Recipe: Margarita Ole Bars (like lemon bars but using margarita mix)

MARGARITA OLE BARS

FOR THE BASE:
2 cups all-purpose flour, divided use
1/2 cup plus 1 tablespoon powdered sugar, divided use
1 cup butter, softened
FOR THE FILLING:
4 eggs
1 1/2 cups white granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/3 cup frozen concentrated margarita mix, thawed*
2 teaspoons grated lime peel

TO MAKE THE BASE:
Heat oven to 350 degrees F.

In large bowl, combine 1 3/4 cups flour, 1/2 cup powdered sugar and butter; mix at low speed until crumbly. With floured fingers, press mixture firmly in bottom of ungreased 13x9-inch pan.

Bake at 350 degrees F for 20 to 25 minutes or until light golden brown.

TO MAKE THE FILLING:
Meanwhile, beat eggs slightly in large bowl. Add white granulated sugar, the remaining 1/4 cup flour and baking powder; blend well. Stir in margarita mix and lime peel.

Remove pan from oven. Pour filling over warm base. Return to oven; bake an additional 18 to 22 minutes or until top is golden brown and filling is set. Cool 1 hour or until completely cooled.

Just before serving, sprinkle bars with the remaining 1 tablespoon powdered sugar.** Cut into bars.

*Measure 1/3 cup of the margarita mix to thaw for the recipe. Transfer the remaining margarita mix to a small freezer container for later use.

**Use a fine-mesh strainer or tea strainer to evenly sprinkle powdered sugar over the bars. Sprinkle on just before serving; powdered sugar is readily absorbed into the surface of the bars.

Makes 36 bars
Source: Recipe booklet: Cookies and Bars, Pillsbury Classic Cookbooks, September 2003