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Once upon a time, there was a rich and creamy Key Lime Pie hanging out in the world of beaches and bathing suits … looking perfectly delicious. Along came a cool, tall, salty and handsome Margarita and when they met, it was love at first bite. I guess you know what happened next – fluffy, dreamy and Creamy Margarita Pretzel Bars! Sometimes children get the best of both parents … and that’s a good thing. This dessert is a great thing!
Many years ago when I first started blogging, I thought it would be a good idea to make a different pie each week for the entire year. One of our favorites was a Margarita Pie with a Pretzel Crust. I’ve received many emails over the years about that recipe, so I couldn’t resist tweaking it a little and mixing it up in bar form. You know how bloggers are … we can’t leave a good thing alone!
The crust is a combination of pretzels and graham crackers giving it a little sweet and salty crunch. The filling is made with lots of fresh, tart lime juice, sweetened condensed milk, tequila, Cointreau and whipped cream. Oh boy, oh boy – you’re going to love this one!
This dessert is best stored in the freezer until firm, then sliced and allowed to sit a room temperature for about 10 minutes before serving. They are light as a cloud but pack plenty of lime flavor. This recipe is not dramatically different from the original pie, so either recipe will work great. I used orange flavored Cointreau in these bars which is a very nice upgrade from standard Triple Sec. Cut the bars into about a dozen pieces and place in an airtight container in the freezer. You’ll have the perfect summer dessert ready to serve when company pops in! Sprinkle with a mixture of lime zest and a little granulated sugar for a pretty and sweet presentation.
Creamy Margarita Pretzel Bars
Ingredients
For the crust:
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- 2 ½ cups pretzel sticks
- 2 sheets of graham crackers (4 squares)
For the filling:
- 1 14 ounce can sweetened condensed milk
- ⅓ to ½ cup fresh lime juice about 4 juicy limes
- 2 tablespoons tequila
- 2 tablespoons Cointreau
- 1 cup heavy whipping cream
For the topping:
- Zest of 1 lime
- 1 teaspoon granulated sugar
Instructions
- Preheat oven to 350°F. Lightly grease an 8x8-inch square pan. Line the pan with parchment paper leaving the extra hanging over the sides.
- In a food processor combine the pretzels and graham crackers. Pulse until crushed. You should have about 1 ¼ cups of crushed pretzels and crackers. In a medium mixing bowl, combine the melted butter and the granulated sugar. Add the crushed pretzel mixture and stir until combined. Gently press the crust mixture into the bottom of the prepared pan. Don't press too hard! Bake at 350°F for 10 minutes. Cool completely before filling.
- For the filling beat the cold whipping cream in a medium bowl until stiff peaks form. Set aside.
- In another medium mixing bowl combine the sweetened condensed milk, lime juice, tequila and Cointreau. Gently fold in the whipped cream, just until blended.
- Pour the filling into the prepare crust and freeze for about 4 hours or overnight. Garnish with a mixture of lime zest and sugar if desired. Cut into 9 to 12 servings.
Recipe Notes
- These bars are best cut frozen, then allowed to rest at room temperature 10 minutes before serving. Store leftovers in a sealed container in the freezer.
Nutrition
Are you and your family taking a big vacation this summer? Going anywhere fun? I hope so – we don’t have any plans to travel, because we’re getting a new kitchen. We’ve heard from a few families that said they’ll come for a visit. We’ll get the guest bedroom ready and let them sleep with one of our dogs! Such fun!
Thanks so much for stopping by! Have a lovely weekend 🙂
Tricia
CS
Hi – love tha top part, but the crust is sooo hard to cut. Can anyone tell me why?
Tricia Buice
Sorry you had trouble. Sounds like it was pressed too hard when adding to the pan. Hope you’ll try again.
b
Delicious dessert. Perfect after our cheese torte.
Didn’t have enough pretzels so added more graham
crackers. Used margarita mix for the Cointreau.
Tricia Buice
Great ideas Andrew! Thanks for trying this recipe and for taking the time to comment.
Sophie P
Hi!
Wondering if you’ve tried making this recipe in a 9in round springform pan?
This recipe sounds perfect for my mom’s 70th Margarita pool party! 🙂
Thanks!
Sophie
Tricia Buice
Oh yes Sophie! This will be perfect in a springform pan. I hope your mom loves it as much as we do. Happy birthday to your mom!
Betty
Creamy Margarita Pretzel Bars
I added 4 ounces of cool whip to the stiffly whipped cream, then added the mix of condensed milk and 3/4 cup of Nellie & Joe’s famous key west lime juice. (No alcohol added)
Everyone loved this dessert!
Tricia Buice
Sounds terrific Betty. Thanks!
boysenme
Good advice, Betty! I did the same… added Cool Whip. Also, used Amaretto instead of Cointreau. I used a 9×13 pan and doubling the recipe worked great, with the addition of the Cool Whip. Used a full cup of Nellie and Joe’s Key West Lime Juice.
Thank you, Tricia, for this recipe!
Tricia Buice
Thank you!
Jenna Graveline
More of a question, can u store these in the refrigerator after they have been frozen? Also can u use a 13×9 instead to yield more?
Tricia Buice
Hi Jenna. If I understand correctly, you want to freeze them then temporarily store in a refrigerator before serving. I think that will be fine as long as it’s not more than a few hours at most. I would slice them while still frozen, however. Let us know if this works for you! You could test this with one square and see what happens. They melt pretty fast so if serving outdoors, I recommend having them frozen solid.
Jenna Graveline
Hi Tricia
These were fabulous! I did exactly what u said to freeze then take out 10 minutes before eating? I did add more tequila to mine because I like the tequila taste but only good tequila LOL
Tricia Buice
So happy you enjoyed this Jenna. The perfect grownup summer treat 😉
Sandy
These are so good. Especially the next day!!! Will be making these again!!
Tricia Buice
Thanks Sandy. So glad you enjoyed them.
JP
I have made these multiple times and they are always delicious! It is great to have a dessert that is no fail at 9K feet! Thanks for this!
Tricia Buice
Thanks JP – we love these cream bars with the salty crust. So happy you liked it too!
Nickid
An absolute winner of a dessert! I made this as a pie and got rave reviews from my dinner guests (who are excellent cooks and winemakers – so pretty hard to impress).
No need to bake the crust – I just chilled it and worked fine.
Thanks so much for this awesome recipe!
Tricia Buice
Thanks so much for the feedback! I always bake the crust so the sugar melts and helps it hold together but if you like it unbaked – all the better! Thanks again and glad you enjoyed the pie 🙂
Maggie
These looke delicious! Any idea what the equivalent of “2 sheets” of graham wafers would be in graham crumbs?
Tricia Buice
Hi Maggie – I sent you an email about your question – sorry if you didn’t get it. There are 9-sheets of graham crackers in a package / sleeve. Those nine crackers will crush into 1 1/4 cups of crumbs. I think 2 sheets of graham crackers will be about 1/4 cup of graham crumbs. Hope that helps!
Maggie
Thank You! Our graham crackers don’t come packaged that way, so this is very helpful. Much appreciated.
Tricia Buice
You bet! Thank you Maggie. I bet you’re going to love these bars.
Toni
I love finding recipes that I can tweak and make my own, if I don’t have every single ingredient. I clicked on THIS one, cuz of the main part of the name: Margarita! LOL I have a bottle of ready-made watermelon margarita…. think I could just add up the total of the liquids (lime juice, tequila, & Cointreau), and use that amt of my watermelon mix? I think it’ll work… teehee!! I’m getting giddy just THINKING about it!! This would be a great summer dessert to bring to the next “ol’ ladies” of the club (motorcycle club) get-together!!! ????
Phyllis
Sounds refreshing and fabulous, but I do not partake in any libations. Do you think leaving out the two liquors would be okay?
Tricia Buice
Hi Phyllis – I think it would still be a great tasting dessert without the alcohol – I hope you enjoy! Thanks for commenting and visiting!