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Apricot Eggnog Bars

 Apricot Eggnog Bars
One year I thought it would be great to have a caroling party and serve several beverages, include eggnog, which no one touched. Since I did not want to toss out a half gallon of it, I looked for a recipe to use it up. In the end, I took a little for several recipes I found and came up with this delightful treat. —Barbara Lento, Houston, Pennsylvania
12 ServingsPrep: 20 min. Bake 35 min. + chilling


  • 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
  • 3/4 cup sliced almonds
  • 1/2 cup butter, melted
  • 9 ounces white baking chocolate, divided
  • 3/4 cup chopped dried apricots
  • 1 package (8 ounces) cream cheese, softened
  • 2 teaspoons apricot brandy
  • 2 cups eggnog
  • 1 egg, lightly beaten


  • In a small bowl, combine the crushed cookie crumbs, almonds and
  • butter. Press onto the bottom of an ungreased 11-in. x 7-in. baking
  • dish. Bake at 350° for 8-10 minutes or until golden brown. Cool
  • on a wire rack.
  • Chop 8 oz. white chocolate. In a small saucepan, melt chopped
  • chocolate; cool. Sprinkle apricots over crust.
  • In a large bowl, beat cream cheese until smooth. Beat in the melted
  • chocolate and brandy. Gradually beat in eggnog. Add egg; beat on low
  • speed just until combined. Pour over crust.
  • Place baking dish in a larger baking pan; add 1 in. of boiling water
  • to larger pan. Bake, uncovered, at 350° for 35-40 minutes or
  • until center is just set (mixture will jiggle).
  • Remove baking dish from water bath; cool on a wire rack. Cover and

2 of 2

Apricot Eggnog Bars (continued)

Directions (continued)

  • refrigerate for 2 hours or until firm. Chop and melt remaining
  • chocolate; drizzle over top. Cut into bars. Refrigerate leftovers.
  • Yield: 1 dozen.
Nutritional Facts: 1 bar equals 446 calories, 30 g fat (16 g saturated fat), 88 mg cholesterol, 281 mg sodium, 38 g carbohydrate, 2 g fiber, 8 g protein.