Margarita Cooler Bars

Refreshing margarita bars are a perfect dessert for summer picnics. (Photo by Accent contributor Jessica Karley)

As I was figuring out what to bring to a picnic the other night, I decided to attempt my Creamy Margarita Bars. They are a spin on the classic lemon bars that everyone loves with a hint of cool, creamy, key lime pie, and the popular tequila-based adult beverage. I would love to tell you that this recipe is foolproof, but as I found out, it’s not … but it’s close. It turns out that baking, carrying on important adult discussions, potty training, and a three kid game of tag in the kitchen can be a little distracting. That is perhaps why ovens have timers on them? The first pan started out perfect, but turning off the timer and leaving the pan of bars in the oven was not what I was supposed to do.

Margarita

  • Servings: 9x13 pan
  • Difficulty: easy
  • Print

2 cups finely crushed salted pretzels. (they should almost look like whole wheat flour)

1⁄2 cup granulated sugar

1.5 sticks or 3⁄4 cup melted butter

2 cans sweetened condensed milk

1 – 12 ounce can thawed limeade concentrate

1⁄4 cup fresh squeezed orange juice

2 tablespoons fresh squeezed lime juice

1 tablespoon fresh lime zest

1 tablespoon fresh orange zest

4 eggs, lightly beaten

1 cup powdered sugar

Directions:

Preheat oven to 350 degrees. In a small bowl combine crushed pretzels, sugar, and melted butter. Stir with a fork until well combined. Firmly press mixture into a prepared 9×13 pan. Bake for 7 minutes. Remove from the oven let cool slightly.

In a large mixing bowl, combine remaining ingredients and whisk until smooth. Pour into crust and bake for 25-30 minutes or just until the center is set. Remove from the oven and let cool completely. Dust with powdered sugar and serve chilled.

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