I made these for Derby Day today and adapted them to a Gluten Free version that came out great! The crust is so nutty and buttery and so versatile you could use it in place of a graham cracker crust for pies, bars and cheesecakes.
The original recipe is from BHG.com and is published in Better Homes & Gardens 2014 The Ultimate Cookie Book. I sent the recipe in to the magazine for a monthly recipe contest in 2007 and won an honorable mention prize.
They are a refreshing take on the classic Lemon Bar. If you like Mojito cocktails, you’ll love these cookie bars!
Pecan Crusted Mojito Bars
1/2 cup pecans
1 cup gluten free baking mix* (or 1 cup unbleached all purpose flour if not making gluten free)
1/2 teaspoon xanthan gum (only add if your gluten free baking mix doesn’t contain it)
1/4 cup lightly packed brown sugar
1/3 cup unsalted butter, cut into chunks or slices
1/4 teaspoon salt
Preheat oven to 350 degrees Fahrenheit.
Place pecans, baking mix and brown sugar in the bowl of a food processor and pulse until pecans are to desired consistency (I like mine finely chopped, it should look like pecan flour).
Add butter to food processor bowl, replace lid and pulse until butter is broken down and the mixture will clump when you compress it.
Pour pecan mixture into a foil or parchment lined 8 by 8 square baking pan and press into the bottom to form the crust.
Bake the crust for 15 to 20 minutes.
While crust is baking, make the filling.
1/4 cup freshly squeezed lime juice
1 tablespoon lime zest
1 tablespoon fresh chopped mint
1/4 teaspoon salt
1 cup granulated sugar
2 tablespoons potato starch (or unbleached all-purpose flour if not making gluten free)
3 large eggs
Whisk all of the filling ingredients together in a medium bowl just until combined. Pour filling directly over hot crust and immediately place in the preheated oven.
Bake for 20 to 25 minutes or until top looks dry, edges are lightly browning and filling is no longer jiggly.
Let cool completely before lifting bars from the pan and cutting to serve. Shake some powdered sugar over the bars, if desired. Store uneaten bars in the refrigerator.
*If you don’t have gluten free baking mix on hand, use 1/2 cup brown rice flour, 1/4 cup oat flour, sorghum flour, or coconut flour and 1/4 cup potato starch or tapioca flour.