Margarita Bars are such a fun and easy dessert recipe perfect in summer or spring!
I made some really good No Bake Cheesecake Bites with Biscoff Cookie Crust not too long ago, so I was inspired come up with another recipe that uses this delicious cookie as a dessert crust.
Cinco de Mayo is coming up, so I thought using a margarita mix to make a fun twist on a lemon bar would be perfect.
Plus I was sure I could put the extra margarita mix to good use as well, you know how I hate to waste extras 😉
How to Make Margarita Bars
I started by putting the Biscoff cookies in the food processor to make the crumbs for the crust.
I used about 3/4 of the sleeve of cookies, which made exactly 1 1/2 cups of cookie crumbs.
Then mix the crumbs with melted butter, pressed into an 8×8 foil pan, and baked the crust at 350 degrees for 10 minutes.
As the crust baked I mixed together the filling.
Eggs, sugar, margarita mix (you could do with or without tequila…I opted for the mix with tequila in it) lime juice, kosher salt, and flour.
I mixed it with my hand mixer for about a minute.
Pour this mixture into the pan with the crust once it’s done baking.
Pop it back into the 350 degree oven for 30 minutes.
It will settle as it cools.
Let it cool for a bit, then dust with powdered sugar.
Mix a little more powdered sugar with some lime juice and margarita mix to make a glaze to drizzle on top.
Sprinkle a little more kosher salt on top…I mean, margaritas come with a salted rim so why not a little kosher salt on top.
Place in the fridge for at least an hour.
Cold bars are much easier to cut.
Margarita Bars are the perfect dessert for spring or summer!
More yummy dessert recipes to try like Margarita Bars…
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A great dessert made with margarita mix
- 3/4 sleeve Biscoff cookies (or 1 cup graham cracker crumbs with 1/2 cup sugar)
- 4 Tbsp melted butter
- 4 eggs
- 1 1/2 cups sugar
- 1 cup margarita mix (with or without tequilla)
- 1 1/2 Tbsp lime juice
- 1/2 cup flour
- 2/3 cup powdered sugar
- kosher salt
Put the Biscoff cookies in a food processor and pulse until they become crumbs. Mix with melted butter and spread and press evenly in an 8×8 baking dish. Bake at 350 for 10 minutes. (if you don’t have Biscoff cookies, use 1 cup graham cracker crumbs mixed with 1/2 cup sugar)
In a bowl add eggs, sugar, margarita mix (save about a spoonful of the margarita mix for the glaze in step 4), 1 Tbsp of lime juice (save the other 1/2 Tbsp for the glaze), flour, and a pinch of kosher salt. Whisk or blend with a hand mixer for 1 minute.
Pour this mixture over the crust and bake at 350 for 30 minutes.
Let cool. Sprinkle some of the powdered sugar over top. With the remaining powdered sugar, mix with the leftover margarita mix and lime juice. Drizzle over top of the margarita bars. Sprinkle with more kosher salt if desired. Put in the fridge for at least an hour before serving.