Margarita Bars Recipes
MARGARITA BARS
My friend Janie made these for a cookie exchange. She said the recipe is from Pillsbury. Will make you pucker up.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h7m
Yield 36 bars
Number Of Ingredients 10
Steps:
- In a big mixing bowl, add all the crust ingredients; mix on low speed until crumbly.
- Flour your hands/fingers; press mixture firmly in the bottom of an ungreased 13x9 inch baking dish.
- Bake at 350° for 20 to 25 minutes or until a light golden brown.
- In another bowl, beat eggs.
- Add sugar, flour, and baking powder; stir to blend.
- Add in margarita mix and lime peel; stir to blend.
- Take crust out of the oven.
- Pour filling over the warm crust; place back in the oven.
- Bake 18-22 minutes or until the top is golden brown and the filling is set.
- Let cool until completely cooled.
- Right before serving, sift powdered sugar over the top; cut into bars.
MARGARITA BAR
Steps:
- For the original margarita:
- Ratio for any volume of margarita: 3:2:1 = 3 parts tequila: 2 parts Triple Sec, 1 part lime juice. Place whichever amount you choose, depending upon your guests, into a large pitcher.;
- For the simple syrup:
- Simmer water and sugar over high heat until the sugar has completely dissolved then chill.;
- For the lime salt:
- Combine the salt and lime zest with a mortar and pestle. Set in a plate to dip your glass in.;
- For the margarita bar:
- Have buckets if ice and shakers set up around the margarita pitchers.
- Fill glasses with ice, original margarita and flavor profiles, if desired.
- Dip the rims of the glasses into the simple syrup then into the lime-salt so the salt sticks to the rim of the glass.
- Pour the mixed drink into your salted glass and enjoy.
- For the original margarita:
- Ratio for any volume of margarita: 3:2:1 = 3 parts tequila: 2 parts Triple Sec, 1 part lime juice. Place whichever amount you choose, depending upon your guests, into a large pitcher.;
- For the simple syrup:
- Simmer water and sugar over high heat until the sugar has completely dissolved then chill.;
- For the lime salt:
- Combine the salt and lime zest with a mortar and pestle. Set in a plate to dip your glass in.;
- For the margarita bar:
- Have buckets if ice and shakers set up around the margarita pitchers.
- Fill glasses with ice, original margarita and flavor profiles, if desired.
- Dip the rims of the glasses into the simple syrup then into the lime-salt so the salt sticks to the rim of the glass.
- Pour the mixed drink into your salted glass and enjoy.
- In a blender, combine fresh pineapple chunks with seeded jalapeno and simple syrup together until you have a nice yellow puree. Add, to taste, to original margarita.;
- In a blender, combine fresh pineapple chunks with seeded jalapeno and simple syrup together until you have a nice yellow puree. Add, to taste, to original margarita.;
- Puree strawberries in a blender with simple syrup until you have a bright pink puree. Add, to taste, to original margarita.;
- Puree strawberries in a blender with simple syrup until you have a bright pink puree. Add, to taste, to original margarita.;
- Simmer simple syrup with ginger slices and finish with fresh lime juice then cool and set in refrigerator overnight to infuse ginger flavor. Add slices of fresh lime just before serving. Add, to taste, to original margarita.
- Simmer simple syrup with ginger slices and finish with fresh lime juice then cool and set in refrigerator overnight to infuse ginger flavor. Add slices of fresh lime just before serving. Add, to taste, to original margarita.
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MARGARITA BARS - CRAZY FOR CRUST
From crazyforcrust.com
Estimated Reading Time 7 mins
- Preheat oven to 350°F. Line a 9x9 square pan with foil or parchment paper and spray with cooking spray.
- Mix crumbs, 1/4 cup sugar, and melted butter with a fork in a large bowl. Press into the bottom of the prepared pan. Be sure to compact it very well. Any little holes in the crust will cause the filling to leak through. Bake for 12 minutes.
- While the crust is baking, prepare the filling. Whisk the eggs with remaining 2 cups of sugar. Whisk in juices, zest, and tequila, then whisk in flour until no lumps remain.
- Note: you can omit the tequila if you wish. Use an extra tablespoon of orange or lime juice in it’s place.
MARGARITA BARS | KITCHEN CONFIDANTE®
From kitchenconfidante.com
Estimated Reading Time 6 mins
- Preheat the oven to 350°F. Prepare an 8×8″ baking pan by lining it with two layers of parchment paper or aluminum foil, so that the ends overhang on both sides. Tip: Lightly coat the pan and between layers with baking spray to prevent the parchment from shifting. Set aside.
- In a medium bowl, combine the eggs, sugar, remaining 2 tablespoons flour, lime juice, and lime and lemon zests using a hand-held mixer or whisk by hand until well blended. Pour into the freshly baked crust. Sprinkle the coconut on top.
MARGARITA BARS FOR AN ADULT TAKE ON A CLASSIC LEMON BAR
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- Mix the ingredients for the crust and spread in the bottom of a 9x13 baking pan (glass or metal).
MARGARITA LIME BARS - LITTLE SWEET BAKER
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- In a small bowl, mix the honey graham cracker crumbs with the melted butter. Press onto the prepared baking pan. Bake for 10 minutes.
MARGARITA BARS - CALL ME PMC
From callmepmc.com
Estimated Reading Time 2 mins
- Combine crust ingredients in food processor. Mix until resembles wet sand. Pat into a 8 inch square baking dish that has been sprayed with non-stick spray. Bake crust at 375 degrees 12 to 15 minutes. It will not brown.
- Meanwhile, for topping, combine sugar, eggs, flour, lime, tequila, lime zest, baking powder and salt. In an electric mixer, mix until frothy; pour over crust. Bake at 375 degrees for 18 to 20 minutes or until light golden brown. Dust with confectioners sugar.
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- Preheat oven to 350 degrees F. Line 8x8 baking dish with foil. Spray foil with non-stick cooking spray.
- In a bowl, mix cake mix, butter, egg and 1 teaspoon zest until combined.Press the mixture into the bottom of baking dish, forming a crust.
- With an electric mixer, beat cream cheese, powdered sugar, vanilla, lime juice, eggs and zest. Mix until creamy, about 3-4 minutes.
- Pour over crust and bake for 40-45 minutes. The edges will be slightly brown and center might appear not set.
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- Toast the cashews: in a dry skillet over medium heat, place a single layer of the raw cashews. Toast, shaking occasionally, about 5 minutes or until golden on both sides. The cashews will begin to smell nutty. Remove from pan and set aside. Return pan to stove and place 3/4 cup coconut in skillet. Toast, stirring frequently, until golden brown, a few minutes. Remove from pan and let cool. Toast remaining 1/4 cup coconut for garnish and set aside.
- Add all crust ingredients to a blender or food processor and process until uniform and crumbly. Press mixture into the bottom of a parchment-lined 8x8" baking pan. Place pan in freezer (or refrigerator) while you make the creamy lime layer.
- Add all creamy lime layer ingredients to a high-speed blender and process until very, very smooth. Pour over chilled crust layer and chill at least 4-5 hours.
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Estimated Reading Time 1 min
- Combine crushed pretzels, butter and sugar n a large bowl. Press into baking dish and bake for 10 minutes.
POMELO MARGARITA BARS | BETTER HOMES & GARDENS
From bhg.com
- Preheat oven to 350°F. Grease an 8x8-inch baking pan. Line the pan with parchment paper, allowing paper to extend over the pan edges; grease paper.
- In a food processor combine flour, brown sugar, and 1/2 teaspoon salt; pulse to combine. Add 1/2 cup butter. Process until dough resembles fine crumbs. Press mixture firmly and evenly into bottom of prepared pan. Bake 25 minutes or until lightly browned. Reduce oven temperature to 300°F.
- While crust is baking, remove 1 teaspoon zest from one pomelo; wrap zest in plastic wrap and chill. Using a sharp knife, remove peel and white pith from both pomelos. Working over a bowl to catch juices, carefully cut between membrane and flesh to remove fruit segments. Add segments and any juice to a blender. Blend until pureed. Strain through a fine-mesh sieve; discard solids. (You should have about 1 cup juice. It will be foamy.)
- In a medium saucepan stir together juice, egg yolks, 2/3 cup granulated sugar, the cornstarch, and remaining 1/2 teaspoon salt. Cook and stir over medium until thickened and bubbly. Reduce heat to medium-low. Cook and stir 1 minute more. Remove from heat. Stir in 2 tablespoons butter until melted. Stir in tequila, if desired, and vanilla.
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- Frozen Watermelon Mint Margaritas: If beating the heat is your aim, a frozen margarita is the obvious way to go. Refreshing ingredients like watermelon and mint turn up the cool factor so you can take the margarita bar outside.
- DIY Fruit Slice Balloons: With nothing but some tissue paper and spray adhesive, you can make some fruity balloons to mimic the fruit in your drinks.
- Urban Outfitters BrüMate Shaker Pint Glass ($35): The rose gold trend isn't going away anytime soon, so you might as well embrace it and upgrade your barware.
- Spicy Grapefruit Margaritas: Infuse a bottle of tequila with jalapeños so adventurous guests can give their margarita a kick. Jalapeños go great with grapefruit, especially with an extra-salty rim.
- Uncommon Goods Himalayan Salt Tequila Glasses ($28+): Once the margaritas start flowing, tequila shots are soon to follow. Ditch your old spring break shot glasses and invest in a classy set in a rose quartz hue.
- Sriracha Salt: If you like to add a bit of spice wherever you can, try making some Sriracha salt. It adds a lovely color to your rim and a slight bite to any margarita.
- Blood Orange Margaritas: If you're able to find blood oranges, you definitely need to try this margarita. It's sweet in comparison to the classic, but totally refreshing.
- Mini Emoji Piñata: What situation doesn't require some sort of emoji? Express your innermost feelings with this fun DIY that will get everyone involved.
- Coconut Margarita: This creamy cross between a piña colada and a margarita will have you longing for the beach. Try freezing coconut water in ice trays to add to all of your margs — blended OR on the rocks.
- Vitamix Pro 750 Blender ($600): You need a heavy-duty blender when making pitcher after pitcher of frozen margaritas. Treat yo'self to one that will stand the test of time and look gorgeous while doing so.
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From myrecipes.com
Servings 9Total Time 20 mins
- Lightly grease and then line a (8x8-inch or 9x9-inch) square baking pan with parchment paper, allowing a 1 ½-inch overhang on each side.
- Whisk together the graham cracker crumbs, brown sugar, and salt in a medium sized bowl. Stir in the melted butter to evenly coat. Firmly press the mixture into an even layer in the bottom of the prepared pan. Place pan in the freezer while you prepare the filling.
- Beat the cream cheese in a large mixing bowl at medium-high speed until fluffy, Add the powdered sugar, tequila (if using), lime zest, lime juice, orange zest, and vanilla extract to bowl; beat at medium speed until combined. Mix in a few drops of green food coloring if desired.
- In a separate bowl, whip the cream (using a hand or stand mixer, fitted with a whisk attachment) until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Spread in an even layer over the graham cracker crust. Cover with plastic wrap and refrigerate 8 hours or overnight.
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From oldelpaso.com
- Heat oven to 350°F. In medium bowl, mix Crust ingredients with spoon until well mixed and looks like coarse crumbs. Press in ungreased 8-inch square pan, building up 1/2-inch edges.
- Bake crust 20 minutes; remove from oven. Meanwhile, in medium bowl, beat eggs, granulated sugar, 1/4 cup flour, 2 teaspoons of the lime zest, the lime juice, tequila, orange liqueur, baking powder and 1/4 teaspoon salt with whisk. Pour over hot crust.
- Bake 25 to 30 minutes or until filling barely jiggles when pan is gently shaken, and edges are deep golden brown. Cool completely in pan on cooling rack, about 1 hour. Sprinkle with 2 tablespoons powdered sugar and remaining 1 teaspoon lime zest. For bars, cut into 4 rows by 4 rows.
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