With summer just around the corner, I am looking forward to all the awesome nights enjoying ice cold adult beverages at some of our favorite hang outs. We are still waiting to get Berkeley's official days off for the season, which will be the kick off to summer for us. Until we know, I wanted to share with you a fun summery recipe that I am submitting to the May Spiked! recipe challenge.
Chocoláte, and added a ganache layer. I have lovingly dubbed these bad boys Margarita Bars!
- 4 Tbsp unsalted butter, melted and cooled, plus more for the pan
- 2/3 cup toasted almonds
- 1 cup graham cracker crumbs, 5-6 crackers
- 1/4 cup sugar
- 1 Tbsp grated lime zest
- 1 tsp cocoa powder
- 4 oz semi-sweet chocolate chips
- 1/3 cup heavy whipping cream
- 2 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1 shot (1.5 to 2 oz) of silver tequila (or less to your liking, I wouldn't recommend more than 2 oz)
- 1/4 to 1/3 cup fresh lime juice
- Preheat the oven to 350*F and an 8x8 inch cake pan by brushing it with melted butter and then lining it with a piece of parchment paper with a little bit of overhang.
- Prepare the crust by pulsing crackers, almonds, and cocoa powder in a food processor. In a separate bowl combine the zest and sugar. Add the graham cracker mixture to the sugar and then add butter. Mix together by hand.
- Press the crust mixture into the prepared pan. Bake for about 8 – 12 minutes until slightly brown. When the crust is done, let it cool on a wire rack for about 30 minutes. If you want to speed the cooling along, stash it in the fridge or even freezer for a short time.
- Place 4oz of chocolate in a medium size bowl. GENTLY heat the whipping cream to boiling. Add the boiling cream to the bowl with the chocolate and let it sit for a minute. Then start stirring in one direction with a whisk until it combines and all the chocolate is melted. It will look smooth and shiny.
- While the crust and ganache are cooling, pour the condensed milk into medium bowl, add the egg yolks and whisk together. Pour tequila into a glass measuring cup then add lime juice until you have 1/2 cup of tequila and lime juice. Whisk into the egg and condensed milk mixture.
- Once the ganache is cooled spread it on the cooled crust with a spatula or frosting spreader to make the layer of chocolate. Place the chocolate lined crust in the fridge or freezer to harden for 15 minutes.
- Once cooled a second time, pour in the filling and bake for 25 minutes at 350. Take out of oven and cool on a wire rack, then place in the refrigerator to chill for at least 1 hour before serving. The bars will lift out of the pan using the parchment.
- Cut into squares using a serrated knife and serve! Berkeley enjoyed his for breakfast with a cup of espresso