Watermelon Tequila Lime Bars
Yields: 24 bars
With a refreshing, summery flavor, these watermelon tequila lime bars are made with a baked crust topped with tequila watermelon jello and creamy lime topping.
Ingredients
Crust Layer
- 1/2 cup unsalted butter, melted
Watermelon Layer
- 4 cup watermelon juice, or watermelon kombucha
- 3 teaspoon lime zest, divided
- 2 tablespoon tequila
Creamy Lime Layer
- 1/2 cup heavy whipping cream, very chilled
Instructions
For the Crust Layer
- Preheat oven to 350 degrees F. Line a 9×9 baking dish (or similiar size) with parchment paper or aluminum foil, extending pieces over the sides for easy handling. Spray inner sides and bottom with cooking spray. Set dish aside.
- In a food processor, add vanilla wafers and pulse until completely crumbled.
- Add crumbled vanilla wafers to a medium bowl, then pour melted butter on top. Use a fork to mix and mash until butter is absorbed.
- Transfer crust mixture to prepared 9x9 baking dish and firmly press into an even layer, completely covering the bottom.
- Bake crust for 15 minutes.
- Transfer dish to a wire cooling rack to cool completely while completing the other steps.
For the Watermelon Layer
- In a wide, microwave-safe bowl, add 1/2 cup of watermelon juice and lime juice. Sprinkle 4 gelatin packages over the juice (do not mix) and let sit for 5 minutes. Gelatin should be completely saturated.
- In a large bowl, whisk together the remaining 3 1/2 cup watermelon juice, lime zest, tequila, and sugar together, then set aside.
- Microwave the gelatin mixture for 30 seconds, then stir until gelatin is completely dissolved.
- Pour the gelatin mixture into the larger bowl, then whisk to combine.
- Place bowl in the refrigeratr for 15 to 20 minutes or until watermelon mixture begins thicken.
- Remove watermelon mixture from refrigerator and pour over the cooled crust layer.
- Place baking dish in the refrigerator until watermelon layer has firmly set, about 1.5-2 hours. Do not move forward with the next layer until the watermelon layer is set.
For the Creamy Lime Layer
- In a large, wide, microwave-safe bowl, add the lime juice and sprinkle 2 gelatin packages over the juice (do not mix). Let sit for 5 minutes. Gelatin should be completely saturated.
- Microwave the gelatin mixture for 30 seconds, then stir until gelatin is completely dissolved.
- Whisk in sweetened condensed milk with the lime gelatin mixture, then set aside.
- Using a stand mixer (or hand mixer + large bowl), add heavy whipping cream and beat on high until stiff peaks form, about 5-7 minutes.
- Turn off mixer and use a spatula to gently fold the lime gelatin mixure in with the whipped cream.
- Pour creamy lime mixture over the set watermelon layer, smoothing out the top. Sprinkle top with lime zest.
- Place in the refrigerator until set, about another 1.5-2 hours.
Putting it all together
- When ready to cut, lift dessert out of baking dish by gripping excess paper/foil along the sides, then transfer it to a work area. Peel back paper/foil from edges of bars, then cut bars into 1 or 2 inch squares.
- Serve bars immediately.