Mojito Bars

 

3

tablespoons light rum or 1 1/2 teaspoons rum extract plus 3 tablespoons water

16

fresh mint leaves, chopped

3/4

cup butter or margarine, softened

1/2

cup powdered sugar

2

cups Gold Medal® all-purpose flour

4

eggs

1 1/2

cups granulated sugar

1/4

teaspoon salt

2

teaspoons grated lime peel

2/3

cup fresh lime juice (from 6 limes)

2

to 3 drops green food color, if desired

2

tablespoons milk

1

tablespoon powdered sugar

• 1 In small bowl, combine rum and chopped mint. Set aside.
• 2 Heat oven to 350° F. Lightly spray 13x9-inch pan with cooking spray. In large bowl, mix butter and 1/2 cup powdered sugar together with electric mixer on medium speed. Mix in 1 3/4 cup of the flour on low speed, just until well combined. Press in pan. Bake 22 to 25 minutes or until set and lightly browned.
• 3 Meanwhile, in large bowl, mix eggs and sugar, with whisk. Add remaining 1/4 cup flour and salt, mix with whisk until blended. Mix in lime peel, lime juice, food color and milk.
• 4 Place strainer over medium bowl; pour rum mixture into strainer. Press mixture with back of spoon through strainer to drain liquid from leaves; discard leaves. Mix strained liquid into egg mixture, with whisk until well combined. Pour over partially baked crust. Bake 25 to 27 minutes longer or until center is set.
• 5 Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 4 rows. Store bars, tightly covered, in the refrigerator.