So you´ve got leftover chinola juice from those chinola mojitos you whipped up the other night. Now what are you going to do? Well I´m not about to tell you how to use that liquid gold, but if I were......I would tell you to bake up a pan of these world famous chinola bars.
Ok, I lied. They are not world famous.....yet. But one bite and I PROMISE you´ll think you bit into a ray of sunshine. That´s a pretty hefty promise there, but it´s one I´m willing to make. It´s like you´re EATING THE SUN. How could you not try it?
Ok, I lied. They are not world famous.....yet. But one bite and I PROMISE you´ll think you bit into a ray of sunshine. That´s a pretty hefty promise there, but it´s one I´m willing to make. It´s like you´re EATING THE SUN. How could you not try it?
So ignore my humble photography skills, which do not do justice to these deliciously gooey little treats, and give it a go for yourself.
Chinola Bars (recipe adapted from Margaritas in the Rain)
Crust Ingredients:
1 stick (8 oz) butter, room temperature
1/2 cup sugar
1 3/4 cups whole wheat flour
1/8 tsp course salt
Filling Ingredients:
6 large eggs
2 cups sugar (although I think you could easily cut this dow to 1 or 1 1/2 cups)
2 T grated lemon zest (optional)
1 cup fresh squeezed passion fruit juice (chinola)
1/2 cup powdered sugar for finish
Instructions:
Preheat the oven to 350 degrees. For the crust, cream the butter and sugar. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Dough will appear dry and crumbly. Flatten the dough with floured hands and press it into a 9 x 13 baking dish. Chill, and then bake for 15 to 20 minutes, until lightly browned. Let cool on a wire rack. Leave the oven on while making the filling. Whisk together the eggs, sugar, lemon zest, chinola juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. If you want to be able to cut nice, pretty bars, you´ll need to pop the whole thing in the fridge for about and hour to let them set up even more. But if you don´t mind your bars a bit gooey, well then, dig in!
Crust Ingredients:
1 stick (8 oz) butter, room temperature
1/2 cup sugar
1 3/4 cups whole wheat flour
1/8 tsp course salt
Filling Ingredients:
6 large eggs
2 cups sugar (although I think you could easily cut this dow to 1 or 1 1/2 cups)
2 T grated lemon zest (optional)
1 cup fresh squeezed passion fruit juice (chinola)
1/2 cup powdered sugar for finish
Instructions:
Preheat the oven to 350 degrees. For the crust, cream the butter and sugar. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Dough will appear dry and crumbly. Flatten the dough with floured hands and press it into a 9 x 13 baking dish. Chill, and then bake for 15 to 20 minutes, until lightly browned. Let cool on a wire rack. Leave the oven on while making the filling. Whisk together the eggs, sugar, lemon zest, chinola juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. If you want to be able to cut nice, pretty bars, you´ll need to pop the whole thing in the fridge for about and hour to let them set up even more. But if you don´t mind your bars a bit gooey, well then, dig in!
Buen provecho!
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