creamy eggnog bars with macadamia nuts
(1 rating)
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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.
(1 rating)
yield
serving(s)
prep time
30 Min
cook time
30 Min
method
Bake
Ingredients For creamy eggnog bars with macadamia nuts
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1 pkgsugar cookie mix (17 oz. )
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2 Tbspall purpose flour
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1/2 cbutter
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1/2 cfinley chopped macadamia nuts
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5egg yolks
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1 cansweetened condensed milk ( 14 oz. )
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1/2 ceggnog
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1 Tbsprum or rum extract
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1 tspvanilla extract
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1/4 tspground nutmeg
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3/4 cwhipping cream ( opt. )
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2 Tbsppowdered sugar ( opt. )
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2 Tbspfinely 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
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1In 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 .
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2For 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.
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3Bake 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 .
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4If 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 .
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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