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No-Bake Margarita Bars

The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry

Why drink your cocktail when you can eat it?

Made with whipped cream, these No-Bake Margarita Bars are light, fluffy and spiked with a shot of tequila. To create a truly craft cocktail experience, I also added some margarita mix along with fresh lime juice and zest.

This dessert is delicious, portable, picnic friendly and a reflection of the summer season.

No Bake Margarita Bars
No-Bake Margarita Bars
Prep time:
20min
Total time:
20min

Servings:
18

Ingredients

For the Filling

  • 12 oz. of whipped cream
  • 14 oz. can sweetened condensed milk or full fat coconut milk
  • 2 oz. Altos Silver Tequila
  • 2 oz. Tres Agaves organic margarita mix
  • Juice and zest of one lime
  • Extra lime zest, for garnish

For the Crust

  • 2 cups mini pretzels or pretzel sticks
  • 2 cups graham cracker crumbs
  • 5 Tbsp. unsalted melted butter or 5 Tbsp. Heinen’s organic coconut oil
  • 2 Tbsp. water

Instructions

  1. Add all of the crust ingredients to a food processor and pulse until a dough ball forms. If a ball shape doesn’t form, just pulse until the mixture sticks together well enough to press into a baking pan.
  2. Add the crust to a 9×13 parchment-lined baking pan. Press the mixture down flat into the pan until it fills the pan up to edges. Place in the freezer.
  3. In a large mixing bowl, add all of the filling ingredients, except the whipped cream. Mix together until well combined and then whisk in the whipped cream.
  4. Pour the filling into the chilled crust, top with most of lime zest and place back in the freezer to set. Let it set in the freezer for at least 4 hours, or up for 24 hours, before cutting into bars.

Note: Once the bars are completely chilled, cut them with a very sharp knife. I find the best way to get clean edges is to clean the knife after every cut or two.

No Bake Margarita Bars

Heinen's logo in black
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

Recent Reviews

  1. I’m going to make those! I really like the idea of the pretzel crust I think I might not use as much graham crackers so it can be more savory . I’ll let you know!

    1. Hi Nathalie, we are looking forward to hearing how this recipe turned out for you. Making it more savory sounds like it will be delicious!

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