Margarita Bars
Margarita Bars have a creamy and tart lime filling complete with a splash of tequila that sits atop a salty pretzel shortbread crust. A crispy top dusted with powdered sugar finishes off of this amazing dessert.
It is just over a month away from Cinco de Mayo and I am going to admit that I have been dreaming about these margarita bars since January 4th.
New Year’s Day is a day to rest from the previous night’s festivities and January 2nd is the day I start putting everything away. No, I don’t keep my tree and decorations up for 12 days because I am ready to get things headed for Spring Cleaning.
This is only because the kids are out of school and I can make them pack and carry things for me. A little manual labor builds character. Plus I get to sleep late. Waking up after a great night’s sleep and an empty schedule makes for happy and productive days.
Once I get everything put away I spend January 3rd planning and organizing my calendar (goals and such) for the next few months. I look first at Superbowl. Much like the Oscars awards ceremony, it is a culmination of tapas and appetizer season.
Once I have those recipe ideas written down I look at the rest of the year’s holidays. The next big party day is Cinco de Mayo.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.
INGREDIENTS FOR MARGARITA BARS
- eggs
- sugar
- limes
- tequila
- flour
- butter
- pretzels
- powdered sugar
The lemon bar is a classic dessert and Ina Garten is the queen of classics while making everything seem easy and fuss-free. Her motto of using the best ingredients and no matter how simple it is it will be great are words to live by!
Ina’s Lemon Bars are no exception. You can’t go wrong with a shortbread crust, a creamy and tart lemon filling, and a crispy top dusted with powdered sugar. Or can you?
Challenge accepted!
HOW TO MAKE MARGARITA BARS
FIRST: Preheat oven to 350F. Mix the ingredients for the crust and spread in the bottom of a 9×13 baking pan (glass or metal). Make sure you get an even layer and bring up a little on the sides to hold the filling in.
SECOND: Bake the crust at 350F for 15 minutes or until it is a light golden brown. Remove from the oven and let cool a bit while you make the filling. Leave the oven on.
THIRD: For the filling, zest, and juice your limes. In a large bowl combine the eggs, sugar, lime zest, lime juice, tequila, and flour. Stir with a whisk to combine completely.
FOURTH: Pour onto the slightly cooled crust. Put the pan back in the oven and bake for 30-35 minutes or until the center doesn’t jiggle when you give it a gentle shake. Remove and let cool completely.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)
I have been dreaming of these margarita bars ever since I made my Margarita Dip. That recipe came about after I made my Key Lime Coconut Cheesecake Shooters.
Because it is a whole new year, we need a new margarita dessert. I am making one to accompany the Margarita Dip from last year.
It is in my top 5 most popular posts and I can understand why. Salty pretzels and a tequila-infused lime dip, what is not to like? I have a feeling these margarita bars will make the top 5 very soon!
These margarita bars are an elevation of classic lemon bars. Lime instead of lemon with pretzels in the crust and tequila in the filing!
I’m already in love!
These margarita bars are just what you are looking for in a dessert, or breakfast because no one judges here. Creamy filling that is tart with lime juice and a hint of tequila all nestled on a crispy shortbread crust studded with salted pretzels.
TAPAS TIPS & TRICKS
- I left the pretzels in pieces and didn’t completely pulverize them so you would get some texture and those bits of salt that you get when you drink a margarita.
- The salt flakes add that flavor contrast to the lime and the sweetness of the filling.
- Can we talk about the top of these margarita bars for a second?
- When the bars are baking, the sugar in the filling caramelize on the top forming a thin crispy crust. When you bite into the bars, it makes a snapping sound much like the burnt sugar on top of a creme brulee. It’s to die for!!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
These margarita bars are a definite must for your Cinco de Mayo celebration, any Taco Tuesday party, or just because you are human and need some love!
Margarita Bars
Ingredients
Margarita Filling
- 6 extra large eggs room temperature
- 3 cups sugar
- Zest of 2 limes roughly 2 tablespoons
- Juice of 2 limes roughly 1/2-2/3 cup *Use the limes you zested so nothing is wasted
- 1/3-1/2 cup Tequila *notes below
- 1 cup flour
For the Pretzel Shortbread Crust
- 2 sticks butter
- 1/2 cup granulated sugar
- 1 cup All-Purpose Flour
- 1 cup crushed pretzels leave some small pieces
- Powdered sugar and lime zest for garnish
Instructions
Bake the pretzel crust layer
- Preheat oven to 350F.
- Mix the ingredients for the crust and spread in the bottom of a 9×13 baking pan (glass or metal).
- Make sure you get an even layer and bring up a little on the sides to hold the filling in.
- If your hands get sticky from the butter, dust them in flour and then press down on the crust.
- Bake the crust at 350F for 15 minutes or until it is a light golden brown.
- Remove from the oven and let cool a bit while you make the filling. Leave the oven on.
Make the margarita bar filling
- For the filling, zest, and juice your limes.
- In a large bowl combine the eggs, sugar, lime zest, lime juice, tequila*, and flour.
- Stir with a whisk to combine completely.
- Pour onto the slightly cooled crust.
- Put the pan back in the oven and bake for 30-35 minutes or until the center doesn’t jiggle when you give it a gentle shake.
- Remove from oven and let cool completely.
- I let my margarita bars cool for about 15 minutes and then put them in the refrigerator to cool them quicker. I couldn’t wait.
- Garnish with a dusting of powdered sugar and lime zest!
- Slice into 24 bars or triangles.
- Enjoy with a margarita on Cinco de Mayo!
Notes
Nutrition
More Easy Appetizers
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
i would like to make these for a party, it would be easier to make the day before as i am also making churros. after reading the comments i am not sure if i should make it on the day or not. the party starts at 3. maybe i am giving myself too much todo haha
I would make them the day before and store them in the fridge. Less stress is always better!
Have you tried making these in advance and freezing them?
Unfortunately no I have not. I would think you can refrigerate for a few days but worried that freezing them will break down the custard layer.
I’m not a baker. At all. But I love margaritas and had to try this recipe. I did it! And they are SO good. The only thing I question is: I put them in the fridge overnight, cut them in the morning and after sitting out for just a short while they started to soften making them hard to pick up to eat. I used 7 large eggs vs 6 extra large. Did that impact the result? Did I not bake them long enough? They were not “jiggling” when pulled from oven. I put them back in fridge and will serve immediately after pulling out again. Will definitely make again!
They should stay once out of the fridge. You definitely need to cook them until they are not jiggling but also they weather can mess with them. If it’s extra humid or warmer than usual, mine will soften but not that much. I have only used the extra large eggs so it’s possible that they extra egg made them a little loose. I will do some more testing with regular sized eggs vs the extra large ones. Thanks for the update. I am so glad that you liked them. They are a favorite in our house but I love tequila 😉
In your recipe it says to use 2 sticks of butter. Would that equal 1 cup?
Yes it does:) I hope you like them!
Made these for a friend’s birthday and they were a hit!! The pretzel crust is a perfect pair to the lime flavor. Tastes just like a good margarita! I used 1800 tequila and put small mounds of whipped cream and slices of lime on top. Sooo good!
YUM!
We love these but they are way too sweet for us. Is there a way to cut down on the sugar and eggs?
Unfortunately not for this recipe or it won’t set up right. They are an indulgence for sure.
Do these need to stay refrigerated once they’re made? TIA!! 🙂
I would recommend keeping them in the refrigerator, especially if you keep your house warm. Enjoy!
hi can i use lemon instead of lime?
Absolutely!
I made these for a work potluck. Very easy to put together, I used my food processor for everything and let me tell you, the filling smells just like a margarita!!g! I baked for 35 minutes and while no longer jiggly in the middle, they could have used a few more minutes in the oven – the middle is not quite as set as I would like. I went on the light side of the tequila, and used 1/3 cup but I think 1/2 cup would have given a more prominent tequila taste. That said, these are really delicious and I will make again. Strawberry margaritas anyone?!
Do you use the butter cold in the shortbread or do you bring to room temperature?
I use it slightly chilled. It is going to melt in the oven of course but too soft and it sticks to everything and doesn’t all go into the crust, too cold and it won’t mix evenly with the crushed pretzels. I hope that helps:)
I want to make these so bad but how many eggs do you use!
So sorry. There was a glitch in the transfer. It is 6 extra large eggs.
The pretzel crust on here was outstanding! Paired so well and satisfied my salty sweet craving! They were delicious and I’ll be making them again!
You have outdone yourself on this one!! These are so dreamy!! Making them this year for our Cinco de Mayo party!
That baby Patron bottle is too adorable, and I’m with ya on the quality of tequila! After trail and lots of error (hehe) I always look for 100% agave like Patron. These Margarita bars are putting me in the entertaining mood. They look amazing. Bring on the Cinco de Mayo Party!!
Thank you for sharing this recipe…it’s in the rotation. Choosing good limes and quality tequila definitely yields good results. The margarita flavor bloomed overnight – made the night before and they were perfect. These bars were the hit of my 5 de Mayo celebration.
Thank you so much! I am glad to hear it!!
Thank you for sharing this recipe…it’s in the rotation. Choosing good limes and quality tequila definitely yields good results. The margarita flavor bloomed overnight – made the night before and they were perfect. These bars were the hit of my 5 de Mayo celebration.
Thank you for sharing this recipe…it’s in the rotation. Choosing good limes and quality tequila definitely yields good results. The margarita flavor bloomed overnight – made the night before and they were perfect. These bars were the hit of my 5 de Mayo celebration.
You have outdone yourself on this one!! These are so dreamy!! Making them this year for our Cinco de Mayo party!
Everything about these bars sounds so fantastic! I love the idea!
Everything about these bars sounds so fantastic! I love the idea!
Everything about these bars sounds so fantastic! I love the idea!
The pretzel crust on here was outstanding! Paired so well and satisfied my salty sweet craving! They were delicious and I’ll be making them again!
That baby Patron bottle is too adorable, and I’m with ya on the quality of tequila! After trail and lots of error (hehe) I always look for 100% agave like Patron. These Margarita bars are putting me in the entertaining mood. They look amazing. Bring on the Cinco de Mayo Party!!
Seriously, there is nothing better than booze and dessert all in one! Planning to make these for my next girls’ night!
Seriously, there is nothing better than booze and dessert all in one! Planning to make these for my next girls’ night!
Hi
These look so DELICIOUS.
I meant to say WHICH BRAND OF TEQUILA NOT WHICH MEANS .
Patron always!
Have you had good luck with making these a day before your event? Or does the crust get soggy? Thanks!
They are great for about 2 days before they start to get soggy. I hope you like them!
Does the alcohol bake off? I am looking at serving these at a party and need to know if under age participants will be able to eat them?
Yes, it does. If you don’t really want the tequila flavor either you can substitute it for more lime juice. Thanks for reading! Let me know how they turn out.
Oh what a fun way to enjoy alcohol. 😀 Thank you for sharing it over at Food Friday! Excited about what you’ll be sharing next. 😀
They sound amazing – I’ll be making them for my Mexican neighbour next week, she’ll be surely impressed 🙂
Thanks for bringing this post along to Fiesta Friday, I hope you find the time to check out some of the other posts, it’s such an eclectic mixture this week.
Ginger x
Wow these sound amazing, made my mouth water reading about them. Pinned to share!
Thanks for sharing on Oh My Heartsie Girls WW this week!
Have a great week!
Karren
oh my oh my oh my!! (And I love Patron) – thanks for sharing on the What’s for Dinner link up!
My husband would love thisWat a Idea