White Chocolate Eggnog Bars Recipes

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.

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.

WHITE CHOCOLATE EGGNOG

Steps:

• In a medium bowl beat egg whites with a mixer on medium until stiff peaks form (tips stand straight).
• In a large bowl vigorously whisk together egg yolks, sugar, and salt 1 minute or until lightened in color and texture.
• In a large saucepan combine milk and half-and-half. Bring just to a simmer over medium (don't let it boil). Gradually add hot milk to egg yolk mixture, whisking constantly. Return all to saucepan. Whisking constantly, cook over medium until mixture has thickened slightly and coats the back of a spoon. Reduce heat to its lowest setting. Whisk in chopped chocolate until completely melted. Stir in vanilla and nutmeg. Gently stir in beaten egg whites. Whisk in brandy (if using). Top with grated fresh nutmeg and/or shaved white chocolate. Makes 10 servings.

WHITE CHOCOLATE CEREAL BARS

Steps:

• In a Dutch oven, combine marshmallows, baking chips and butter. Cook and stir over medium-low heat until melted. Remove from heat. Add cereal; stir to coat., Transfer to a greased 13x9-in. pan; gently press mixture evenly into pan. Cut into bars.

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.

EGGNOG-WHITE CHOCOLATE BARK

Steps:

• Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until almost melted, stirring every 30 sec. Stir until chocolate is completely melted.
• Stir in remaining ingredients until blended; spread immediately onto foil-covered baking sheet.
• Refrigerate 4 hours or until firm. Break into pieces.

HOLIDAY EGGNOG BARS

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.

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.