Recipe: Perfect Pecan-Crusted Mojito Bars

Pecan-Crusted Mojito Bars. Salty pecans in the crust perfectly complement the tangy, refreshing lime and mint dessert bar recipe. Add these pumpkin cheesecake bars to your fall baking list! Cool, creamy, and infused with real pumpkin and spice, all atop a nutty gluten-free pecan crust.

Looking for recipes for pecan bars? Taste of Home has the best pecan bar recipes from real cooks, featuring reviews, ratings, how-to videos and tips. Bacardi Lime and Don Q Cristal Rums Muddled with Fresh Mint and Lime on the Rocks. You can have Pecan-Crusted Mojito Bars using 19 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pecan-Crusted Mojito Bars

1. You need of Crust.
2. It's 1 3/4 cup of all-purpose flour.
3. You need 1 cup of chopped pecans.
4. Prepare 3/4 cup of granulated sugar.
5. It's 1 cup of butter, cut in slices.
6. You need of Filling.
7. It's 4 of eggs, lightly beaten.
8. Prepare 1 1/2 cup of granulated sugar.
9. You need 2 tbsp of finely shredded lime peel.
10. You need 1/2 cup of lime juice.
11. You need 1/4 cup of all-purpose flour.
12. It's 2 tbsp of milk (or 4 tbsp coconut rum).
13. Prepare 1 tbsp of fresh mint.
14. You need 1/2 tsp of baking powder.
15. It's 1/4 tsp of salt.
16. You need of Toppings.
17. Prepare of powdered sugar.
18. Prepare of finely shredded lime peel (optional).
19. It's of fresh mint leaves (optional).

Hershey's® Chocolate Bar CheesecakeHershey's® Cheesecake Between Moist Chocolate Cake Caramel Pecan Turtle CheesecakePecan Brownie and Caramel-Fudge Swirl Cheesecake, Topped. These perfect Pecan Bars are a thick shortbread soft cookie bar topped with the most amazing candy-like caramel pecan topping. When I was younger I didn't like any kind of nuts. I tolerated pistachios at Christmas time, but that was about it.

Pecan-Crusted Mojito Bars instructions

1. Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan; set aside..
2. For Crust: In a food processor combine the 1-3/4 cups flour, the pecans, and the 3/4 cup granulated sugar. Add butter slices. Cover; process with several on/off turns until the mixture resembles coarse crumbs. Press crumb mixture into the bottom of the prepared pan. Bake for 20 to 22 minutes or until crust is light brown. Let cool for about 5 minutes while preparing filling..
3. For Filling: in a medium bowl whisk together eggs, the 1-1/2 cups granulated sugar, the 2 tablespoons lime peel, the lime juice, the 1/4 cup flour, the milk (or rum), snipped fresh mint, baking powder, and salt until combined. Pour filling over hot crust..
4. Bake for 20 to 25 minutes more or just until filling is set and edges begin to brown. Cool in pan on a wire rack..
5. Using the edges of the foil, lift uncut bars out of pan; cut into bars. Sift powdered sugar over bars. To serve, sprinkle with powdered sugar. If desired, garnish with additional lime peel and fresh mint leaves..
6. To Store: Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week..

I still can't stand the thought of a Snickers bars, but for the most. Hot pecan-crusted fish fillets are cooked easily on stove top and are served with lemon wedges. These pecan cheesecake bars are just everything that you love in a pecan pie, and more! Don't let the look or the name cheesecake intimidate you. One of my favorite bars, this works well also with walnuts!