Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, pecan-crusted mojito bars. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Pecan-Crusted Mojito Bars is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Pecan-Crusted Mojito Bars is something which I’ve loved my whole life. They are nice and they look fantastic.
Salty pecans in the crust perfectly complement the tangy, refreshing lime and mint dessert bar recipe. These perfect Pecan Bars are a thick shortbread soft cookie bar topped with the most amazing candy-like caramel pecan topping. When I was younger I didn't like any kind of nuts.
To get started with this particular recipe, we must first prepare a few ingredients. You can have pecan-crusted mojito bars using 19 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Pecan-Crusted Mojito Bars:
- Take Crust
- Take 1 3/4 cup all-purpose flour
- Take 1 cup chopped pecans
- Get 3/4 cup granulated sugar
- Make ready 1 cup butter, cut in slices
- Get Filling
- Prepare 4 eggs, lightly beaten
- Make ready 1 1/2 cup granulated sugar
- Take 2 tbsp finely shredded lime peel
- Take 1/2 cup lime juice
- Get 1/4 cup all-purpose flour
- Prepare 2 tbsp milk (or 4 tbsp coconut rum)
- Take 1 tbsp fresh mint
- Make ready 1/2 tsp baking powder
- Make ready 1/4 tsp salt
- Prepare Toppings
- Prepare powdered sugar
- Get finely shredded lime peel (optional)
- Get fresh mint leaves (optional)
It comes out tender and flaky every time! It also has a sweet, crunchy crust made of pecans and brown sugar! You won't believe how good it is! I got this recipe from my sister Echo - she is the queen of cooking amazing salmon!
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 begin to 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.
The shortbread crust makes these pecan bars so delicious. It's buttery and chewy and just the perfect complinent to the sticky pecans. It's also a much simpler dough to deal with than pie dough because you just press it into the tin. There's no need to refrigerate it first or roll it or shape it like pie dough! Bacardi Lime and Don Q Cristal Rums Muddled with Fresh Mint and Lime on the Rocks.
So that is going to wrap it up for this special food pecan-crusted mojito bars recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
