Salted Margarita Bars

Name: Salted Margarita Bars
Ingredients: For the Filling; 1 (14-oz.) can sweetened condensed milk; 1/2 cup fresh lime juice; 1/4 cup tequila, preferably blanco; 5 large egg yolks; 2 tbsp orange liqueur, such as Grand Marnier; 2 tsp grated lime zest; pinch of kosher salt; flaky salt, for finishing; ________________________________; For the Crust; 8 tbsp unsalted butter, melted, plus more for the pan; About 40 saltine crackers (from 1 4-oz. sleeve); 1 tbsp granulated sugar; 1 tsp kosher salt (such as Diamond Crystal)

From Imbibe Magazine·View original →

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Ingredients

For the Filling
1(14-oz.) can sweetened condensed milk
1/2 cupfresh lime juice
1/4 cuptequila, preferably blanco
5large egg yolks
2 tbsporange liqueur, such as Grand Marnier
2 tspgrated lime zest
pinch of kosher salt
flaky salt, for finishing
________________________________
For the Crust
8 tbspunsalted butter, melted, plus more for the pan
About 40 saltine crackers (from 1 4-oz. sleeve)
1 tbspgranulated sugar
1 tspkosher salt (such as Diamond Crystal)

Preparation

1.
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 paper, leaving an overhang on two sides. (This will help you pull the bars out of the pan easily.)
2.
Prepare the crustIn a food processor, pulse the saltines until ground like coarse sand. (Alternatively, place them in a resealable plastic bag and use a rolling pin to crush them.) It’s okay 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.