Apricot Eggnog Bars

Name: Apricot Eggnog Bars
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 dozen.
Ingredients: 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

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

Ingredients

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

Directions

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.