Creamy Eggnog Bars With Macadamia Nuts Recipes

CREAMY EGGNOG BARS RECIPE - (4.4/5)

Steps:

• 1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set pan aside. For crust, in a large bowl, stir together cookie mix and flour. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in 1/2 chopped macadamia nuts. Press crumb mixture into prepared pan. Bake in the preheated oven for 12 to 15 minutes or until edges are lightly browned. 2. For filling, in a medium bowl, whisk together egg yolks, sweetened condensed milk, eggnog, rum, vanilla, and 1/4 teaspoon nutmeg until well combined. Carefully pour the filling over the hot crust. 3. Bake for 15 to 20 minutes more or until set. Cool in pan on a wire rack for 1 hour. Cover and chill in the refrigerator for 1 hour or until completely cool. 4. Using the foil, lift the uncut bars out of the pan; pull foil from bar edges. Cut into bars. 5. If desired, in a medium bowl, combine whipping cream and powdered sugar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). If desired, serve bars topped with whipped cream mixture sprinkled with chopped macadamia nuts and additional nutmeg. Makes 36 bars.

EGGNOG COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray.
• Whisk the flour, nutmeg and salt in a medium bowl. Whisk the melted butter, granulated sugar, eggs, egg yolks, brandy and vanilla in a large bowl until smooth. Whisk in the flour mixture until smooth. Spread the batter in the prepared baking dish. Bake until the top is shiny and slightly cracked, about 40 minutes. Let cool completely in the pan.
• Lift the bars out of the pan using the foil overhang; dust with confectioners' sugar and sprinkle with nutmeg. Slice into 1 1/2-inch squares.

NUTTY EGGNOG BARS

Steps:

• 1. Line a 13x9 pan with foil, then grease the foil.
• 2. In a medium saucepan, over medium heat, cook sugar and butter, stirring, until butter is melted. Remove from heat and cool slightly. Stir eggs and vanilla into sugar mixture.
• 3. Add flour, baking powder, and nutmeg; stir to combine. Stir in nuts. Spread the dough in the prepared pan. Bake at 350°F for 25-30 minutes or until edges begin to pull away from the pan.
• 4. Cool in the pan on a wire rack. Cut into bars or diamond shapes when cool.
• 5. In a small bowl combine powdered sugar, vanilla and 1 tablespoon of eggnog. Add additional eggnog, 1 teaspoon at a time, if necessary to make the glaze a piping consistency. Pipe icing over bars or drizzle.

NUTTY EGGNOG BARS

Steps:

• Line a 13x9 pan with foil, then grease the foil.
• In a medium saucepan, over medium heat, cook sugar and butter, stirring, until butter is melted. Remove from heat and cool slightly.
• Stir eggs and vanilla into sugar mixture.
• Add flour, baking powder, and nutmeg; stir to combine. Stir in nuts.
• Spread the dough in the prepared pan. Bake at 350°F for 25-30 minutes or until edges begin to pull away from the pan.
• Cool in the pan on a wire rack. Cut into bars or diamond shapes when cool.
• In a small bowl combine powdered sugar, vanilla and 1 tablespoon of eggnog. Add additional eggnog, 1 teaspoon at a time, if necessary to make the glaze a piping consistency. Pipe icing over bars.

CREAMY EGGNOG BARS WITH MACADAMIA NUTS

Steps:

• In 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 .
• For 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.
• Bake 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 .
• If 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 .