Tequila Bars

Next up is the dessert I selected from The Feb/Mar 2009 issue of The Food Network magazine. These are sounding really interesting...Tequila Bars. Now the side bar in the magazine states: "For extra punch, top the bars with tequila-spiked whipped cream." OMG...like having a little margarita in a cookie!
Guy Fieri really knows how to party if he is making these "bad boys" (he uses this term alot) for his friends. He used both of the recipes I posted for his Super Bowl bash. It was so great to get the invitation to receive this magazine. I caught it for $10.00 for the year. So far, it's a great buy and gives some insight into some of the super chefs out there. It not only has recipes, but cooking tips and serving presentation ideas. If you have a chance to buy an issue, try it out. Have a great weekend...
TEQUILA BARS
1 12-oz. 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 14-oz can sweetened condensed milk
1 Tbsp sugar Agave nectar or honey for drizzling (optional)

1. 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 of the crumbs; press the rest evenly into a 9 x 13-in. baking pan. Bake until golden brown, 15 to 18 minutes. Cool.
2. In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.
3. In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. 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 in top. Chill in the fridge for 2 hours or overnight before cutting. Drizzle with agave nectar or honey if desired.