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
Total TimePrep: 20 min. Bake 60 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, optional
- 2 cups eggnog
- 1 large Eggland's Best egg, lightly beaten
- In a small bowl, combine the crushed cookie crumbs, almonds and butter. Press onto the bottom of an ungreased 11x7-in. baking dish. Bake at 350° until golden brown, 8-10 minutes. 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, if desired, 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° until center is just set (mixture will jiggle), 55-60 minutes.
- Remove baking dish from water bath; cool on a wire rack. Cover and refrigerate until firm, about 2 hours. Chop and melt remaining chocolate; drizzle over top. Cut into bars. Refrigerate leftovers.
Editor's NoteThis recipe was tested with commercially prepared eggnog.
Nutrition Facts1 bar: 446 calories, 30g fat (16g saturated fat), 88mg cholesterol, 281mg sodium, 38g carbohydrate (23g sugars, 2g fiber), 8g protein.
Originally published as EGGNOGGERS in Taste of Home Christmas Annual 2011
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