Holiday Eggnog Bars
By
Kim Biegacki
@pistachyoo
1
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.
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.
Ingredients
- 1/2 c
- butter, softened
- 1/2 c
- sugar
- 1 c
- all purpose flour
- 5 medium
- egg yolks
- 1/4 c
- sugar
- 1 1/4 c
- whipping cream
- 1 Tbsp
- rum or 1 teaspoon rum extract
- 1/4 tsp
- ground nutmeg
- 1/2 tsp
- ground nutmeg
GARNISH
How to Make Holiday Eggnog Bars
- 1Heat 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.) - 2Reduce 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.
- 3Bake 40 to 50 minutes at 300 F until custard is set and knife inserted in center comes out clean. Cool completely, about 1 hour.
- 4Sprinkle 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.
