Recipes and Cooking Creamy Eggnog Bars 4.4 (11) 1 Review These creamy, nutmeg-spiked dessert bars are guaranteed to be a party favorite. Using a sugar cookie mix makes them quick and simple to prepare. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 27 mins Cool Time: 1 hrs Chill Time: 1 hrs Total Time: 2 hrs 57 mins Yield: 36 bars Ingredients 1 17.5 ounce package sugar cookie mix 2 tablespoon all-purpose flour ½ cup butter ½ cup finely chopped macadamia nuts 5 egg yolks 1 14 ounce can sweetened condensed milk ½ cup eggnog 1 tablespoon rum or 1 teaspoon rum extract 1 teaspoon vanilla ¼ teaspoon ground nutmeg ¾ cup whipping cream (optional) 2 tablespoon powdered sugar (optional) Macadamia nuts, chopped (optional) Freshly grated nutmeg or ground nutmeg (optional) Directions 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. 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. 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. Using the foil, lift the uncut bars out of the pan; pull foil from bar edges. Cut into bars. 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. Tips Layer bars between sheets of waxed paper in an airtight container; cover. Store for up to 3 days or freeze for up to 3 months. Rate it Print