Holiday Eggnog Bars Recipes

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.

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 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.)
• 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 in baked crust.
• 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 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.

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.