Eggnog Bars

I love Eggnog. Like love it, love it. I would marry it if I could. When I came across this recipe for Eggnog Bars over a year ago, I knew they would be an instant classic in our house. It is a creamy (from scratch) eggnog custard on top with almost a sugar cookie base. Sooooooo good!

Here’s what you need to make them:

1 stick of butter at room temp
3/4 C sugar, divided
1 C flour
5 egg yolks
1 1/4 C Heavy Cream
1 tsp vanilla
1 tsp ground nutmeg

First start by preheating the oven to 350.
Then, you need to make the crust. Start by mixing the butter and 1/2 C of the sugar until light and fluffy.

Once it’s light and fluffy, add the flour and mix until combined. It should be crumbly when it’s done.

Press that mixture into a greased and foil lined 8×8 pan and bake at 350 for about 20 minutes. (The foil will make it easier for you to pull the bars out later.

Once that’s done baking, allow it to cool for a while.

While it’s cooling, reset the oven to 300. Then, move on to the custard. Beat the egg yolks with the sugar until they are glossy. Then, slowly add the cream, vanilla, sugar and nutmeg.

Once that’s all mixed really well, slowly pour it on top of the crust.

Now bake it at 350 for 40 to 50 minutes, or until the custard on top is completely set. Then, let it cool completely on the counter. Use the foil to help you remove it when it’s ready.

Then cut these into tiny squares. The whole pan should yield about 36 mini-bars. Trust me – these are so delicious, you’ll want them to be eaten bite by bite.

Eggnog Bars
adapted from Betty Crocker
1 stick of butter at room temp
3/4 C sugar, divided
1 C flour
5 egg yolks
1 1/4 C Heavy Cream
1 tsp vanilla
1 tsp ground nutmeg
Preheat oven to 350. Combine 1/2 C of sugar with butter and mix well. Add the flour and continue mixing until all ingredients are combined and resemble crumbs. Press the crumbs into a greased and foil lined 8×8 square pan. The foil will help you remove the bars later. Bake at 350 for 20 minutes.  Remove from the oven and  let cool.
Reset oven to 300. While crust is cooling, make the custard. Mix 5 egg yolks with 1/4 C of sugar until it’s glossy. Slowly add the cream, vanilla and ground nutmeg. Once combined really well, pour the mixture evenly over the crust. Bake at 300 for 40 to 50 minutes or until the custard is completely set. Allow to cool completely at room temperature before cutting bars. Cut into 36 bars. Keep the bars refrigerated and covered.