creamy eggnog bars with macadamia nuts

Name: Creamy Eggnog Bars with Macadamia Nuts
Prep time: 30 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 package(s) sugar cookie mix (17 oz. ); 2 tablespoon(s) all purpose flour; 1/2 cup(s) butter; 1/2 cup(s) finley chopped macadamia nuts; 5 - egg yolks; 1 can(s) sweetened condensed milk ( 14 oz. ); 1/2 cup(s) eggnog; 1 tablespoon(s) rum or rum extract; 1 teaspoon(s) vanilla extract; 1/4 teaspoon(s) ground nutmeg; 3/4 cup(s) whipping cream ( opt. ); 2 tablespoon(s) powdered sugar ( opt. ); 2 tablespoon(s) finely chopped macadamia nuts for topping ( opt. ); ## PRE-HEAT OVEN TO 350 - LINE A 13X9X2 PAN WITH FOIL- EXTENDING OVER THE EDGES LIGHTLY GREASE THE FOIL- SET PAN ASIDE; ## TO MAKE THE CRUST -

(1 RATING)

57 Pinches

Shelia Tucker

Huntsville, AL

Updated on Dec 16, 2011

This is for all the Eggnog lovers, Most of our Family always wants Eggnog on Christmas, so this is just another way to have that wonderful flavor. This Recipe is from Better Homes and Garden.

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prep time 30 Min

cook time 30 Min

method Bake

yield Makes 36 Bars

Ingredients

1 package sugar cookie mix (17 oz. )
2 tablespoons all purpose flour
1/2 cup butter
1/2 cup finley chopped macadamia nuts
5 - egg yolks
1 can sweetened condensed milk ( 14 oz. )
1/2 cup eggnog
1 tablespoon rum or rum extract
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
3/4 cup whipping cream ( opt. )
2 tablespoons powdered sugar ( opt. )
2 tablespoons finely chopped macadamia nuts for topping ( opt. )
PRE-HEAT OVEN TO 350 - LINE A 13X9X2 PAN WITH FOIL- EXTENDING OVER THE EDGES LIGHTLY GREASE THE FOIL- SET PAN ASIDE
TO MAKE THE CRUST -

How To Make creamy eggnog bars with macadamia nuts

Step 1

In a large bowl, stir togeather the cookie mix and flour, using a pastry blender, cut in butter untill mixture resembles fine crumbs, then stir in the 1/2 cup of finely chopped macadamia nuts. Press the crumb mixture into the prepared pan, Bake in the pre- heated oven 12 to 15 minutes untill edges are lightly browned.The crust should still be hot when you pour in the filling. Leave oven on as set, you will be putting back in the oven after you pour in the filling .

Step 2

For the Filling - In a medium Bowl, whisk the egg yolks, sweetened condensed milk, eggnog, rum OR rum extract, vanilla, and the 1/4 tesp. nutmeg, untill very well combined. Pour the mixture over the HOT Crust.
Step 3

Bake for 15 to 20 minutes or untill the filling is set, Cool IN the pan on a wire rack for 1 hour . Then Cover and put in Refrigerator to completely cool, at least 1 hour ( note I would make mine the day before needed ) When cold, using the overlapped foil lift UNCUT bars out of panpull foil away from Bar Edges and cut into Bars .
Step 4

If a Topping is Desired - In a Medium Bowl , Combine the whipping Cream and Powdered Sugar , Beating with an Electric Mixer on Medium, untill soft peaks form, ( when lifting up beaters, tips will curl ) also if desired, sprinkle on some finely chopped macadamia nuts, top with whipping cream and also if you like you could sprinkle on a little nutmeg. FOR STORAGE - Layer Bars between sheets of Waxed Paper in an Airtight Container; Cover Store up to 3 days OR you can Freeze them ( without any topping ) for up to 3 Months - These need to be Kept in the Refrigerator till ready to be served .
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