Hi, I’m Joana. Today, I’m gonna show you how to make pecan-crusted mojito bars recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Pecan-Crusted Mojito Bars Recipe
Pecan-Crusted Mojito Bars is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Pecan-Crusted Mojito Bars is something which I have loved my entire life. They’re nice and they look wonderful.
To be with this recipe, we have to prepare a few ingredients. You can cook pecan-crusted mojito bars using 19 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pecan-Crusted Mojito Bars:
- Get Crust
- Get 1 3/4 cup all-purpose flour
- Make ready 1 cup chopped pecans
- Get 3/4 cup granulated sugar
- Prepare 1 cup butter, cut in slices
- Take Filling
- Take 4 eggs, lightly beaten
- Take 1 1/2 cup granulated sugar
- Prepare 2 tbsp finely shredded lime peel
- Make ready 1/2 cup lime juice
- Take 1/4 cup all-purpose flour
- Make ready 2 tbsp milk (or 4 tbsp coconut )
- Get 1 tbsp fresh mint
- Prepare 1/2 tsp baking powder
- Take 1/4 tsp salt
- Prepare Toppings
- Get powdered sugar
- Take finely shredded lime peel (optional)
- Take fresh mint leaves (optional)
Steps to make Pecan-Crusted Mojito Bars:
- Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan; set aside.
- For Crust: In a food processor combine the 1-3/4 cups flour, the pecans, and the 3/4 cup granulated sugar. Add butter slices. Cover; process with several on/off turns until the mixture resembles coarse cbs. Press cb mixture into the bottom of the prepared pan. Bake for 20 to 22 minutes or until crust is light brown. Let cool for about 5 minutes while preparing filling.
- For Filling: in a medium bowl whisk together eggs, the 1-1/2 cups granulated sugar, the 2 tablespoons lime peel, the lime juice, the 1/4 cup flour, the milk (or ), snipped fresh mint, baking powder, and salt until combined. Pour filling over hot crust.
- Bake for 20 to 25 minutes more or just until filling is set and edges be to brown. Cool in pan on a wire rack.
- Using the edges of the foil, lift uncut bars out of pan; cut into bars. Sift powdered sugar over bars. To serve, sprinkle with powdered sugar. If desired, garnish with additional lime peel and fresh mint leaves.
- To Store: Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week.
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