When the mint is running wild and taking over all the available space around where it is planted, mojitos are a Summertime staple for us. That turns out to be most of the Summer. (Here’s our favorite version of a mojito.) Turning that cocktail into a delicious dessert is a fine way to celebrate the end of Summer this Labor Day weekend!
This recipe came to me from the online version of Midwest Living magazine. The combination of lime, mint, and rum got my attention very quickly, and of course, I wanted to try the recipe. It’s easy to understand how these bars took the overall blue ribbon at a previous Iowa State Fair. They also made a very favorable impression on the friends and family members we shared them with this past weekend! You’ll need 2-3 large limes to make this.
Mojito Bars
Mojito Bars (adapted from midwestliving.com) Total Time Required: 1 hour, 45 minutes, Hands-On Time: 20 minutes, Makes: 24 bars
Ingredients:
- 3 tablespoons white rum
- 3 tablespoons chopped fresh mint, plus more for garnish
- 3/4 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for dusting
- 2 cups all-purpose flour, divided
- 4 eggs
- 1-1/2 cups granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons lime zest
- 2/3 cup fresh lime juice
- 2 tablespoons milk
Directions:
In a small bowl, combine the rum and chopped mint. Allow it to stand for 20 minutes.
Combine the mint and rum.
Meanwhile, preheat the oven to 350°F and lightly grease a 13×9-inch baking pan.
In the large bowl of a stand mixer, beat the butter on medium speed for 30 seconds.
Cream the butter.
Add the 1/2 cup powdered sugar to the butter and beat until combined.
Beat the powdered sugar into the butter.
Stir in 1-3/4 cups of the flour until just combined.
Add the flour to the creamed butter & sugar.
Press the crust into the bottom of the prepared pan.
Transfer the dough for the crust to the prepared dish.
Press the dough into the baking dish to evenly cover the bottom.
Bake until the base crust is set and slightly golden, about 20 to 22 minutes.
While the base crust is baking, whisk together the eggs and granulated sugar in a large bowl.
Whisk together the eggs and sugar.
Add the remaining 1/4 cup flour and the salt to the egg mixture, and whisk until it is well blended.
Add the flour & salt to the egg mixture.
Whisk in the lime zest, lime juice, and milk.
Add the lime zest & juice and the milk to the filling.
Place a strainer over a small bowl and pour the rum mixture into the strainer. Press the mint leaves with the back of a spoon to squeeze all of the liquid out of the mint. Discard the mint leaves.
Strain the mint-rum mixture.
Whisk the flavored rum into the egg mixture until well combined.
Whisk the rum into the filling.
Pour the filling over the partially baked crust. Bake the bars until the center is set, about 22 to 25 minutes more.
Pour the filling into the crust.
Return the baking dish to the oven.
Cool the bars completely on a wire rack, about 1 hour.
Cool the bars for at least one hour.
Just before serving, dust the top of the dessert with additional powdered sugar. Cut the dessert into bars and garnish each bar with a whole, small mint leaves.
Sprinkle the bars with powdered sugar, cut into bars and add mint leaves for garnish.
Store the bars in the refrigerator.
A perfect ending for Labor Day celebrations!
As usual, I have the dessert figured out before anything else for the holiday! ~Linda
Mojito Bars (adapted from midwestliving.com) Total Time Required: 1 hour, 45 minutes, Hands-On Time: 20 minutes, Makes: 24 bars
Ingredients:
- 3 tablespoons white rum
- 3 tablespoons chopped fresh mint, plus more for garnish
- 3/4 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for dusting
- 2 cups all-purpose flour, divided
- 4 eggs
- 1-1/2 cups granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons lime zest
- 2/3 cup fresh lime juice
- 2 tablespoons milk
Directions:
In a small bowl, combine the rum and chopped mint. Allow it to stand for 20 minutes.
Meanwhile, preheat the oven to 350°F and lightly grease a 13×9-inch baking pan.
In the large bowl of a stand mixer, beat the butter on medium speed for 30 seconds. Add the 1/2 cup powdered sugar to the butter and beat until they are combined. Stir in 1-3/4 cups of the flour, until just combined. Press the crust into the bottom of the prepared pan. Bake until the base crust is set and slightly golden, about 20 to 22 minutes.
While the base crust is baking, whisk together the eggs and granulated sugar in a large bowl. Add the remaining 1/4 cup flour and the salt to the egg mixture and whisk until it is well blended. Whisk in the lime zest, lime juice, and milk.
Place a strainer over a small bowl and pour the rum mixture into the strainer. Press the mint leaves with the back of a spoon to squeeze all of the liquid out of the mint. Discard the mint leaves. Whisk the flavored rum into the egg mixture until it is well combined. Pour the filling over the partially baked crust. Bake the bars until the center is set, about 22 to 25 minutes more. Cool the bars completely on a wire rack, about 1 hour. Just before serving, dust the top of the dessert with additional powdered sugar. Cut the dessert into bars and garnish each piece with a whole, small mint leaves. Store the bars in the refrigerator.