Monday, February 23, 2009

Fiesta! Margarita Bars


Tomorrow night is girls' night, and it's at our house. We're going to attempt to play bunco, since it doesn't really require any skill, and I decided on a Mexican theme. As the hostess, I provide the drinks and dessert, and everybody brings a side/appetizer that's Mexican inspired. I am excited to see what everyone brings--hopefully some yummy salsa!


I looked high and low and saw an awesome recipe for sopapilla cheesecake and tres leches cake, but decided to go a little lighter.


I pulled from this recipe to create some bars that weren't like lemon bars, since I know one of my friends thinks they are one of the worst things ever! (although I strongly disagree:) I changed the filling thought to how I thought we would like it more. Even though it's Fat Tuesday, we'll be having a Bunco filled fiesta here tomorrow, complete with Raspberry "margaritas" (Crystal light combo, non alcoholic, just yummy!).





Margarita Bars

Crust:
3 cups salted stick pretzels
1 egg white
3 T sugar
1 T vegetable oil
1 T water


Filling:
1 can fat free sweetened condensed milk
4 drops green food coloring (optional)
1 T tequila, Grand Marnier, triple sec, or premixed margarita (optional)
1 c cool whip lite
1/3 c fresh squeezed lime juice

Preheat oven to 350 F. Spray a pie plate or half size casserole dish with nonstick cooking spray.
Crush pretzels with sugar in food processor (or in a big baggie). Add egg white, sugar, oil, and water to form a crust.
Press the crust into the bottom of the dish and bake for 10 minutes.
After removing from oven, allow to cool completely on wire rack.
To make filling, combine condensed milk, lime juice, alcohol (if using) and food coloring (if using).
Fold in cool whip.
Pour over top of crust and freeze for at least 4 hours covered.
Top with extra cool whip and lime zest, or whatever other garnish you like. I also topped with crushed pretzel sticks.