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Prep 15min
Total2hr20min
Servings24
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Ingredients
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
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Steps
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.
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If desired, omit mint leaves and substitute 1/2 teaspoon mint extract. Add extract with the rum as directed in this Mojito Bars recipe.
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