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Apricot Eggnog Bars


  • 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 egg, lightly beaten


  • 1. 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.
  • 2. Chop 8 oz. white chocolate. In a small saucepan, melt chopped chocolate; cool. Sprinkle apricots over crust.
  • 3. 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.
  • 4. 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.
  • 5. 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.

Nutrition Facts

1 bar: 446 calories, 30g fat (16g saturated fat), 88mg cholesterol, 281mg sodium, 38g carbohydrate (23g sugars, 2g fiber), 8g protein.


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