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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.
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 1/2 cups pretzel sticks
- 2 sheets of graham crackers (4 squares)
- 1 14 ounce can sweetened condensed milk
- 1/3 to 1/2 cup fresh lime juice, about 4 juicy limes
- 2 tablespoons tequila
- 2 tablespoons Cointreau
- 1 cup heavy whipping cream
- Zest of 1 lime
- 1 teaspoon granulated sugar
- Preheat oven to 350 degrees. 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 1/4 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 degrees 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.
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.
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
Nickid says
March 16, 2019 at 6:46 amAn 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 says
March 16, 2019 at 9:53 amThanks 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 says
July 18, 2018 at 12:24 pmThese looke delicious! Any idea what the equivalent of “2 sheets” of graham wafers would be in graham crumbs?
Tricia Buice says
July 18, 2018 at 5:05 pmHi 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 says
July 18, 2018 at 10:02 pmThank You! Our graham crackers don’t come packaged that way, so this is very helpful. Much appreciated.
Tricia Buice says
July 19, 2018 at 7:52 amYou bet! Thank you Maggie. I bet you’re going to love these bars.
Toni says
June 1, 2018 at 5:55 pmI 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 says
September 8, 2016 at 9:37 amSounds refreshing and fabulous, but I do not partake in any libations. Do you think leaving out the two liquors would be okay?
Tricia Buice says
September 8, 2016 at 10:27 amHi Phyllis – I think it would still be a great tasting dessert without the alcohol – I hope you enjoy! Thanks for commenting and visiting!
Erin says
July 26, 2016 at 4:12 pmHas anyone ever doubled the recipe and put it in a 13×9 pan??
Tricia Buice says
July 26, 2016 at 5:06 pmHi Erin – I don’t know if anybody has doubled this recipe but I think it would be fine! I would just make sure the crust was even all the way across the bottom. Hope you enjoy it as much as we have over the years!
Erin says
July 26, 2016 at 5:22 pmThank you Tricia! I will try it tomorrow and let you know how it turns out. Thank you!!
Deborah says
July 11, 2016 at 5:41 pmThese look terrific…so light yet I’m sure tasty and not too sweet.
Can you suggest a change from Margarita to Mojito?
I prefer my lime with mint and white rum.
Thanks
Tricia Buice says
July 13, 2016 at 5:09 pmHi Deborah! I bet they would be perfect with rum and I would muddle some mint to blend in. That sounds terrific! I would love to know if you make it. Thanks so much Deborah!
Karen (Back Road Journal) says
June 5, 2016 at 8:20 amSweet, salty and as light as a cloud…the bars sound great.
Tricia Buice says
June 5, 2016 at 6:24 pmThank you Karen – they are a cool treat 🙂
Thalia @ butter and brioche says
June 4, 2016 at 5:19 pmI wish I had one of these bars (and some hot weather) here in Australia…I just love how light, tangy and delicious they look. Pinned!
Tricia Buice says
June 5, 2016 at 6:25 pmI hope you will give them a try when you get a little warmer – thanks so much for stopping by!
handmade by amalia says
June 4, 2016 at 3:34 amI want to give this a try. It looks so delicious and at the same time a bit different. Gorgeous.
Amalia
xo
Tricia Buice says
June 4, 2016 at 4:44 pmThanks Amalia – it is a delicious and light dessert – with a great big lime flavor. Hope you enjoy!
Gerlinde @ Sunnycovechef says
June 4, 2016 at 12:50 amWhat a refreshing treat for a hot day. All those flavors are creating the perfect ending.
Tricia Buice says
June 4, 2016 at 4:43 pmThanks Gerlinde! We have really enjoyed this dessert.
Susan says
June 3, 2016 at 12:06 pmOh my goodness these bars sound wonderful, Tricia! The perfect cool, summer dessert. The pretzel crust sounds so good that these will NEED to be made here soon.
Tricia Buice says
June 3, 2016 at 5:58 pmThanks Susan – please let me know if you make them! I know you’ll find them tasty and refreshing.
Shelia Nelson says
June 3, 2016 at 8:27 amMy ladies Bible study class would love this!
Tricia Buice says
June 3, 2016 at 5:58 pmHaha Shelia – maybe you can leave out the tequila! Have a lovely weekend – great to hear from you 🙂
Sara says
June 2, 2016 at 11:55 pmThese bars are pure perfection! I think they’d be a great finish to a summer BBQ!
Tricia Buice says
June 3, 2016 at 5:57 pmThanks Sara – they are so tasty!
Betty says
June 2, 2016 at 11:09 pmOoh la la! Wouldn’t these be a perfect treat to celebrate the last day of school? 🙂
Tricia Buice says
June 3, 2016 at 5:57 pmYes Betty – I think it would! I bet you are looking forward to a little break. Margaritas must be on the list of must-do summer fun!
Liz says
June 2, 2016 at 10:07 pmOh, my. I love everything about these delicious gems!!! That crust, that topping! Whoa.
Tricia Buice says
June 3, 2016 at 5:56 pmAww thanks Liz! It’s a keeper 🙂
[email protected] is How I Cook says
June 2, 2016 at 9:08 pmLucky for us you decided to switch things around. These look great!Key lime and tequila-my mouth is watering!
Tricia Buice says
June 3, 2016 at 5:56 pmI know that key lime / margarita thing really calls my name. Have a wonderful weekend Abbe!
cheri says
June 2, 2016 at 7:00 pmHi Tricia, Oh I think you created the perfect summer treat, love the crust, the creamy insides and the lime zest and sugar topping. Beautiful presentation too!
Hope you are having a great week! take care, Cheri
Tricia Buice says
June 3, 2016 at 5:55 pmThank you Cheri! Hope you have a great weekend!
Monica says
June 2, 2016 at 5:43 pmGoodness – the pictures say it all but I also love how you described it! That creamy filling looks better than ice cream…and I can just imagine that frozen, sweet yet tart flavor, with the salty, crunchy crust! Killing me here!! : )
Tricia Buice says
June 3, 2016 at 5:55 pmI bet you would like this Monica – thanks for commenting and have a great weekend!
Chris Scheuer says
June 2, 2016 at 4:33 pmBeautiful photos and scrumptious looking dessert Tricia. I love everything about this. The sweet, salty, creamy, crunchy – it’s got everything!
Tricia Buice says
June 3, 2016 at 5:54 pmThank you Chris – we loved it and will share at our next get-together. Have a great weekend!
monique says
June 2, 2016 at 3:37 pmSo funny..I was thinking of a key lime cheesecake for Father’s Day:) You know..w/ your chicken;)
I may have to reconsider..
Tricia Buice says
June 3, 2016 at 5:53 pmOh key lime cheesecake sounds pretty fantastic. Enjoy and have a wonderful weekend!
[email protected]'s Recipes says
June 2, 2016 at 2:27 pmI just can’t take my eyes off from that dreamy creamy topping!
Tricia Buice says
June 3, 2016 at 5:53 pmThanks Angie – have a nice weekend!
Jennifer @ Seasons and Suppers says
June 2, 2016 at 11:42 amLove the flavours and this looks like a perfect, summer treat! I have never tried a pretzel crust, so I’m anxious to give it a taste 🙂
Tricia Buice says
June 3, 2016 at 5:53 pmThe salty sweet thing is always a good idea! And we love the creamy texture on the crunchy bottom. Happy weekend Jennifer!
sue | theviewfromgreatisland says
June 2, 2016 at 11:33 amWhat a perfect barbecue dessert, I can just see that fluffy texture in those little squares! Lime is such a wonderful citrus, and so underused, I’m going to have to make these this week, 🙂
Tricia Buice says
June 3, 2016 at 5:51 pmWe love lime flavored desserts – and margaritas – thanks Sue – have a great weekend!
Robyn @ Simply Fresh Dinners says
June 2, 2016 at 10:56 amI thought of clouds the minute I saw the pics so when you mentioned it in the post, it made me smile. These are simply perfect, Tricia. Light, flavorful and so great for summer!
Tricia Buice says
June 3, 2016 at 5:51 pmThank you very much Robyn – I’m already thinking about other variations to this recipe – so good and perfect on a hot summer night.