Get the Recipe Margarita Bars with a Salty Pretzel Crust
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5.0
51 reviews
Excellent
Get the Recipe Margarita Bars with a Salty Pretzel Crust
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A margarita lover's dream come true! Margarita Bars - margaritas in dessert bar form - have a soft, custardy lime and tequila filling on top of a salty pretzel crust.
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Ingredients
Pretzel Crust
- 1 ½ 1 ½ cups finely crushed pretzels approximately 4 cups whole pretzels
- ½ ½ cup unsalted butter melted
- ½ ½ tsp fine sea salt
- ¼ ¼ cup granulated sugar
Margarita Filling
- 1 ½ 1 ½ cups granulated sugar
- 1 1 TBSP lime zest 3 limes
- 1 1 tsp orange zest optional
- ½ ½ cup + 1 Tbsp all-purpose flour
- ½ ½ cup freshly squeezed lime juice use the limes you zested
- 4 4 eggs room temperature
- ½ ½ cup tequila
- ¼ ¼ tsp fine sea salt only if you don't plan on topping the bars with flaky sea salt -- if topping the bars with salt, omit this salt.
- Powdered sugar for topping
- flaky sea salt for topping
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Instructions
Pretzel Crust
- Line an 8x8 baking pan with parchment paper, leaving enough over the edge for easy removal after baking. Preheat the oven to 350°F.
- Place approximately 4 cups of regular pretzel twists in the bowl of a food processor. Pulse until fine crumbs form; you don't want large chunks left. Mix the pretzel crumbs with sugar and salt, then mix in the melted butter. and press into pan with spatula or back of measuring spoon. Bake 350° for 10 mins.
- Pour the pretzel mixture into the prepared baking pan, then use the back of a measuring spoon or cup, or spatula, to press the crumbs into a firm, even layer.
- Bake for 8-10 minutes, then remove and let cool slightly.
Filling
- Place 1 ½ cups sugar in a large mixing bowl. Add the lime zest (and orange zest if using). Rub the sugar and zest between your fingers for about 1 minute, releasing the oil from the zest into the sugar. The sugar will become slightly tinted and when it's much fluffier, like wet sand, you're ready.
- Sift the flour into the sugar mixture and stir to combine (sifting the flour prevents any lumps in the bars). If you're adding salt to the filling (because you won't be putting flaky salt on top) add it now, too.
- Gently whisk the eggs into the sugar and flour mixture, then pour in the lime juice and tequila, stirring until combined. Don't over whisk the mixture, or air bubbles will bubble up in the bars (not the worst thing though). Pour the filling into the par-baked crust.
- Bake for 25-29 minutes, until the edges are set and the middle is mostly set, a little jiggle is ok. Let the entire pan cool at room temperature (placing it on a cooling rack helps) for about 1 hour, then transfer to the fridge for about 2-3 hours until chilled.
- Cut into 16 bars, or as desired. Top with a sprinkle of powdered sugar and flaky sea salt (really, don't skip it!). Cheers!
Equipments used:
Notes
- In order to cut them the most efficiently, use a large sharp chef's knife and press down in one swift motion, as opposed to dragging the bar through. This will keep the filling and crust most intact.
Nutrition Information
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Calories
213kcal
(11%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
56mg
(19%)
Sodium
219mg
(9%)
Potassium
48mg
(1%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
241IU
(5%)
Vitamin C
3mg
(3%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16bars
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 219mg | 9% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 241IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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