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Avocado Rosemary Lime Bars

Avocado Rosemary Lime Bars

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Green bars subtly flavored with rosemary and lime.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Mix flour, 1/2 cup sugar, rosemary, and lime zest together in a bowl. Cut butter into flour mixture with a pastry cutter until clumps are small. Set aside 1 cup of the flour mixture for later use; press remaining flour mixture in an even layer into the bottom of the prepared baking dish.
  3. Bake in preheated oven until the crust sets, about 10 minutes.
  4. Mix 1/2 cup of the reserved flour mixture with 1 1/2 cup sugar, lime juice, eggs, and mashed avocado in a bowl until mostly smooth; spread over the baked crust. Top with the remaining 1/2 cup of the reserved flour mixture.
  5. Bake in oven until set, about 25 minutes more. Cool completely before cutting into 48 bars. Cover with plastic and refrigerate.
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I needed to find a use for half a leftover avocado and this recipe emerged from my ingredient search. My husband thought these bars were really unique. They are a good combination of flavors and not too sweet.


This is an outstanding recipe! I've been curious about this recipe since I posted it to my recipe box back in August. I made it today for Girl's Night Out. I just told the girls it was a lime bar - they know me better than that, and knew there was a "secret" ingredient I wasn't telling them about. I wanted to wait until everyone tried them to hear their reaction about the bars. Every LOVED the bars and then continued to guess for about 10 minutes trying to guess the avocado. Once they knew the ingredient, they asked that the dessert box be passed around, again. I came home with an empty container. I loved the zest taste in the bars and when I juiced the limes I pulled the pulp strings from the lime and added that also. When the timer went off at 25 minutes, the pan didn't look like it was quite done baking, but the edges were quite brown, I used a glass pan. But once they cooled down and were cut, they were completely baked. sueb - THANK YOU for sharing this recipe. It is certainly a winner in my house and with my friends. Can't wait for another occasion to make them again.


Mine turned out perfect! I did have to make one small variation (using dried Rosemary instead of fresh (1 tsp dried = 1 tablespoon fresh rosemary)) and chose to make one other small variation as a personal preference. I put mine in mini baking cups, instead of a large pan, so that I could have already pre-made, individual servings. The mini cupcake style worked beautifully! I didn't have to butter up anything - just press the flour mixture straight into the cup, and leave some room for the filling.. I used both paper and foil cups, and both turned out identically - DELICIOUS!