Hi, I am Joana. Today, we’re going to prepare 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 little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pecan-Crusted Mojito Bars Recipe
Pecan-Crusted Mojito Bars is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Pecan-Crusted Mojito Bars is something that I’ve loved my entire life. They are fine and they look fantastic.
To bewith this recipe, we must prepare a few ingredients. You can have pecan-crusted mojito bars using 19 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Pecan-Crusted Mojito Bars:
- Prepare Crust
- Prepare 1 3/4 cup all-purpose flour
- Take 1 cup chopped pecans
- Take 3/4 cup granulated sugar
- Make ready 1 cup butter, cut in slices
- Take Filling
- Get 4 eggs, lightly beaten
- Take 1 1/2 cup granulated sugar
- Get 2 tbsp finely shredded lime peel
- Prepare 1/2 cup lime juice
- Get 1/4 cup all-purpose flour
- Get 2 tbsp milk (or 4 tbsp coconut rum)
- Get 1 tbsp fresh mint
- Take 1/2 tsp baking powder
- Make ready 1/4 tsp salt
- Prepare Toppings
- Get powdered sugar
- Get finely shredded lime peel (optional)
- Get fresh mint leaves (optional)
Instructions 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 crumbs. Press crumb 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 rum), 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 beto 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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