Mojito Bars

Looking for a homemade dessert using Gold Medal® flour? Then try this mouth-watering mojito bar.

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

* If desired, omit mint leaves and substitute 1/2 teaspoon mint extract. Add extract with the rum as directed.


  1. In small bowl, combine rum and chopped mint. Set aside.
  2. Heat oven to 350 degrees F. Lightly spray 13 x 9-inch pan with cooking spray.
  3. In large bowl, mix butter and 1/2 cup powdered sugar together with electric mixer on medium speed.
  4. Mix in 1 3/4 cups of the flour on low speed, just until well combined.
  5. Press in pan.
  6. Bake for 22 to 25 minutes or until set and lightly browned.
  7. Meanwhile, in large bowl, mix eggs and sugar, with whisk.
  8. Add remaining 1/4 cup flour and salt, mix with whisk until blended.
  9. Mix in lime peel, lime juice, food color and milk.
  10. Place strainer over medium bowl; pour rum mixture into strainer.
  11. Press mixture with back of spoon through strainer to drain liquid from leaves; discard leaves.
  12. Mix strained liquid into egg mixture, with whisk until well combined.
  13. Pour over partially baked crust.
  14. Bake for 25 to 27 minutes longer or until center is set.
  15. Cool completely, about 1 hour.
  16. Sprinkle with powdered sugar.
  17. For bars, cut into 6 rows by 4 rows.
  18. Store bars, tightly covered, in the refrigerator.

Prep time 15 Min | Servings 24

Nutrition Information: 1 Serving (1 Bars) Calories 170 (Calories from Fat 60), Total Fat 7g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 50mg; Sodium 75mg; Total Carbohydrate 24g (Dietary Fiber 0g, Sugars 16g), Protein 2g

Percent Daily Value*: Vitamin A 4.00%; Vitamin C 0.00%; Calcium 0.00%; Iron 4.00%

Exchanges: 1/2 Starch; 1 Other Carbohydrate; 1/2 Fat

Carbohydrate Choices: 1 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker

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