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Margarita Bars

The flavor of margarita in an easy-to-make summer dessert that’s equal parts tart, sweet, salty, creamy, but most of all, irresistible.
Prep Time20 minutes
Cook Time12 minutes
freezer time 4 hours or more4 hours
Total Time4 hours 32 minutes
Course: Dessert
Cuisine: American
Keyword: cream cheese, easy, graham crackers, Grand Marnier, key limes, margarita, pretzel crust, summer dessert, sweetened condensed milk, tequila
Servings: 16 bars

Equipment

  • food processor
  • mixer

Ingredients

For the crust:

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 cups pretzels twists, snaps or sticks
  • 3 sheets of graham crackers

For the filling:

  • 14 oz. can sweetened condensed milk
  • ⅓ cup fresh lime juice about 4 limes, or good quality lime juice such as Nelli & Joe's Famous Key West Lime Juice
  • 2 tablespoons tequila omit for alcohol-free dessert
  • 1 tablespoon Grand Marnier or Cointreau omit for alcohol-free dessert
  • Zest of 1 lime
  • 8 oz. package of cream cheese softened (full fat, not reduced fat or fat free)

For garnish:

  • Zest of 1 lime
  • Flaky sea salt

Instructions

  • Preheat oven to 350°F. Spray an 8-inch square pan with nonstick spray and line with parchment paper that overhangs the edges; set aside.
  • In a food processor combine the pretzels and graham crackers. Pulse until crushed. Add sugar; pulse to combine. Pour in melted butter and pulse until butter is incorporated. Press the crust mixture into the bottom of the prepared pan, using bottom of measuring cup to make an even layer. Bake at 350°F for about 12 minutes or until lightly browned. Transfer to wire rack to cool completely (about 30 minutes) before adding filling.
  • For the filling, add softened cream cheese and sweetened condensed milk to a bowl, beat until combined with mixer. Add lime juice, zest, tequila and Grand Marnier; mix until thoroughly incorporated.
  • Pour the filling into the prepared crust and freeze for about 4 hours or overnight.
  • For easiest cutting, cut while frozen. Remove from freezer, allow to warm up for 5 minutes and lift edges of paper to remove bars from pan. Cut into 16 bars. Garnish with additional lime zest and flaky sea salt if desired. Store leftovers (ha!) in a sealed container in the freezer up to 3 months.

Notes

  • For more margarita flavor, feel free to bump up the tequila to 4 tablespoon or omit the alcohol all together if you prefer.
  • If you don't have a food processor, crush pretzels and graham crackers in a bag with a rolling pin; mix crumbs with sugar and melted butter by hand and press into pan.
  • For best texture, use full fat cream cheese.
  • Sweetened condensed milk doesn’t freeze solid due to its sugar content. The bars will be firm after 4 hours in the freezer, but a 'soft-firm' texture. They'll soften quickly at room temperature, so serve and enjoy soon after cutting. To prepare ahead, cut bars and garnish, return tray to freezer until ready to serve.