MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pecan-Crusted Mojito Bars
Categories: Cookies, Nuts, Citrus, Herbs
Yield: 36 Servings

1 3/4 c All-purpose flour
1 c Chopped pecans
3/4 c Granulated sugar
1 c Butter; in slices
4 lg Eggs; lightly beaten
1 1/2 c Granulated sugar
2 tb Fine shredded lime peel
1/2 c Lime juice
1/4 c All-purpose flour
2 tb Milk
1 tb Snipped fresh mint
1/2 ts Baking powder
1/4 ts Salt
Powdered sugar
Fine shredded lime peel
- (opt)
sm Fresh mint leaves; snipped
- (opt)

Set oven @ 350ºF/175ºC.

Line a 13" x 9" x 2" baking pan with foil, extending the
foil over edges of pan; set aside. 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.

Meanwhile, 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,
snipped fresh mint, baking powder, and salt until
combined. Pour filling over hot crust.

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.
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.

TO STORE: Layer bars between sheets of waxed paper in an
airtight container; cover. Store in the refrigerator for
up to 1 week.

Yields: 36 bars

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

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... I've got Parkinson's disease. And he's got mine.
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