It’s never too late to whip up a batch of my Pecan Crusted Mojito Bars to share with family and friends this holiday. They taste like a virgin mojito because there isn’t any alcohol in these babies, but it’s not missed. The creamy citrusy flavors will take you to Santa Claus Lane immediately and keep you wanting for another bite.
The crust is pulsed in a food processor and pressed in a prepared pan. The nutty pecans make the base an experience all on its own – nutty, buttery and flaky. As for the filling — lime zest and juice plus sugar, eggs and coarsely chopped fresh mint round out the authentic flavors of a mojito. I dust them with powdered sugar when they’re cool and slice immediately or pack them up for friends.
1 3/4 cups all-purpose flour
1 cup pecans
3/4 cup granulated sugar
1 cup butter, diced
4 large eggs
zest of two limes
1/2 cup lime juice (about 8 limes)
1/4 cup all-purpose flour
2 tablespoons cream
1 tablespoon fresh mint
1/2 teaspoon baking powder
1/4 teaspoon salt
powdered sugar for dusting
(Makes about 20 Bars)
- Preheat oven to 350 degrees. In a food processor, add all crust ingredients and pulse until soft crumbs.
- Pour into a 13 x 9 pan that’s been sprayed and lined with parchment paper. Press crust into bottom of pan and bake for 20 minutes.
- Make filling while crust is baking — Add eggs, lime zest, lime juice, flour, cream, mint, baking powder and salt to a large bowl, whisk until creamy.
- Pour filling over hot crust and bake for 18-20 minutes, or until crust is set. Cool to room temperature and dust with powdered sugar.
- Slice and serve. Enjoy!