We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
Recipe courtesy of Guy Fieri
From:
Food Network Magazine
Tequila Bars
Getting reviews...
- Level: Easy
- Total: 3 hr 8 min
- Prep: 25 min
- Inactive: 2 hr
- Cook: 43 min
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 319
- Total Fat
- 19 g
- Saturated Fat
- 9 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 5 g
- Cholesterol
- 89 mg
- Sodium
- 106 mg
- Level: Easy
- Total: 3 hr 8 min
- Prep: 25 min
- Inactive: 2 hr
- Cook: 43 min
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 319
- Total Fat
- 19 g
- Saturated Fat
- 9 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 5 g
- Cholesterol
- 89 mg
- Sodium
- 106 mg
Ingredients
Directions
- Preheat the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs; press the rest evenly into a 9-by-13 baking pan. Bake until golden brown, 15 to 18 minutes. Cool.
- In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.
- In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the crust and bake for 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting. Drizzle with agave nectar, if desired.
