Best Tequila Bars Recipes

TEQUILA-LIME-COCONUT MACAROON BARS

Steps:

• Preheat oven to 350°F Line bottom and sides of a 13 x 9-inch pan with heavy-duty aluminum foil, allowing 2 inches to extend over sides; lightly grease foil.
• Stir together 1 3/4 cups flour and 1/2 cup sugar. Cut in butter with a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
• Bake at 350F for 20 to 23 minutes or until lightly browned.
• Meanwhile, whisk eggs in a medium bowl until smooth; whisk in coconut, lime zest and juice and tequila and remaining 1 1/2 cups sugar. Stir together baking powder, salt and remaining 1/4 cup flour; whisk into egg mixture. Pour over hot crust.
• Bake at 350F for 25 minutes or until filling is set. Let cool 1 hour on a wire rack. Lift from pan, using foil sides as handles,.
• Remove foil, and cut into bars,
• Garnish, if desired.

TEQUILA-LIME-COCONUT MACAROON BARS RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 inches to extend over sides; lightly grease foil. Stir together 1 3/4 cups flour and 1/2 cup sugar. Cut in butter with a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan. Bake at 350° for 20 to 23 minutes or until lightly browned. Meanwhile, whisk eggs in a medium bowl until smooth; whisk in coconut, next 3 ingredients, and remaining 1 1/2 cups sugar. Stir together baking powder, salt, and remaining 1/4 cup flour; whisk into egg mixture. Pour over hot crust. Bake at 350° for 25 minutes or until filling is set. Let cool 1 hour on a wire rack. Lift from pan, using foil sides as handles. Remove foil, and cut into bars. Garnish, if desired.

TEQUILA-LIME-COCONUT MACAROON BARS

Steps:

• Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 inches to extend over sides; lightly grease foil.
• Stir together 1 3/4 cups flour and 1/2 cup sugar. Cut in butter with a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
• Bake at 350° for 20 to 23 minutes or until lightly browned.
• Meanwhile, whisk eggs in a medium bowl until smooth; whisk in coconut, next 3 ingredients, and remaining 1 1/2 cups sugar. Stir together baking powder, salt, and remaining 1/4 cup flour; whisk into egg mixture. Pour over hot crust.
• Bake at 350° for 25 minutes or until filling is set. Let cool 1 hour on a wire rack. Lift from pan, using foil sides as handles. Remove foil, and cut into bars. Garnish, if desired.

TEQUILA BARS

Steps:

• Preheat the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs; press the rest evenly into a 9-by-13 baking pan. Bake until golden brown, 15 to 18 minutes. Cool.
• In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.
• In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the crust and bake for 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting. Drizzle with agave nectar, if desired.

TEQUILA BARS

Steps:

• Preheat the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs; press the rest evenly into a 9-by-13 baking pan. Bake until golden brown, 15 to 18 minutes. Cool.
• In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.
• In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the crust and bake for 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting. Drizzle with agave nectar, if desired.

TEQUILA BARS

Steps:

• Preheat the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs. Press the remaining crumb mixture evenly into a 9-by-13 shallow baking pan; bake until golden brown, 15 to 18 minutes. Cool. In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk. In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the crust and bake for 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting into bars.

TEQUILA BARS

Steps:

• 1. Preheat oven 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up.Add butter & blend until evenly mixed. Set aside 1/4 cup of crumbs; press the rest evenly into a 9" X 13" baking pan. bake until golden brown, 15 to 18 minutes.
• 2. In a medium bowl, thoroughly whisk together the tequila, lime juice,egg yolks and condensed milk.
• 3. In another medium bowl, beat egg whites and sugar with an electric mixer until they hold soft peaks. gently fold the egg whites into the tequila mixture. Spread the filling evenly over the crust and bake 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting. Drizzle with agave nectar or honey if desired.