Holiday Eggnog Bars

A buttery crust complements a smooth topping flavored with rum and nutmeg.

BettyCrockerRecipe by BettyCrocker

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15 minutes

2 hours 5 minutes

36 bars



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Nutrition Info

  • 1 Bar
  • 80
  • 6g
    (Saturated Fat 3 1/2g, Trans Fat 0g)
  • 45mg
  • 20mg
  • 7g
    (Dietary Fiber 0g, Sugars 4g)
  • 1g
  • Percent Daily Value*
  • 4%
  • 0%
  • 0%
  • 0%
  • Exchanges
  • 2
  • 1
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    In step 2, reduce oven temperature to 325°F; in step 3, bake at 325°F.

  • Kitchen Tips

    Don't like to drink plain eggnog but like the flavor? Then you are sure to love these squares for a holiday dessert.

  • Use an egg separator to easily separate the yolk from the egg white.

Ingredients

  • 1/2  cup butter, softened
  • 1/2  cup sugar
  • 1  cup all-purpose flour
  • 5  egg yolks
  • 1/4  cup sugar
  • 1 1/4  cups whipping cream
  • 1  tablespoon rum or 1 teaspoon rum extract
  • 1/4  teaspoon ground nutmeg
  • 1/2  teaspoon ground nutmeg

Directions

  1. 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 cup sugar and the flour. Press in bottom and 1/2 inch up sides of foil-lined pan. Bake 20 minutes.
  2. 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 over baked layer.
  3. 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.
  4. 4Sprinkle tops of bars evenly with 1/2 teaspoon nutmeg. Using foil handles, lift cooled bars from pan to cutting board; remove foil from sides of bars. With sharp knife, cut into 6 rows by 6 rows. Cover; store in refrigerator.
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