White Chocolate Eggnog Bars Recipes

WHITE CHOCOLATE EGGNOG BARS

Steps:

• Make the crust: position oven rack in the center of oven; preheat to 350°; line a 13x9 inch baking pan with foil so that the foil extends 2 inches beyond the short ends of the pan; lightly grease the foil.
• In a bowl, combine graham cracker crumbs and melted butter; transfer crumbs to prepared pan and pat them into an even layer.
• Bake for 8 minutes, or until it is slightly puffed and set.
• Place pan on a wire rack and let cool while you make the filling; decrease oven temperature to 325°.
• Make the filling: in the bowl of an electric mixer, using the paddle attachment, beat the cream cheese and sugar at medium speed until smooth and light, about 1 minute.
• Beat in the cornstarch; add the egg and egg yolks, one at a time, beating until blended and scraping down sides of bow as needed.
• Beat in the heavy cream, brandy/rum, vanilla, and nutmeg.
• Scrape filling into the slightly cooled crust; bake for 15-20 minutes, until the filling is set.
• Place pan on wire rack and cool for 30 minutes.
• Refrigerate the bars for at least 1 hour, until chilled.
• Make the topping: in a small saucepan, bring the cream to a gently boil.
• Remove pan from heat and immediately add white chocolate.
• Let the mixture stand for 30 seconds to melt the chocolate, then stir until the chocolate is completely melted and the mixture is smooth.
• Set the topping aside to cool, stirring occasionally, for 15 minutes or until thickened.
• Pour the topping over the chilled bars, and using a small offset metal spatula, spread evenly.
• Refrigerate the bars for at least 2 hours before cutting (or freeze for 1 hour).
• Lift the bars out of the pan using the foil as handles.
• Remove the foil and cut into 24 bars; serve chilled, dusted very lightly with freshly grated nutmeg.

WHITE CHOCOLATE EGGNOG FUDGE

Steps:

• Yield: 2-1/2 lbs
• Prep Time: 30 minutes
• Combine sugar, butter and eggnog in a heavy 2-1/2 to 3 quart saucepan;.
• bring to a full boil, stirring constantly.
• Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234 deg F, stirring constantly to prevent scorching.
• Remove from heat;
• stir in white chocolate pieces and nutmeg until chocolate is
• melted.
• Add marshmallow creme, nuts and rum extract.
• Beat until well blended.
• Pour into buttered 8 or 9 inch square pan.
• Cool at room temperature;
• cut into squares.
• If fudge is too soft after cooling, chill.

WHITE CHOCOLATE EGGNOG

Steps:

• In a punch bowl, combine the egg nog, rum, and white chocolate liqueur. When you are ready to serve, whisk the egg nog to make it frothy and pour the mixture into cups. Place 1 heaping tablespoon of the whipped topping into each cup. Garnish each with the grated white chocolate and a sprinkling of pumpkin pie spice.

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.