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Salted Margarita Bars Recipe

These zesty Salted Margarita Bars capture the vibrant flavors of a classic margarita in a delightful, easy-to-eat dessert bar. Featuring a buttery graham cracker crust, a tangy lime filling infused with tequila and orange liqueur, and a sprinkle of flaky sea salt, they're perfect for any celebration.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 16 bars
Course: Bar, Dessert
Cuisine: American, Mexican-Inspired
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs (about 10-12 full sheets)
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter melted
For the Margarita Filling
  • 1 can sweetened condensed milk (14 oz / 397g)
  • 1/2 cup fresh lime juice (from 4-5 limes)
  • 1 tbsp lime zest
  • 3 large egg yolks
  • 2 tbsp blanco tequila
  • 1 tbsp orange liqueur (Triple Sec or Cointreau)
For Garnish
  • 1-2 tsp flaky sea salt
  • 1 lime sliced for optional garnish

Equipment

  • 8x8 inch baking pan
  • Parchment Paper
  • Large mixing bowls
  • Whisk
  • Zester
  • Citrus juicer
  • Measuring cups and spoons

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
  2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
  3. Press the crumb mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or your fingers to compact it firmly.
  4. Bake the crust for 10-12 minutes, or until lightly golden brown. Remove from the oven and let it cool slightly while you prepare the filling.
Make the Margarita Filling
  1. In a large mixing bowl, whisk together the sweetened condensed milk, fresh lime juice, lime zest, and egg yolks until smooth and well combined.
  2. Stir in the blanco tequila and orange liqueur. The mixture will thicken slightly as the acid from the lime juice reacts with the condensed milk.
Bake and Chill the Bars
  1. Pour the margarita filling evenly over the warm, pre-baked graham cracker crust.
  2. Return the pan to the oven and bake for 20-25 minutes, or until the edges are set and the center is just slightly wobbly when gently shaken. Be careful not to overbake, as this can make the bars tough.
  3. Remove the bars from the oven and let them cool completely on a wire rack at room temperature. Once cooled, transfer the pan to the refrigerator and chill for at least 3-4 hours, or preferably overnight, for best slicing and setting.
Finish and Serve
  1. Once thoroughly chilled, use the parchment paper overhangs to lift the entire block of bars from the pan. Transfer to a cutting board.
  2. Sprinkle the flaky sea salt evenly over the top of the bars. Using a sharp knife, cut into 16 squares or 20 smaller rectangles. For cleaner cuts, wipe the knife clean between each slice.
  3. Garnish with thin lime slices, if desired, and serve immediately. Enjoy your refreshing Salted Margarita Bars!

Notes

For an alcohol-free version, you can omit the tequila and orange liqueur, and increase the lime juice by 2-3 tablespoons to maintain the tanginess. Store leftover bars in an airtight container in the refrigerator for up to 3-4 days.