Mojito Bars Recipes

MOJITO BARS

Mojito Bars image

My family and friends loves my mojito bars and I make them for the parties and summer parties and they are so delicious and smooth.

Provided by Lisa Johnson

Time 2h20m

Number Of Ingredients 12

Ingredients

3 Tbsp light rum
16 mint leaves, chopped
3/4 c butter or margarine, melted
1/2 c sugar
2 c gold medal all purpose flour
4 eggs
1 1/2 c granulated sugar
1/4 tsp salt
2 tsp fresh lime juice (from 6 limes)
2 to 3 drops of green food color, if desired
2 Tbsp milk
1 Tbsp powdered sugar

Steps:

1. In small bowl, combine rum and chopped mint. Set aside. Heat oven to 350° F. Lightly spray 13x9-inch pan with cooking spray. In large bowl, mix butter and 1/2 cup powdered sugar together with electric mixer on medium speed. Mix in 1 3/4 cup of the flour on low speed, just until well combined. Press in pan. Bake 22 to 25 minutes or until set and lightly browned. Meanwhile, in large bowl, mix eggs and sugar, with whisk. Add remaining 1/4 cup flour and salt, mix with whisk until blended. Mix in lime peel, lime juice, food color and milk. Place strainer over medium bowl; pour rum mixture into strainer. Press mixture with back of spoon through strainer to drain liquid from leaves; discard leaves. Mix strained liquid into egg mixture, with whisk until well combined. Pour over partially baked crust. Bake 25 to 27 minutes longer or until center is set. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 4 rows. Store bars, tightly covered, in the refrigerator. If desired, omit mint leaves and substitute 1/2 teaspoon mint extract. Add extract with the rum as directed.

MOJITO BARS

Mojito Bars image

Looking for a homemade dessert using Gold Medal® flour? Then try this mouth-watering mojito bar.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h20m

Yield 24

Number Of Ingredients 13

Ingredients

3 tablespoons light rum or 1 1/2 teaspoons rum extract plus 3 tablespoons water
16 fresh mint leaves, chopped
3/4 cup butter or margarine, softened
1/2 cup powdered sugar
2 cups Gold Medal™ all-purpose flour
4 eggs
1 1/2 cups granulated sugar
1/4 teaspoon salt
2 teaspoons grated lime peel
2/3 cup fresh lime juice (from 6 limes)
2 to 3 drops green food color, if desired
2 tablespoons milk
1 tablespoon powdered sugar

Steps:

In small bowl, combine rum and chopped mint. Set aside.
Heat oven to 350° F. Lightly spray 13x9-inch pan with cooking spray. In large bowl, mix butter and 1/2 cup powdered sugar together with electric mixer on medium speed. Mix in 1 3/4 cup of the flour on low speed, just until well combined. Press in pan. Bake 22 to 25 minutes or until set and lightly browned.
Meanwhile, in large bowl, mix eggs and sugar, with whisk. Add remaining 1/4 cup flour and salt, mix with whisk until blended. Mix in lime peel, lime juice, food color and milk.
Place strainer over medium bowl; pour rum mixture into strainer. Press mixture with back of spoon through strainer to drain liquid from leaves; discard leaves. Mix strained liquid into egg mixture, with whisk until well combined. Pour over partially baked crust. Bake 25 to 27 minutes longer or until center is set.
Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 4 rows. Store bars, tightly covered, in the refrigerator.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bars, Sodium 75 mg, Sugar 16 g, TransFat 0 g

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