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Holiday Eggnog Bars

(6)
  1 reviews
  • 15 min prep time
  • 2 hr 5 min total time
  • 9 ingredients
  • 36 servings

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

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

Steps

  • 1 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 cup sugar and the flour. Press in bottom and 1/2 inch up sides of foil-lined pan. Bake 20 minutes.
  • 2 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 over baked layer.
  • 3 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.
  • 4 Sprinkle 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.
  • 1 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 cup sugar and the flour. Press in bottom and 1/2 inch up sides of foil-lined pan. Bake 20 minutes.
  • 2 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 over baked layer.
  • 3 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.
  • 4 Sprinkle 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.

Expert 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
80
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
20mg
1%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
4g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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