Preheat the oven to 350°F/180°C/Gas 4. Spray a 9x13 baking dish with cooking spray. Set it aside.

Use an electric handheld or standing mixer to make the crust by combining all of the crust ingredients into the bowl and mixing on medium-high until combined, and a dough forms.

Place the dough into the prepared baking dish, and press it down to form the base of the margarita bars. Set the dish to the side.

Use an electric handheld or standing mixer to make the filling by placing all of the filling ingredients into the bowl and mixing until combined, smooth, and creamy. Pour the filling over the crust in the baking dish.

Bake the margarita bars for 40-45 minutes or until the edges turn a light golden brown. Remove the dish from the oven and set it aside to cool for 1 hour.

Place the sauce ingredients into a mixing bowl and stir to combine.

Use an electric handheld or standing mixer to combine all of the whipped cream ingredients into the bowl whisking it to stiff peaks. Transfer to a piping bag fitted with an open star tip and set it aside.

Cut the cooled cake into bars (approximately 6-8, depending on your needs). Garnish as desired with the lime sauce, whipped cream, lime zest, and lime wedge or with powdered sugar, margarita salt, and lime zest.