Margaritas Squares Recipes

SALTED MARGARITA BARS

Steps:

• Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan with butter (or use the wrapper from your stick of butter). Line the buttered pan with parchment, leaving an overhang on two sides. (This will help you pull the bars out of the pan easily.)
• Prepare the crust: In a food processor, pulse the saltines until ground like coarse sand. (Alternatively, place them in a zip-top bag and use a rolling pin to crush them.) It's OK if there are a few larger pieces. Add the melted butter, sugar and salt, and pulse a few more times until all the crumbs are evenly saturated (or mix to combine in a medium bowl). Pour the mixture into the lined pan, press into an even layer and freeze for about 15 minutes.
• After the crust has chilled, bake it until fragrant and golden brown, about 15 to 18 minutes.
• While the crust cools, make the filling: In a liquid measuring cup or small bowl, combine the lime zest, lime juice, tequila, orange liqueur and salt.
• In a medium bowl, whisk together the yolks and sweetened condensed milk. Add the tequila-lime mixture to the yolk mixture, whisk to combine, then pour into the prepared crust. (It's OK if the crust is not yet completely cool.) You may be tempted to prepare the curd earlier, but don't do so more than 10 minutes before baking, as the lime juice will start to thicken it, which could affect the bake.
• Bake 15 to 17 minutes until the curd is set around the edges and slightly jiggly in the center.
• Transfer to a rack to cool slightly, then freeze for at least 2 hours.
• After freezing, remove the bars from the pan using the parchment paper overhang and transfer to a cutting board. Sprinkle with flaky salt, cut into 16 bars and serve right away. Store leftovers in the freezer. Cheers!

MARGARITA BARS

Steps:

• In a big mixing bowl, add all the crust ingredients; mix on low speed until crumbly.
• Flour your hands/fingers; press mixture firmly in the bottom of an ungreased 13x9 inch baking dish.
• Bake at 350­° for 20 to 25 minutes or until a light golden brown.
• In another bowl, beat eggs.
• Add sugar, flour, and baking powder; stir to blend.
• Add in margarita mix and lime peel; stir to blend.
• Take crust out of the oven.
• Pour filling over the warm crust; place back in the oven.
• Bake 18-22 minutes or until the top is golden brown and the filling is set.
• Let cool until completely cooled.
• Right before serving, sift powdered sugar over the top; cut into bars.

MARGARITAS SQUARES

Steps:

• Sprinkle 2 packets of unflavoared gelatin powder over cold tequila in a bowl and set aside.
• Bring bottled margarita mix to a boil, pour it over the tequila gelatin mixturre and stir until gelatin dissolves.
• Pour into an 8 inch square pan and refrigerate until set, about 3 hours.
• Cut into small cubes.
• Sprinkle with flaky sea salt right before serving.