Eggnog isn't just for drinking as this Christmas cookie recipe proves. There's no actual eggnog in it, but it's got the milk, nutmeg, and rum (if you like) among its ingredients.

Jessie Sheehan
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Ingredients

Directions

  • Preheat oven to 350°F. Line a 13x9-inch baking pan with foil. Coat with nonstick cooking spray.

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  • For crust: In a large bowl combine butter, 2 tablespoons rum (if desired), and 2 teaspoons cinnamon. Stir in cracker crumbs and 1 cup coconut to combine. Transfer to prepared pan. Press firmly and evenly into bottom of pan. Freeze 20 minutes.

  • Bake crust 10 minutes or until lightly browned. Place on a wire rack.

  • For topping: In a medium bowl whisk together sweetened condensed milk, 3 tablespoons rum (if desired), vanilla, remaining 2 teaspoons cinnamon, the nutmeg, and cloves. Sprinkle walnuts, chocolates, and baking chips over crust. Top with remaining 1 cup coconut. Drizzle evenly with sweetened condensed milk mixture.

  • Bake 25 to 30 minutes or until filling is set and is lightly browned, rotating pan once halfway through baking. Let cool on a wire rack. Lift bars out with foil. Remove foil. Cut into squares. Store in an airtight container in the refrigerator up to 3 days. Makes 24 bars.

Nutrition Facts

302 calories, (11 g saturated fat, 3 g polyunsaturated fat, 2 g monounsaturated fat), 20 mg cholesterol, 103 mg sodium, 31 g carbohydrates, 2 g fiber, 23 g sugar, 4 g protein.

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