There’s something special about these Mojito Bars that makes my mouth watering. The lime filling is infused with fresh mint and a macadamia nut crust.
You may or may not know this, but most of my weekends are filled with baking, photography, writing, sleeping, repeat. Some weekends I pump out 5 or more desserts, which makes it particularly hard to keep from taste testing. These bars were no exception. Today I am sharing these Mojito Bars over at the Better Homes and Garden’s blog, Delish Dish.
Mondays are either the best or worst day in my office. I only say the worst, because if you’re on a diet, you must avoid the break room at all costs. This is where I off load most of my treats from the weekend; as many as I can carry. Of course, if you like dessert for breakfast (as I do), then Mondays are the BEST.
These Mojito Bars start with a buttery, macadamia nut crust. Let’s face it, I could snack on this crust all day long, baked or unbaked. The dough is quite simple and comes together very quickly in a food processor.
Then there is the filling, a simple combination of eggs, lots of limejuice and fresh mint. Do yourself a favor and buy a small container of limejuice , because you’ll need half a cup. Then grab a few additional limes for the zest. Once I actually poured a ½ cup of limejuice, I realized how much it actually is. Nobody’s got time to juice that many limes.
Once these were baked, I could hardly wait to cut into them. The best way to describe them is that they are similar to a lemon bar. The filling is nice and soft, and the crust is baked to perfection. I cut away the edges so that I had nice clean sides. That meant that those crisp edges were left for me to take care of. I would be lying if I said I didn’t snack on them all day long.
These bars are a little bit gooey, so I preferred to keep them in the refrigerator. When storing these, I kept them in an airtight container with a layer of parchment paper in between.
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