12.29.2010

It's mostly true, except the raisins

Here's a snack for your New Year's Eve Party.

Usually Guy Fieri's recipes are a little too bold for me, but they look so good that I just can't help to keep trying them. This time I found a dessert that's really good fresh and as leftovers!

Tequila Bars
From foodnetwork.com

That gold color on top is honey

1 12oz box vanilla wafers
1/2 cup pine nuts
3/4 cup unsalted butter (1 1/2 sticks), melted
1/3 cup tequila
1/2 cup fresh lime juice
5 large egg yolks, plus 2 egg whites
1 14oz can sweetened condensed milk
1 Tbs sugar
Agave nectar or honey, for drizzling (optional)
  • 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 9x13 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. - Be sure to use the whisk attachment and not the normal egg beater attachment!
  • 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.
I didn't have a food processor big enough to make the crust at once, so I had to make it in batches which was a bit of a pain in the butt. So, hopefully you have a full size food processor. My final thought is that some pieces were very strong in tequila and others were tequila-less...maybe it's the way I mixed it.

Check out the video that inspired the title. :-)

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