tablespoons sugar
¼ teaspoon kosher salt
6 tablespoons butter, melted
Filling
1/2 cup lime juice (from about 4 limes)
1/4 cup tequila (preferably blanco)
2 tablespoons orange liqueur, such as Grand Marnier
Pinch kosher salt
5 egg yolks
1 can (14 oz.) sweetened condensed milk
Flaky salt, for finishing, optional
Whipped cream, for garnishing, optional
To prepare 8” square baking pan: Spray bottom and sides of an 8-inch square pan and line it with parchment.
To make Crust:
1.Preheat oven to 350 degrees.
2.In a food processor, pulse pretzels, sugar and salt into crumbs. There should be no large pieces. Add melted butter and process until mixed.
3. Press into the bottom of prepared pan. Use the back of a measuring cup or spatula to press the crumbs into a firm even layer. Bake at 350 degrees for 8 minutes. Cool. Leave oven on 350 degrees.
To make filling:
1. Preheat oven to 350 degrees. In a liquid measuring cup or small bowl, combine the lime juice, tequila, orange liqueur and salt.
2. In a medium bowl, whisk together the yolks and sweetened condensed milk. Add the tequila-lime mixture, whisk to combine. (Do not do this early, because the lime juice will start to thicken the filling, which will throw off baking time.) Pour into baked crust.
3. Bake 15 to 17 minutes until the filling is set around the edges and the center is jiggly. Transfer to a rack to cool, then freeze for at least 4 hours or until firm.
To prepare ahead: Bars may be frozen well covered for several weeks.
To serve: Remove frozen bars from the pan using the parchment paper overhang and transfer to a cutting board. Sprinkle with flaky salt. Cut into 9 bars. Garnish with whipped cream, if desired. Serve immediately. Return any leftovers to the freezer.
Makes 9 bars.
