Monday, February 2, 2009

Tequila Bars

*Above photograph courtesy Kristen Wiltse

I picked up the Jan/Feb issue of the Food Network magazine, and I have to say I really like it. I might subscribe to it. In it I found a recipe for these tequila bars. I knew the hostess at the Super Bowl party I was going to was going to have a cocktail that included tequila. I thought these would be a good compliment. Plus, as you may have noticed, if I can put alcohol in something, I most certainly will.

I was afraid I sort of overcooked the crust. I kinda of did, but I was able to scrape out the part that was too brown. And no one noticed. In fact, I heard people saying they were yummy! The next time I make these, I think I would probably zest the lime and add it in. Not only would it add in a little bit of green color, it would add an extra zip.


Tequila Bars


1 12-ounce box vanilla wafers
1/2 cup pine nuts
3/4 cup unsalted butter (11/2 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
Agave nectar or honey, for drizzling (optional)
zest of 1 lime (I didn't do this, but next time I will)


Preheat the oven to 350. 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, lime zest 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.

*This photograph courtesy Kristen Wiltse

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10 Responses to “Tequila Bars”

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