Description
These Hibiscus Margarita Bars with Coconut Crust have the classic salty lime margarita flavors with an extra tart tanginess from hibiscus tea, mellowed with a couple shots of tequila in the lusciously creamy hibiscus margarita filling atop a textural & chewy coconut shortbread crust.
Ingredients
COCONUT SHORTBREAD CRUST
- 2 cups all purpose flour
- 1 cup shredded coconut (- unsweetened)
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon dried hibiscus tea (- finely chopped)
- 1 cup unsalted butter (- at room temperature)
- 3/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
HIBSICUS MARGARITA FILLING
- 6 large eggs (- at room temperature)
- 1/2 cup all purpose flour
- 1/2 cup whole milk
- 1 1/2 cups granulated sugar
- 1/2 cup fresh squeezed lime juice (- 10-12 limes squeezed)
- 2 tablespoons lime zest
- 4 teabags hibiscus tea (- or 2 tablespoons loose leaf)
- 2 tablespoons tequila
- 1/2 cup powdered sugar (- sifted)
- 1 teaspoon sea salt flakes or sea salt
Instructions
COCONUT SHORTBREAD CRUST
- Preheat oven to 350°F. Line a 9" x 13" pan with parchment paper or grease the pan with melted butter of cooking spray.
- Whisk the flour, shredded coconut, dried hibiscus tea and salt together in a bowl.
- Using a stand mixer with the paddle attachment, beat the butter and sugar together on medium-high speed for 3-5 minutes, until light and fluffy. Stop to scrape the sides of the bowl a couple of times. Add the vanilla and mix until just incorporated.
- Reduce the mixer to a low speed and add the dry ingredients. Mix util the dry ingredients are just incorporated, it will come together quickly. You don't want to over-mix, the dough should be crumbly so it's easier to press into the pan.
- Pour the crumbly dough into the prepared pan and evenly distribute over the bottom. Lightly press the dough into the pan until even and smooth. You can use the bottom of a measuring cup to press the dough evenly into the pan. Then bake for 25-ish minutes, until the crust is golden and toasty.
HIBISCUS MARGARITA FILLING
- While the crust bakes, prepare the filling. Start by brewing the hibiscus tea bags with 1/2 cup, boiling water. Allow to steep for a few minutes, then remove the tea bags, squeeze out the tea and allow to cool.
- Lightly beat the eggs. Then whisk in the sugar and flour until smooth. Add the lime juice, zest, milk, 6 tablespoons of cooled hibiscus tea, tequila and sea salt flakes and whisk together until blended.
- Turn the oven temperature down to 325°F. Whisk the filling once more just before carefully pouring it over the warm crust.
- Bake for 25-30-ish minutes until the filling feels firm when lightly touched. It should be barely jiggly when you shake it but not runny.
- Allow to cool at least 45 minutes - 1 hour at room temperature. Slice into a grid 6 x 4 grid for 24 squares and carefully transfer from the pan to a cooling rack or baking sheet.
- To create the straight edge design with the powdered sugar, fashion a fancy decorative edge with cardboard or keep it simple and use a bench knife or something with a straight edge. Then hold it just above one bar at a time, at an angle from corner to corner, while sprinkling powdered sugar over the exposed side of the bars. Repeat with each bar. Just like a margarita, serve salted or unsalted up on request. 😉
Notes
*This recipe makes 24 bars in a 9" x 13" pan.
*Don't sprinkle the powdered sugar on until just be serving the bars. After a while it will steep into the surface and you want those babies to pop when you serve em up!
*Use parchment paper to line the pan to keep the bars from sticking and for easy removal from the pan.
*You must allow the bars to cool completely before cutting to achieve sharp, square edges.
*You can swap in any citrus juice for the limes, grapefruit would also be amazing with this combo.
*Store the bars covered in the refrigerator for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: Bars