White Chocolate Eggnog Bars Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray.
• Whisk the flour, nutmeg and salt in a medium bowl. Whisk the melted butter, granulated sugar, eggs, egg yolks, brandy and vanilla in a large bowl until smooth. Whisk in the flour mixture until smooth. Spread the batter in the prepared baking dish. Bake until the top is shiny and slightly cracked, about 40 minutes. Let cool completely in the pan.
• Lift the bars out of the pan using the foil overhang; dust with confectioners' sugar and sprinkle with nutmeg. Slice into 1 1/2-inch squares.

Steps:

• In a punch bowl, combine the egg nog, rum, and white chocolate liqueur. When you are ready to serve, whisk the egg nog to make it frothy and pour the mixture into cups. Place 1 heaping tablespoon of the whipped topping into each cup. Garnish each with the grated white chocolate and a sprinkling of pumpkin pie spice.

Steps:

• Make the crust: position oven rack in the center of oven; preheat to 350°; line a 13x9 inch baking pan with foil so that the foil extends 2 inches beyond the short ends of the pan; lightly grease the foil.
• In a bowl, combine graham cracker crumbs and melted butter; transfer crumbs to prepared pan and pat them into an even layer.
• Bake for 8 minutes, or until it is slightly puffed and set.
• Place pan on a wire rack and let cool while you make the filling; decrease oven temperature to 325°.
• Make the filling: in the bowl of an electric mixer, using the paddle attachment, beat the cream cheese and sugar at medium speed until smooth and light, about 1 minute.
• Beat in the cornstarch; add the egg and egg yolks, one at a time, beating until blended and scraping down sides of bow as needed.
• Beat in the heavy cream, brandy/rum, vanilla, and nutmeg.
• Scrape filling into the slightly cooled crust; bake for 15-20 minutes, until the filling is set.
• Place pan on wire rack and cool for 30 minutes.
• Refrigerate the bars for at least 1 hour, until chilled.
• Make the topping: in a small saucepan, bring the cream to a gently boil.
• Remove pan from heat and immediately add white chocolate.
• Let the mixture stand for 30 seconds to melt the chocolate, then stir until the chocolate is completely melted and the mixture is smooth.
• Set the topping aside to cool, stirring occasionally, for 15 minutes or until thickened.
• Pour the topping over the chilled bars, and using a small offset metal spatula, spread evenly.
• Refrigerate the bars for at least 2 hours before cutting (or freeze for 1 hour).
• Lift the bars out of the pan using the foil as handles.
• Remove the foil and cut into 24 bars; serve chilled, dusted very lightly with freshly grated nutmeg.

Steps:

• Yield: 2-1/2 lbs
• Prep Time: 30 minutes
• Combine sugar, butter and eggnog in a heavy 2-1/2 to 3 quart saucepan;.
• bring to a full boil, stirring constantly.
• Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234 deg F, stirring constantly to prevent scorching.
• Remove from heat;
• stir in white chocolate pieces and nutmeg until chocolate is
• melted.
• Add marshmallow creme, nuts and rum extract.
• Beat until well blended.
• Pour into buttered 8 or 9 inch square pan.
• Cool at room temperature;
• cut into squares.
• If fudge is too soft after cooling, chill.

Steps:

• Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until almost melted, stirring every 30 sec. Stir until chocolate is completely melted.
• Stir in remaining ingredients until blended; spread immediately onto foil-covered baking sheet.
• Refrigerate 4 hours or until firm. Break into pieces.