Tequila Bars Recipes

TEQUILA BARS

Tequila Bars image

I saw this in the Food Network magazine. It's been sitting in my kitchen for weeks, waiting for the right time to make it. I'm submitting it here for ZWT5. It sounds delicious!

Provided by Chef PotPie

Categories Bar Cookie

Time 1h8m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 9

Ingredients

1 (12 ounce) box vanilla wafers
1/2 cup pine nuts
3/4 cup unsalted butter, melted (1 1/2 sticks)
1/3 cup tequila (I'll use gold)
1/2 cup fresh lime juice
5 large egg yolks, plus 2 egg whites
1 (14 ounce) can sweetened condensed milk
1 tablespoon sugar
agave nectar (optional) or honey, for drizzling (optional)

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

Tequila Bars image

Provided by Guy Fieri

Categories dessert

Time 3h3m

Yield 16 servings

Number Of Ingredients 8

Ingredients

1 12-ounce box vanilla wafers
1/2 cup pine nuts
3/4 cup unsalted butter (1 1/2 sticks), melted
1/3 cup tequila
1/2 cup fresh lime juice
5 large egg yolks, plus 2 egg whites
1 14-ounce can sweetened condensed milk
1 tablespoon sugar

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.

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