Holiday Eggnog Bars

Kim Biegacki


During the festive holiday time one drink I love is Eggnog and when I came upon this recipe I just had to try it.

If you love Eggnogg then these bar cookies will be a tasty treat. They are easy to make and store in the refrigerator. They keep for a short time but that shouldn't be a problem because they will go quickly. They remind me of a custard pie.

This is another recipe and pic from my small Christmas magazine of Betty Crocker's.

pinch tips: Parchment Paper Vs Wax Paper



36 bars


15 Min


1 Hr




1/2 c
butter, softened
1/2 c
1 c
all purpose flour
5 medium
egg yolks
1/4 c
1 1/4 c
whipping cream
1 Tbsp
rum or 1 teaspoon rum extract
1/4 tsp
ground nutmeg


1/2 tsp
ground nutmeg

Directions Step-By-Step

Heat oven to 350 F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. IN small bowl, stir together butter, 1/2 sugar and the flour. Press in bottom and 1/2 inch up sides of foil-lined pan. Bake 20 minutes.

(I tried a 9 by 13 inch pan and the bars are too thin. I would stick with the 9 inch square pan.)
Reduce oven temperature to 300 F. In small bowl, beat egg yolks and 1/4 cup sugar with electric mixer on medium-high speed until thick. Gradually beat in cream, rum and 1/4 teaspoon nutmeg. Pour in baked crust.
Bake 40 to 50 minutes at 300 F until custard is set and knife inserted in center comes out clean. Cool completely, about 1 hour.
Sprinkle tops of bars evenly with 1/2 teaspoon nutmeg. Using foil handles, lift coold bars from pan to cutting board; removie foil from sides of bars. With sharp knife, cut into 6 rows by 6 rows. Cover; store in refrigerator.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American