The holiday season is a time for joy, family, and delicious food. And what could be more festive than a batch of homemade holiday eggnog bars? These delectable treats are sure to be a hit at your next holiday party or gathering. With their creamy, custard-like texture and rich eggnog flavor, they're the perfect way to celebrate the season. Plus, they're incredibly easy to make, so you can whip up a batch in no time.
Let's cook with our recipes!
HOLIDAY EGGNOG BARS
A buttery crust complements a smooth topping flavored with rum and nutmeg.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 36
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 20 mg, Sugar 4 g, TransFat 0 g
ELIZABETH'S EGGNOG CHEESECAKE BARS
"I was raised in a Jewish family in Los Angeles, so I didn't celebrate a white Christmas," Elizabeth Colling says. But there was always eggnog. She worked the holiday drink into cheesecake bars, dense on the bottom, silken on top. She spikes them with brandy for a grown-up taste and dusts them with fresh nutmeg.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 18
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. Stir together graham crackers, 3 tablespoons sugar, and the melted butter. Press into bottom of pan. Bake until crust is just brown around the edges, 12 to 15 minutes. Let cool.
- Meanwhile, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining 3/4 cup sugar, the eggs, yolk, eggnog, flour, brandy, vanilla, nutmeg, and salt; beat until smooth. Pour filling over crust. Set pan in a roasting pan, and add enough hot water to come halfway up sides of baking pan. Bake until just set, 40 to 45 minutes. Remove baking pan from water bath, and transfer to a wire rack. Let cool slightly, about 30 minutes. Refrigerate for at least 3 hours or overnight.
- Cut into 1 1/2-by-3-inch bars. Lightly dust tops of bars with freshly grated nutmeg just before serving.
NO-BAKE EGGNOG CHEESECAKE BARS RECIPE BY TASTY
Tired of baking this holiday season? This no-bake recipe ditches the oven to make sweet, indulgent eggnog cheesecake bars that are sure to spread cheer all around.
Provided by Tasty
Categories Desserts
Time 3h40m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Line a 9 x 13-inch (22 x 33 cm) baking dish with parchment paper.
- Make the crust: In a food processor, pulse the cookies into coarse crumbs. Add the brown sugar, cinnamon, nutmeg and pulse into fine crumbs, about 2 minutes. Add the melted butter and pulse until the mixture clumps together, about 10 pulses.
- Pour the crust into the prepared baking dish and press evenly against the bottom of the pan. Chill in the refrigerator for 15 minutes, until set.
- Meanwhile, make the filling: in a large bowl, beat the cream cheese and ¾ cup granulated sugar together with an electric hand mixer on medium speed until smooth, 3-4 minutes.
- Add the sour cream, cinnamon, nutmeg, rum extract, and vanilla and beat until incorporated, 2-3 minutes.
- In a small bowl or liquid measuring cup, microwave the eggnog for 30-45 seconds, or until just warm to the touch. Add the gelatin powder and whisk until dissolved.
- Add the eggnog mixture to the cream cheese mixture and mix until well combined, about 2 minutes.
- In a separate large bowl, whip the heavy whipping cream and remaining ½ cup granulated sugar together, gradually increasing the speed, until stiff peaks form, 6-7 minutes.
- Gently fold half of the whipped cream into the eggnog mixture. Refrigerate the remaining whipped cream until ready to serve the bars.
- Evenly spread the filling over the crust. Lightly tap the pan on a flat surface to release any air bubbles. Refrigerate uncovered for 3-4 hours, until set.
- Use the parchment to lift the bars from the pan and slice into 12 pieces. Top with the reserved whipped cream, if desired.
- Enjoy!
Nutrition Facts : Calories 600 calories, Carbohydrate 41 grams, Fat 47 grams, Fiber 1 gram, Protein 10 grams, Sugar 30 grams
HOLIDAY EGGNOG BARS
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.
Provided by Kimberly Biegacki @pistachyoo
Categories Cookies
Number Of Ingredients 10
Steps:
- 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 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.)
- 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 in baked crust.
- 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.
- Sprinkle 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.
HOLIDAY EGGNOG COOKIES
Eggnog cookies. A family favorite for the holidays!
Provided by reddeerlazboy
Time 1h10m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream butter, white sugar, and brown sugar for cookies in a large bowl. Add egg and beat well. Mix in eggnog and brandy flavoring until smooth.
- Combine flour, baking soda, nutmeg, and salt in another bowl. Add to the eggnog mixture in 2 additions, mixing well after each addition until no dry flour remains.
- Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
- Bake in the preheated oven until the edges are just golden, 10 to 12 minutes. Let stand on the cookie sheets for 5 minute before removing to a wire rack to cool completely, about 30 minutes.
- Beat 3/4 cup powdered sugar, 5 teaspoons eggnog, butter, and nutmeg for icing in a small bowl until thick and barely pourable. Add more powdered sugar or eggnog if necessary.
- Drizzle icing over cooled cookies and decorate with candy sprinkles.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 14.5 g, Cholesterol 24 mg, Fat 5.4 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 59.8 mg, Sugar 13.9 g
HOLIDAY EGGNOG BARS
Make and share this Holiday Eggnog Bars recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h25m
Yield 36 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 350°; line bottom and sides of a 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan.
- In a small bowl, mix butter, 1/2 cup of sugar and the flour; press in bottom and 1/2 inch up sides of pan.
- Bake 20 minutes.
- Remove partially baked crust from oven; decrease oven temperature to 300°.
- In a small bowl, beat egg yolks, and remaining 1/4 cup sugar with electric mixer on med-high speed until thick.
- Gradually beat in cream, rum, and 1/4 teaspoon nutmeg; pour over crust.
- Bake 40-50 minutes or until custard is set and knife inserted in center comes out clean; cool completely, about 1 hour.
- Sprinkle tops of bars evenly with remaining 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; store covered in refrigerator.
Nutrition Facts : Calories 87.8, Fat 6.2, SaturatedFat 3.7, Cholesterol 44.3, Sodium 22.4, Carbohydrate 7.2, Fiber 0.1, Sugar 4.2, Protein 0.9
Tips:
- Make sure all ingredients are properly measured for the best results.
- Use high-quality ingredients for the best flavor.
- If you don't have rum extract, you may use vanilla extract instead. However, rum extract will give the bars a more authentic eggnog flavor.
- If you don't have eggnog, you can make your own by following this recipe: https://www.allrecipes.com/recipe/22471/homemade-eggnog/.
- Be sure to chill the bars for at least 2 hours before serving.
- Garnish the bars with whipped cream, grated nutmeg, or a sprinkle of cinnamon before serving.
- Store the bars in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Holiday Eggnog Bars are a delicious and festive treat that are perfect for any holiday party or gathering. They are easy to make and can be enjoyed by people of all ages. The combination of eggnog, cream cheese, and graham cracker crumbs makes for a creamy, sweet, and tart dessert that is sure to please everyone. So, next time you are looking for a holiday dessert, give these Holiday Eggnog Bars a try!
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