Fudgy Eggnog Bars with Eggnog Glaze — The eggnog equivalent of fudgy brownies crossed with eggnog fudge! Best use ever of eggnog!!
Fudgy Eggnog Bars Recipe
I’ve made versions of these bars with lemon, bananas, and pumpkin.Now it’s time for the eggnog edition.
I usuallywant one or two mugs of eggnog per season, and then find myselfwith a whole carton to use. That’s when it’s time to start baking with it.
Fudgyis the only word that describes the bars. They’re like biting into a piece of soft eggnogfudge that’s the eggnogequivalent of moist, fudgy brownies.
It’s an easy, no-mixer recipe that’s packed with big eggnog flavor. If you’re an eggnog fan, you’re going to love the bars. There’s eggnog in the batter, but it’s the eggnog glaze that justmakes the bars. It adds such a huge additional boost of eggnog flavor.
After pouring the glaze over the warm bars, it seeps down and soaks in, and makes the bars even moister, softer, and fudgier.
The cookie bars are what McCormick calls the ‘Cookies Reimagined trend‘ on their Flavor Forecast. It’s about taking classic cookie flavors and using them in a new form to create decadent, imaginative desserts. Move over, traditional milk and cookies, and make room for eggnog cookie bars.
Between the warming spices of cinnamon and nutmeg, coupled with the sweet eggnog glaze, the bars will instantly put you in the holiday spirit.
What’s in Eggnog Bars?
To make this easy eggnog dessert, you’ll need:
- White chocolate chips
- Unsalted butter
- Egg
- Granulated sugar
- Eggnog
- McCormick Pure Vanilla Extract
- McCormick Ground Cinnamon
- McCormick Ground Nutmeg
- Salt
- Confectioners’ sugar
How to Make Eggnog Bars
Gently melt the white chocolate chips in the microwave, then egg, sugar, eggnog, and vanilla. Add the flour, cinnamon, nutmeg,salt, andstir until just combined.
Turn the batter into a greased 8×8-inch pan, then bake until done. Let the bars cool slightly.
While the bars are cooling, make the eggnog glaze. Spread evenly over the bars, then allow bars to cool in pan uncovered for at least 2 to 3 hours
Can I Double This Recipe?
Yes! Double the ingredients and bake in a 9×13-inch baking dish.
How to Store These Bars
Bars will keep airtight at room temperature fora few days (I’m comfortable storing glazed items at room temp for a few days; then move into the fridge if you have any left), or in the freezer for up to 6 months.
Tips for Making Eggnog Cookie Bars
These are rich, soft, supremely moist, tooth-sinkingly dense, and satisfying. If you’re looking for a fluffy slice of eggnog bread,they’re not that. You could add a teaspoon of baking powder to give them some lift, but I’m partial to the dense, fudgy texture.
You’re welcome to use lite or low-fat eggnog, if desired.
Note that the bars can still be slightly warm when you pour on the glaze. They have to set for a couple hours before you can slice into them anyways!
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4.89 from 9 votes
Fudgy Eggnog Bars with Eggnog Glaze
By Averie Sunshine
The eggnog equivalent of fudgy brownies crossed with eggnog fudge! Best use ever of eggnog!!
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Cooling Time: 2 hours hours 15 minutes minutes
Total Time: 3 hours hours
Servings: 9
Ingredients
Bars
- ¾ cup white chocolate chips
- ½ cup unsalted butter, 1 stick, melted
- 1 large egg
- ⅔ cup granulated sugar
- ½ cup eggnog, lite or low-fat okay
- 2 teaspoons McCormick Pure Vanilla Extract (or McCormick Rum Extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon McCormick Ground Cinnamon
- 1 teaspoon McCormick Ground Nutmeg
- ¼ teaspoon salt, or to taste
Glaze
- 2 cups confectioners’ sugar
- about 1/3 cup eggnog, or as necessary for consistency
- ½ teaspoon McCormick Pure Vanilla Extract (or McCormick Rum Extract
- McCormick Ground Nutmeg, for sprinkling
Instructions
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
Bars:
In a large, microwave-safe bowl add the white chocolate, butter, and heat to melt,about 2 minutes on high power. Stop to check and stir after 1 minute, and then heat in 20-second bursts, stopping to stir after each burst, until mixture can be stirred smooth. White chocolate is very prone to scorching and seizing up, so watch it carefully and don’t overheat.
Wait momentarily before adding the egg so you don’t scramble it. Add the egg, sugar, eggnog, vanilla, and whisk until combined.
Add the flour, cinnamon, nutmeg,salt, andstir until just combined; don’t overmix.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 29 to 30minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter; set aside and make the glaze.
Glaze:
In a medium bowl, add confectioners’ sugar, 1/3 cup eggnog, vanilla, and whisk until smooth. As necessary, add additional eggnog(or sugar) to reach desired glaze consistency. Glaze should be fairly thin and easily pourable.
Evenly pour glaze over bars (they don’t have to be cooled completely), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
Sprinkle withnutmeg as desired.
Allow bars to cool in pan uncovered for at least 2 to 3 hours, (or overnight and cover with a sheet of foil) before slicing and serving so glaze canset up.
Notes
Storage: Bars will keep airtight at room temperature fora few days (I’m comfortable storing glazed items at room temp for a few days; then move into the fridge if you have any left), or in the freezer for up to 6 months.
Adapted from Lemon Lemonies, Fudgy Banana Bars, Fudgy Pumpkin Bars.
Nutrition
Serving: 1, Calories: 461kcal, Carbohydrates: 68g, Protein: 5g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 6g, Cholesterol: 65mg, Sodium: 95mg, Fiber: 1g, Sugar: 49g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Post is brought to you by McCormick. The recipe, text, images, and opinions expressed are my own.
