Best Mojito Bars Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

MOJITO SHORTBREAD BARS



Mojito Shortbread Bars image

The great taste of a classic Mojito cocktail, but in delicious and irresistible shortbread cookie form. What could be better than that! They're even better if you enjoy them with a classic Mojito cocktail, to wash them down with double the refreshing Mojito taste!

Provided by Vickie Parks @Northwestgal

Categories     Cookies

Number Of Ingredients 15

3 tablespoon(s) light rum
16 to 18 - fresh mint leaves, chopped
SHORTBREAD BASE
3/4 cup unsalted butter, cut into small chunks
1/2 cup powdered sugar
1 3/4 cups all-purpose flour, divided
MOJITO TOPPING
4 large eggs
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon(s) salt
2 teaspoon(s) lime zest, freshly grated
2/3 cup lime juice (about 6 limes)
2 tablespoon(s) milk
2 tablespoon(s) powdered sugar

Steps:

  • Preheat oven to 350° F. Lightly coat bottom and sides of a 9x13-inch baking dish with nonstick cooking spray; set baking dish aside.
  • In a small bowl, mix together the rum and mint leaves; set aside.
  • SHORTBREAD BASE: In a large mixing bowl, beat the butter and powdered sugar together on medium speed. Gradually add flour with electric mixer on low speed, just until well combined. Press dough into an even layer in the baking dish.
  • Bake for 22 to 25 minutes or until lightly browned. Remove baking dish from oven and set aside.
  • MOJITO TOPPING In a large bowl, whisk eggs and sugar. Add flour and salt, and whisk until well blended. Add lime zest, lime juice and milk, and whisk until blended.
  • Place a strainer over a bowl. Pour rum mixture into the strainer. Press mint leaves with back of spoon several times to drain as much liquid from leaves as possible. Discard mint leaves. Pour minty rum mixture into the egg mixture, and whisk until well combined. Pour over shortbread layer. Bake another 25 to 27 minutes or until the center is set.
  • Let cool completely or at least 1 hour. Sprinkle a light dusting of powdered sugar on top. For bars, cut into 6 rows by 4 rows. Bars should keep for several days if stored in a airtight container and kept in the refrigerator.

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

Categories     Other Desserts

Time 2h20m

Number Of Ingredients 12

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

Categories     Cookies     Citrus     Dessert     Bake

Yield 24 bars

Number Of Ingredients 13

3 T. light rum or 1 1/2 t rum extract plus 3 T. water
16 fresh mint leaves, chopped
3/4 cup butter or margarine softened
1/2 c. powdered sugar
2 c. flour
4 eggs
1 1/2 cups sugar
1/4 t. salt
2 t. grated lime peel
2/3 c. fresh lime juice (about 6 limes)
2-3 drops green food color (optional)
2 T. milk
1 T. powdered sugar

Steps:

  • Combine rum and chopped mint. Set aside. Preheat oven to 350. Grease a 9x13 pan. Mix butter and 1/2 cup powdered sugar and beat on medium speed. Mix in 1 3/4 cups of flour on low speed, just until combined. Press into pan. Bake 22 - 25 minutes until set and lightly browned. Meanwhile, in large bowl, mix eggs and sugar. Add remaining 1/4 cup flour and salt and whisk until blended. Mix in lime peel, lime juice, food color and milk. Strain rum mixture, pressing mint leaves with the back of a spoon. Add to egg mixture and whisk until well combined. Pour over partially baked crust. Bake 25-27 minutes longer until center is set. Cool completely (about an hour). Sprinkle with powdered sugar. Cut into bars. Store, tightly covered, in the refrigerator.

Related Topics