Irresistible Sweet and Tart Margarita Pretzel Bars

Calling all lime and citrus lovers, Margarita Pretzel Bars may become you’re new ‘go to’ summer dessert! These bars come together quickly, with the hardest part about this recipe having to wait for them to firm up in the freezer! They have a satisfying crust-to-filling ratio crust, made with a sweet and salty combination of graham crackers and pretzels.

While these bars mimic the flavor of a margarita, they don’t come across as boozy, with just 2 tablespoons of tequila and 1 tablespoon of Grand Marnier (or Cointreau) to add the orange note in a margarita. For more margarita flavor, feel free to bump up the tequila to 4 tablespoons or omit the alcohol all together if you prefer.

You’ll need about 4 juicy limes for 1/3 cup of lime juice in the recipe.

Note: Make sure you zest your limes before juicing.

You’ll need the zest of one lime for the filling and more zest for the top of the bars, if desired. In addition of the lime zest, I added some  flaky sea salt to the top of the bars, which help balance the sweet flavor.

I highly recommend the sea salt, but it’s optional, just like rimming your margarita glass. :)

Here are the ingredients:

For the crust:

• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup granulated sugar
• 2 cups pretzels (twists, snaps or sticks)
• 3 sheets of graham crackers

 For the filling:

• 14 oz. can sweetened condensed milk
• 1/3 cup fresh lime juice (about 4 limes, or good quality lime juice such as Nelli & Joe’s Famous Key West Lime Juice)
• 2 tablespoons tequila
• 1 tablespoon Grand Marnier or Cointreau
• Zest of 1 lime
• 8 oz. package of cream cheese, softened (use full fat for best texture)

The crust comes together quickly with a food processor.

Pulse your pretzels and graham crackers until you have crumbs; add sugar and pulse to combine. Pour in melted butter and pulse until butter is incorporated.

Alternatively, crush pretzels and graham crackers in a ziptop bag with a rolling pin; mix crumbs with sugar and melted butter.

For easy removal of bars, line an 8 inch square pan.

 with parchment paper, with the edges hanging over the pan. 

 Press the crust mixture into the bottom of the prepared pan,

using bottom of measuring cup to make an even layer.

Bake at 350°F for about 12 minutes or until lightly browned.

Transfer to wire rack to cool completely (about 30 minutes) before adding filling.

To make filling:

1. Add softened cream cheese and sweetened condensed milk to a bowl, and using a mixer, beat until combined.
2. Add lime juice, zest, tequila and Grand Marnier; mix until thoroughly incorporated.
3. Pour the filling into the prepared crust and freeze for 4 hours or overnight.

Note: If you’ve ever made no-churn ice cream, you know that sweetened condensed milk doesn’t freeze solid due to its sugar content. The bars will be firm enough to cut after 4 hours in the freezer, but a ‘soft-firm’ texture.

Find another citrusy, summer dessert: No-Churn Key Lime Pie Ice Cream. The flavors of Key Lime Pie in a creamy, citrusy no-churn ice cream. Graham crackers add pie crust texture in this easy-to-make summer dessert, no ice cream maker required!