For summer delights, hibiscus-lime desserts offer a invigorating botanical tartness. Options include Hibiscus-Lime Sorbet and Tropical Hibiscus-Lime Popsicles, perfect for cooling off. Baked treats like Hibiscus-Lime Cheesecake Bars and Magic Bars provide zesty sweetness. Creamy Hibiscus-Lime Mousse and Crème Brûlée indulge the senses. Finish with a vibrant Hibiscus-Lime Fruit Salad. Each recipe showcases the unique flavors of hibiscus and lime. Discover an array of tempting options for your summer gatherings and home enjoyment.
Hibiscus-Lime Sorbet
Hibiscus-Lime Sorbet is a revitalizing and delightful frozen treat that embodies the vibrant flavors of summer. The floral notes of hibiscus paired with the zesty brightness of lime create an incomparable taste that is perfect for warm days or as a palate cleanser between courses.
This dish is ideal for those looking for a vegan and gluten-free dessert option that can be enjoyed by all ages. The preparation time for this simple sorbet is approximately 15 minutes, plus the chilling time.
Ingredients
- 1 cup dried hibiscus flowers
- 4 cups water
- 1 cup granulated sugar
- 1/2 cup freshly squeezed lime juice (about 3-4 limes)
- 1 tablespoon lime zest
- A pinch of salt
Cooking Steps
- In a saucepan, combine the dried hibiscus flowers and 4 cups of water. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 10 minutes.
- Remove the saucepan from heat and strain the liquid through a fine mesh sieve to discard the hibiscus flowers, allowing only the infusion to remain in the pot.
- Stir the granulated sugar into the warm hibiscus infusion until completely dissolved. Let this mixture cool to room temperature.
- Once cooled, mix in the freshly squeezed lime juice, lime zest, and a pinch of salt. Stir well to combine.
- Pour the mixture into a shallow dish and place it in the freezer. After about 1 hour, use a fork to scrape and stir the mixture to break up any ice crystals.
- Return the mixture to the freezer and continue to freeze for about 2-3 hours, stirring every 30 minutes until it reaches a smooth, sorbet-like consistency.
- When ready to serve, scoop the sorbet into bowls and garnish with additional lime zest or fresh mint leaves, if desired.
Variations and Tips
- For a sweeter sorbet, consider adding more sugar to taste or using agave syrup as a substitute.
- Experiment with other citrus; orange or grapefruit juice can be mixed in for a unique twist.
- If you want a softer texture, let the sorbet sit at room temperature for a few minutes before scooping.
- To add a hint of spice, consider incorporating a pinch of cayenne or chili powder for an exciting flavor contrast.
Hibiscus-Lime Cheesecake Bars
Hibiscus-Lime Cheesecake Bars are a revitalizing and vibrant dessert that perfectly captures the essence of summer. With a delightful balance of tartness from the lime and floral notes from the hibiscus, these creamy bars are ideal for gatherings, barbecues, or simply as a sweet treat to enjoy on a hot day.
Preparation time is approximately 30 minutes, plus chilling time for premium flavor and texture.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup sour cream
- ½ cup fresh lime juice
- Zest of 2 limes
- 2 tablespoons dried hibiscus flowers
- 1 tablespoon gelatin
- 3 tablespoons water
- Pinch of salt
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until combined. Press the mixture firmly into the bottom of a greased 9×9-inch baking pan. Bake for 10 minutes. Remove from the oven and let it cool.
- Infuse the hibiscus: In a small saucepan over low heat, add the dried hibiscus flowers and water. Simmer gently for about 5 minutes until the flowers are softened and the mixture is fragrant. Strain the mixture to remove the flowers and set aside to cool.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, sour cream, lime juice, lime zest, and a pinch of salt. Beat until fully incorporated and creamy.
- Incorporate hibiscus: Once the hibiscus infusion has cooled, dissolve the gelatin in a separate small bowl if using gelatin. Add the hibiscus water to the cream cheese mixture and beat well to combine. If using gelatin, add it at this stage after it’s been dissolved.
- Assemble and chill: Pour the cream cheese mixture over the cooled crust, smoothing it out evenly. Cover and refrigerate for at least 4 hours or until set.
- Serve: Once set, cut into squares and serve chilled. Garnish with additional lime zest or edible flowers if desired.
Variations & Tips
- Gluten-Free Option: Substitute graham cracker crumbs with gluten-free alternatives made from oats or nuts.
- Fruit Topping: For added sweetness, layer fresh fruits like strawberries or mangoes on top before serving for a fruity twist.
- Herbal Infusion: Try adding a hint of fresh mint or basil into the filling for an additional flavor dimension.
- Make-ahead: These cheesecake bars can be prepared a day ahead, making them perfect for entertaining. Just keep them stored in the refrigerator until ready to serve.
- Serving suggestion: Pair with a dollop of whipped cream or a scoop of lime sorbet for an extra touch of indulgence.
Tropical Hibiscus-Lime Popsicles
These Tropical Hibiscus-Lime Popsicles are a rejuvenating treat perfect for hot summer days or whenever you need a burst of tropical flavor. Made with hibiscus tea and zesty lime juice, these popsicles are not only delicious but also packed with antioxidants. Ideal for kids and adults alike, the preparation time is just a quick 10 minutes, with additional freezing time of about 4 to 6 hours.
Ingredients:
- 2 cups hibiscus tea (brewed and cooled)
- 1/2 cup fresh lime juice
- 1/2 cup honey or agave syrup (adjust to taste)
- 1 cup coconut water (optional for added flavor)
- Lime zest (for garnish, optional)
- Fresh fruit pieces (such as mango, berries, or kiwi – optional)
Instructions:
- In a mixing bowl, combine the brewed hibiscus tea, fresh lime juice, and honey (or agave syrup). Stir well until the sweetener is fully dissolved.
- If using, mix in the coconut water for an extra tropical touch.
- Pour the mixture into popsicle molds, filling them about three-quarters full, to allow for expansion as they freeze.
- If desired, add fresh fruit pieces to the molds for additional texture and flavor. Use a small spoon or skewer to gently press them into the liquid.
- Insert the popsicle sticks and transfer the molds to the freezer. Freeze for at least 4 to 6 hours or until solid.
- To release the popsicles, run warm water over the outside of the molds for a few seconds or let them sit at room temperature for a couple of minutes before gently pulling them out.
Variations & Tips:
- For a creamier popsicle, mix in a bit of coconut milk or yogurt to the hibiscus-lime mixture before pouring it into the molds.
- Experiment with different fruits by incorporating your favorites into the mixture or as whole pieces in each popsicle.
- If you prefer a less sweet popsicle, reduce the amount of honey or agave syrup or substitute with a natural sweetener like stevia.
- These popsicles can be made ahead of time and stored in the freezer for several weeks, making them a great option for spontaneous summer gatherings or snacks!
Hibiscus-Lime Coconut Tart
The Hibiscus-Lime Coconut Tart is a delightful summer dessert that combines the floral notes of hibiscus with the revitalizing tang of lime, all enveloped in a creamy coconut filling.
This tart is ideal for summertime gatherings, picnics, or simply to enjoy a sweet treat at home. With a preparation time of about 30 minutes and a chilling time of approximately 2 hours, the tart is perfect for those looking to impress guests or treat themselves without spending the entire day in the kitchen.
Ingredients:
- 1 pre-made tart shell (9-inch)
- 1 cup hibiscus flowers (dried)
- 2 cups water
- 1 cup coconut milk
- 1/2 cup sweetened condensed milk
- 1/4 cup fresh lime juice
- Zest of 2 limes
- 1 tablespoon gelatin or agar-agar (for a vegan option)
- 2 tablespoons sugar (adjust to taste)
- Pinch of salt
- Fresh mint leaves (for garnish)
Cooking Steps:
1. Prepare the Hibiscus Infusion****: In a medium saucepan, bring 2 cups of water to a boil. Once boiling, remove from heat and add the dried hibiscus flowers.
Steep for about 15-20 minutes, then strain the liquid and set aside, discarding the flowers.
2. Prepare the Filling: In a mixing bowl, combine the hibiscus infusion, coconut milk, sweetened condensed milk, lime juice, lime zest, sugar, and salt.
Mix well to combine all ingredients.
3. Thicken the Mixture: In a small bowl, dissolve gelatin (or agar-agar) in a couple of tablespoons of warm water.
Let it sit for a minute, then whisk it into the hibiscus-lime filling until fully combined.
4. Fill the Tart Shell: Pour the filling into the pre-made tart shell, smoothing the top with a spatula.
5. Chill: Cover the tart with plastic wrap and refrigerate for at least 2 hours or until the filling is set.
6. Serve: Once set, garnish with fresh mint leaves before serving.
Slice into wedges and enjoy the revitalizing flavors.
Variations and Tips:
- Fruit Topping: Add fresh fruits like raspberries, mango slices, or kiwi on top for extra flavor and color before serving.
- Sugar Adjustment: Feel free to adjust the sweetness of the tart by modifying the amount of sugar based on your preference.
- Vegan Option: Confirm the use of agar-agar in place of gelatin to keep the dessert suitable for vegans.
- Serving Suggestion: Serve with a dollop of whipped coconut cream on top for added richness.
- Infusion Twist: Experiment with other herbal infusions instead of hibiscus, such as chamomile or lavender, for a different flavor experience.
Hibiscus-Lime Mousse
Hibiscus-Lime Mousse is a light, airy dessert that balances the floral notes of hibiscus with the zesty brightness of lime, making it a revitalizing treat perfect for summer gatherings. This delightful dish is ideal for those who appreciate unique flavor pairings and can be served at barbecues, garden parties, or as a light finish to a meal.
The preparation time is approximately 15 minutes, plus chilling time to allow the mousse to set.
Ingredients:
- 1 cup dried hibiscus flowers
- 2 cups water
- 1/2 cup granulated sugar
- 1/4 cup fresh lime juice
- Zest of 2 limes
- 1 envelope (0.25 oz) unflavored gelatin
- 1/4 cup cold water
- 1 cup heavy cream
- Fresh mint leaves for garnish (optional)
- Lime slices for garnish (optional)
Cooking Steps:
- In a saucepan, bring 2 cups of water to a boil. Add the dried hibiscus flowers and let simmer for about 10 minutes. Remove from heat and strain to extract the hibiscus tea, discarding the flowers.
- Stir in the granulated sugar until dissolved and let the tea cool slightly. Once cooled, add the fresh lime juice and lime zest. Set aside.
- In a small bowl, sprinkle the gelatin over the cold water and let it bloom for about 5 minutes. After it has bloomed, gently heat it in the microwave for about 10 seconds until it is dissolved and liquid.
- Slowly whisk the dissolved gelatin into the hibiscus-lime mixture until completely incorporated.
- In a separate bowl, whip the heavy cream until soft peaks form. Carefully fold the whipped cream into the hibiscus-lime mixture until well combined and no streaks remain.
- Spoon the mousse into individual serving cups or bowls and refrigerate for at least 2 hours, or until set.
- Before serving, garnish with fresh mint leaves and lime slices if desired.
Variations and Tips:
- For a tropical twist, add a splash of coconut milk to the hibiscus-lime mixture before folding in the whipped cream.
- If you prefer a sweeter mousse, increase the amount of sugar to taste.
- You can prepare the mousse a day in advance, making it a convenient dessert option for hosting.
- Experiment with other flavor additions, such as a splash of rum for an adult twist, or serve with a dollop of whipped coconut cream for a dairy-free option.
Hibiscus-Lime Panna Cotta
Hibiscus-Lime Panna Cotta is a delightful twist on the classic Italian dessert, bringing vibrant floral and zesty citrus flavors to the table. This revitalizing treat is perfect for summer gatherings, picnics, or as a light finish to a dinner party.
The preparation time for this dish is about 20 minutes, followed by a chilling period of at least 4 hours, making it an excellent choice for those who enjoy a make-ahead dessert.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 1 tablespoon dried hibiscus flowers
- 2 teaspoons gelatin
- 3 tablespoons water
- Zest of 1 lime
- Juice of 2 limes
- Pinch of salt
Cooking Steps:
- In a saucepan, combine the heavy cream, whole milk, sugar, and dried hibiscus flowers. Heat the mixture over medium heat until it begins to simmer, stirring frequently to dissolve the sugar.
- Once simmering, remove from heat and let the hibiscus flowers steep in the cream mixture for about 15 minutes.
- Meanwhile, in a small bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes to bloom.
- After steeping, strain the cream mixture through a fine mesh sieve to remove the hibiscus flowers. Return the liquid to the saucepan.
- Add the bloomed gelatin to the warm cream mixture, stirring until fully dissolved. Then, stir in the lime zest, lime juice, and a pinch of salt.
- Pour the mixture into individual molds or serving glasses and refrigerate for at least 4 hours, or until set.
- To serve, gently unmold the panna cotta onto plates or enjoy it directly from the glasses. You can garnish with additional lime zest or fresh berries if desired.
Variations and Tips:
- For a more pronounced hibiscus flavor, you can steep the dried flowers longer or add hibiscus tea for additional depth.
- Experiment with different citrus juices, such as lemon or grapefruit, to create unique flavor combinations.
- You can replace the heavy cream with coconut milk for a dairy-free version that adds tropical flair.
- If you find the panna cotta too firm, reduce the amount of gelatin for a creamier consistency.
- Serve with a drizzle of lime syrup or honey for added sweetness and a beautiful presentation.
Hibiscus-Lime Cupcakes With Zesty Frosting
Hibiscus-Lime Cupcakes With Zesty Frosting are a delightful summer treat that bursts with vibrant flavors, perfect for garden parties, birthdays, or any festive occasion.
These light and fluffy cupcakes feature a unique combination of hibiscus flowers and tangy lime that will impress your guests or family. Preparing this dish takes about 30 minutes, with an additional 20 minutes of baking time, followed by cooling and frosting, making them a great choice for anyone looking to whip up a revitalizing dessert.
Ingredients:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup hibiscus tea, brewed and cooled
- Zest of 1 lime
- 1 tbsp fresh lime juice
- 1/2 tsp vanilla extract
Zesty Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2-3 tbsp fresh lime juice
- Zest of 1 lime
- Pinch of salt
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the hibiscus tea, lime zest, lime juice, and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until blended. Be careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Zesty Frosting Instructions:
- In a medium bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, alternating with lime juice, and beat until smooth.
- Stir in lime zest and a pinch of salt. Adjust the consistency with more lime juice if necessary.
- Once the cupcakes are cool, frost with the zesty frosting using a piping bag or knife.
Variations & Tips:
- Hibiscus Flowers: You can use dried hibiscus flowers steeped in hot water instead of tea for a more intense flavor.
- Add-Ins: Incorporate some lime curd into the batter before baking for an extra burst of lime flavor.
- Decoration: Garnish cupcakes with candied lime slices or edible flowers for an elegant touch.
- Storage: These cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Serving suggestion: Pair with sweetened iced tea or lemonade for the ultimate summer experience!
Hibiscus-Lime Fruit Salad
This Hibiscus-Lime Fruit Salad is a revitalizing and vibrant dish that showcases the beautiful flavors of summer. Perfect for backyard barbecues, picnics, or as a light dessert, this salad is suitable for all fruit lovers and is an excellent way to use seasonal produce.
With a preparation time of just 15 minutes, this dish is quick to assemble, making it an ideal choice for those warm, sunny days when you want to enjoy something light and delicious.
Ingredients:
- 1 cup dried hibiscus flowers
- 4 cups water
- 2 tablespoons honey or agave syrup (adjust sweetness to taste)
- Juice of 2 limes
- 1 cup diced pineapple
- 1 cup diced strawberries
- 1 cup diced kiwi
- 1 cup diced mango
- Fresh mint leaves for garnish
- Lime wedges for serving
Cooking Steps:
- Rinse the dried hibiscus flowers under cold water and place them in a saucepan.
- Add 4 cups of water to the saucepan and bring to a boil over medium-high heat.
- Once boiling, reduce the heat and let it simmer for about 10 minutes. Remove from heat and let the hibiscus infusion cool to room temperature.
- Strain the hibiscus infusion into a mixing bowl, discarding the flowers. Stir in the honey (or agave syrup) and lime juice.
- In a large mixing bowl, combine the diced pineapple, strawberries, kiwi, and mango.
- Pour the hibiscus-lime dressing over the fruit and gently toss to combine until all the fruit is coated.
- Allow the fruit salad to chill in the refrigerator for at least 30 minutes before serving for the best flavor.
- Serve the salad in individual bowls, garnished with fresh mint leaves and lime wedges.
Variations and Tips:
- Feel free to add or substitute other fruits based on your preference or what’s in season, such as blueberries, peaches, or watermelon.
- For an extra kick, add a sprinkle of chili powder to the fruit salad before serving.
- You can also combine the salad with yogurt or cottage cheese for a creamy twist.
- If you’re looking to enhance the beverage experience, consider serving the salad alongside a hibiscus-lime iced tea for a revitalizing combo.
Hibiscus-Lime Crème Brûlée
Hibiscus-Lime Crème Brûlée is a delightful twist on the classic French dessert that combines the floral notes of hibiscus with the tangy zest of lime. This creamy custard topped with a crispy caramelized sugar layer is perfect for summer gatherings, dinner parties, or as a revitalizing treat to impress your guests.
The preparation time is about 30 minutes with an additional chilling time of at least 2 hours, making it a great make-ahead option.
Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons dried hibiscus flowers
- 5 large egg yolks
- 1/2 cup granulated sugar (plus extra for caramelizing)
- Zest of 1 lime
- 1/4 cup fresh lime juice
- Pinch of salt
Cooking Steps:
- Infuse the Cream: In a saucepan, combine the heavy cream, whole milk, and dried hibiscus flowers. Heat over medium heat until just simmering. Remove from heat and allow the mixture to steep for about 15 minutes. Strain out the hibiscus flowers and return the infused cream to the saucepan.
- Prepare the Custard: In a mixing bowl, whisk together the egg yolks, granulated sugar, lime zest, lime juice, and a pinch of salt until well combined. Gradually whisk in the warm hibiscus-infused cream, making sure the egg yolks do not scramble.
- Bake: Preheat your oven to 325°F (160°C). Pour the custard mixture into ramekins or a baking dish. Place the ramekins in a baking pan and carefully fill the pan with hot water until it reaches halfway up the sides of the ramekins. Bake for 25-30 minutes, or until the edges are set but the center still slightly jiggles.
- Chill: Remove the ramekins from the water bath and allow them to cool to room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least 2 hours, or overnight.
- Caramelize the Sugar: Before serving, sprinkle a thin layer of granulated sugar over the tops of the custards. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy crust. If you don’t have a kitchen torch, you can place the ramekins under a broiler for a couple of minutes, watching closely to avoid burning.
- Serve: Allow the crème brûlée to sit for a minute until the sugar crust hardens. Serve immediately and enjoy!
Variations and Tips:
- For a richer flavor, you can replace a portion of the cream with coconut milk for a tropical twist.
- Adding a few fresh lime slices or hibiscus petals as garnish can enhance presentation.
- If you prefer a less sweet dessert, reduce the amount of sugar in the custard slightly.
- Make sure to chill the custards properly to achieve the best texture and consistency.
Hibiscus-Lime Granita
Hibiscus-Lime Granita is a revitalizing, icy dessert perfect for hot summer days. This vibrant, tangy treat combines the floral notes of hibiscus with the zesty brightness of lime, making it an ideal choice for those looking to cool off or impress guests at summer gatherings.
With a preparation time of just 15 minutes, followed by a few hours of freezing, this easy recipe is perfect for beginners and experienced cooks alike.
Ingredients:
- 2 cups dried hibiscus flowers
- 4 cups water
- 1 cup sugar (adjust to taste)
- 1/2 cup fresh lime juice
- Zest of 1 lime
- A pinch of salt
Cooking Steps:
- In a medium saucepan, bring the water to a boil.
- Add the dried hibiscus flowers and let them steep for about 10 minutes, then remove from heat.
- Strain the infusion through a fine-mesh sieve into a large bowl, discarding the flowers.
- While the liquid is still warm, stir in sugar until fully dissolved.
- Add the fresh lime juice, lime zest, and a pinch of salt. Mix well to combine.
- Allow the mixture to cool to room temperature, then transfer it to a shallow dish.
- Place the dish in the freezer. Every 30 minutes, use a fork to scrape the mixture, breaking up the ice as it forms, until it reaches a fluffy, granular texture (about 3-4 hours).
- Once finished, scrape again to fluff it up and serve immediately in chilled glasses or store in the freezer until ready to serve.
Variations and Tips:
- For a sweeter version, add more sugar to suit your taste or incorporate a splash of fruit juice, like orange or pineapple, for extra flavor.
- Garnish with a sprig of mint or a slice of lime for a visually appealing touch.
- For an adult version, consider adding a splash of rum or tequila just before freezing for a revitalizing cocktail twist.
- If you don’t have dried hibiscus flowers, store-bought hibiscus tea bags can be used; just follow the package instructions for steeping.
- To achieve different textures, experiment with the frequency of scraping while freezing. Less frequent scraping results in a denser granita.
Hibiscus-Lime Magic Bars
Hibiscus-Lime Magic Bars are a delightful twist on the classic magic bars, combining the tart and floral flavors of hibiscus with the bright zestiness of lime. These bars are perfect for summer gatherings, potlucks, or simply as a revitalizing treat to enjoy on a warm day.
With a total preparation and baking time of about 45 minutes, these bars are not only quick to make but are sure to impress your guests with their vibrant color and unique flavor combination.
Ingredients:
- 1 cup graham cracker crumbs
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, melted
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup dried hibiscus flowers
- 1/3 cup lime juice (freshly squeezed)
- Zest of 2 limes
- 1/2 cup white chocolate chips
- 1/2 cup pecans, chopped
Cooking Steps:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish or line it with parchment paper for easier removal.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, shredded coconut, and melted butter. Mix until the crumbs are well coated with the butter. Press the mixture firmly into the bottom of the prepared baking dish to form an even layer. Bake for about 10 minutes until lightly golden.
- Infuse the Hibiscus: In a small saucepan, bring 1 cup of water to a boil. Remove from heat and add the dried hibiscus flowers. Let steep for about 10 minutes, then strain the infusion through a fine mesh sieve, discarding the flowers. Reserve the hibiscus water.
- Mix the Filling: In a mixing bowl, combine the sweetened condensed milk, lime juice, lime zest, and 1/4 cup of the hibiscus infusion, mixing well. Pour this mixture over the baked graham cracker crust.
- Add Toppings: Evenly sprinkle the white chocolate chips and chopped pecans over the condensed milk mixture.
- Bake: Bake the bars in the same oven for an additional 20-25 minutes or until they are set and the edges are lightly browned.
- Cool and Serve: Allow the bars to cool completely in the baking dish. Once cooled, cut into squares and serve.
Variations and Tips:
- For a more intense hibiscus flavor, increase the amount of hibiscus flowers used in the infusion.
- Substitute the pecans with walnuts or almonds for a different texture and flavor.
- To enhance the visual appeal, consider drizzling melted chocolate over the cooled bars before slicing.
- You can also add a sprinkle of sea salt on top before serving to balance the sweetness with a hint of salty flavor.
- These bars can be stored in an airtight container in the fridge for up to a week, making them a great make-ahead dessert option!
