Wednesday, December 19, 2007

Eggnog Bars


More than a year ago, I took 125 Cookies by Elinor Klivans out of the library and fell in love with it. I had to have it! It was full of so many different kinds of cookie recipes with a little story before each one, general tips for packaging and sending cookies, and every recipe has some general tips including freezing and doubling guidelines. I think it's not a very popular cookbook as Amazon.ca didn't have it in stock at the time, and when I just checked now Amazon.com didn't either. (I ordered mine through the "used & new" link on the Amazon page). You'd probably recognize Elinor Klivans' other cookbooks, Big Fat Cookies and Cupcakes! And oh my I just discovered another cookbook I want while looking her up on Amazon, The Essential Chocolate Chip Cookie Cookbook.


Anyway, even though I've had this cookbook for a while, I've yet to make anything from it. I came across the eggnog bar recipe and thought it would be a perfect addition to our Christmas goodies. It's actually more of an eggnog cheesecake bar, but is delicious whatever you call it! It has no eggnog in it, but does have rum, nutmeg and cinnamon. The crust to eggnog cheesecake ratio is about 50/50 which I love, as I am a real crust lover. As for how it tastes, yes it is delicious but it's not super eggnog-y. Next time I'd add more spices, and make sure that I use dark rum (I used light rum). Maybe even add extra rum. The recipe also suggests that it makes 12 servings, but I cut it into about 30 little squares, which are just big enough to nibble on while also being able to eat other treats!


Eggnog Bars
slightly adapted from 125 Cookies (Elinor Klivans)

Nutmeg Graham Cracker Crust
2 3/4 cups graham cracker crumbs
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
10-12 tablespoons (1.25-1.5 sticks) unsalted butter, melted*

Eggnog Filling
12 ounces cream cheese, softened 3 to 4 hours at room temperature
1/2 cup sugar
1 tablespoon unbleached all-purpose flour
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 teaspoon vanilla extract
2 tablespoons dark rum
1/4 cup whipping cream
1/2 teaspoon ground nutmeg

Make the crumb crust:
Position a rack in the middle of the oven. Preheat the oven to 325F. Line a 13 x 9 x 2-inch pan with parchment paper, letting the parchment paper extend over the ends of the pan.

Put the graham cracker crumbs, cinnamon, and nutmeg in a large bowl and mix together. Add the melted butter and stir until the crumbs are evenly moistened with the butter. Transfer the crumbs to the prepared pan. Using your fingers, press the crumbs evenly over the bottom and 1/2 inch up the sides of the parchment paper. Bake the crust for 8 minutes**. Cool the crust while you make the filling.

Make the filling:
Increase the oven temperature to 350F.

Put the cream cheese in the large bowl of an electric mixer. Mix on low speed until smooth, about 1 minute, and blend in the sugar and flour. Add the egg and egg yolk and blend in until smooth. Stop the mixer and scrape the sides of the bowl. Mix in the vanilla, rum and whipping cream. Pour the filling into the crumb crust. Sprinkle the nutmeg evenly over the top.

Bake about 25 minutes, or until the filling looks set when you give the pan a gentle shake.

Cover the pan loosely with paper towels or a tea towel and cool for 1 hour at room temperature. Take the paper towels or tea towel off of the top and refrigerate for 1 hour. Cover with plastic wrap and chill thoroughly in the refrigerator at least 6 hours or overnight.

*Original recipe calls for 8 tablespoons (1 stick) of butter, which is what I tried originally but the crust was so crumbly even after baking it. So I drizzled and spread more melted butter on top. In my notes I wrote 10-12 tablespoons butter.
**I ended up baking it for probably 15 minutes, but I'll leave the original suggested baking time in there because I did the crust a bit differently. Just bake it until it's firm and at a point where you'd want to eat it, as it's not getting any more baking after this.

15 comments:

Vegetation said...

Mmmm these look so yummy!

VeggieGirl said...

oh man, if I had a dime for every recipe I have yet to make from a LOT of my cookbooks... I'm glad you were able to make these Eggnog Bars, from the "125 Cookies" cookbook - just in time for Christmas!! :0D

Deborah said...

These sound so festive!! I just ordered her cupcake book and can't wait to receive it!

Claire said...

I agree with you about the crust!!! I don't know that I'd like the rum, but everything else looks great. I just LOVE the little flecks of spices in the cheesecake part.

Patricia Scarpin said...

I have "Big Fat Cookies" (in fact, I have just posted a recipe from it), and love it!
Gotta look the other books up, too.

Your bars look wonderful, I wish I could have one right now!

kickpleat said...

i'm not a huge fan of eggnog but those look fantastic!! yum.

Helene said...

I never seen an eggnog bar, but let me tell you those looks so yummy!

Evie said...

yessssss
i really want to make these for christmas day ... plus they have rum in them just like real eggnog...
nice work!

Peabody said...

Fabulous...I have never seen eggnog bars...very unique.

Cookie baker Lynn said...

My husband loves eggnog so I know he'd go nuts for these bars!

Julie said...

I got so excited when I saw they were eggnog bars! I'm a little bummed that they don't taste like eggnog, but I'm also a big cheesecake fan. =D They look delicious!

eatme_delicious said...

vegetation: Thanks!

veggiegirl: Yea there are so many yummy sounding recipes out there!

deborah: Ooo can't wait to see the cupcakes you make from it!

claire: Yea I was really happy with how the nutmeg flecks looked on top too. :)

patricia: Oh I saw that recipe and saved it! :) Thanks.

kickpleat: Thanks!

helene: Thanks!

evie: I posted them for you. :) Hope you like them!

peabody: Thanks!

cookie baker lynn: Hope he likes them. :)

julie: Thanks!

Anonymous said...

I added more cinnamon and replaced the rum with actual eggnog, and they tasted more like a cheese cake then a cookie!

Anonymous said...

mostly i dont commnt but this time icant stop me your hello dolly brs r great i am try today

Ivy said...

Hi
Thnka for posting this! I was meaning to make these for the holidays, and then I had to travel because of a death in the family. There's nothing more therapeutic than baking, and I've got access to a kitchen tomorrow, so I'd love to make these. Just when I think all is lost, there's great food bloggers like you to the rescue!Nice site!

Thanks!