MOJITO BARS

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15 min Prep
2 hr 20 min Total
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24 Servings

Enjoy the refreshing taste of the classic Cuban mojito in these delicious dessert bars - the perfect combination of rum, lime and mint.


Ingredient List
  • Small check mark in a circle icon3 tablespoons light rum or 1 1/2 teaspoons rum extract plus 3 tablespoons water
  • Small check mark in a circle icon16 fresh mint leaves, chopped
  • Small check mark in a circle icon3/4 cup butter or margarine, softened
  • Small check mark in a circle icon1/2 cup powdered sugar
  • Small check mark in a circle icon2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon4 eggs
  • Small check mark in a circle icon1 1/2 cups granulated sugar
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon2 teaspoons grated lime peel
  • Small check mark in a circle icon2/3 cup fresh lime juice (from 6 limes)
  • Small check mark in a circle icon2 to 3 drops green food color, if desired
  • Small check mark in a circle icon2 tablespoons milk
  • Small check mark in a circle icon1 tablespoon powdered sugar
Preparation
  1. In small bowl, combine rum and chopped mint. Set aside.
  2. Heat oven to 350° F. Lightly spray 13x9-inch pan with cooking spray. In large bowl, mix butter and 1/2 cup powdered sugar together with electric mixer on medium speed. Mix in 1 3/4 cup of the flour on low speed, just until well combined. Press in pan. Bake 22 to 25 minutes or until set and lightly browned.
  3. Meanwhile, in large bowl, mix eggs and sugar, with whisk. Add remaining 1/4 cup flour and salt, mix with whisk until blended. Mix in lime peel, lime juice, food color and milk.
  4. Place strainer over medium bowl; pour rum mixture into strainer. Press mixture with back of spoon through strainer to drain liquid from leaves; discard leaves. Mix strained liquid into egg mixture, with whisk until well combined. Pour over partially baked crust. Bake 25 to 27 minutes longer or until center is set.
  5. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 4 rows. Store bars, tightly covered, in the refrigerator.
Tips
  • If desired, omit mint leaves and substitute 1/2 teaspoon mint extract. Add extract with the rum as directed.