Fudgy Eggnog Bars with Eggnog Glaze
Now it’s time for the eggnog edition.
I usually want one or two mugs of eggnog per season, and then find myself with a whole carton to use. That’s when it’s time to start baking with it.
Fudgy is the only word that describes the bars. They’re like biting into a piece of soft eggnog fudge that’s the eggnog equivalent of moist, fudgy brownies.
They’re rich, soft, supremely moist, tooth-sinkingly dense, and satisfying. If you’re looking for a fluffy slice of eggnog bread, they’re not that. You could add a teaspoon of baking powder to give them some lift, but I’m partial to the dense, fudgy texture.
It’s an easy, no-mixer recipe that’s packed with big eggnog flavor. If you’re an eggnog fan, you’re going to love the bars. There’s eggnog in the batter, but it’s the eggnog glaze that just makes the bars. It adds such a huge additional boost of eggnog flavor.
After pouring the glaze over the warm bars, it seeps down and soaks in, and makes the bars even moister, softer, and fudgier.
The cookie bars are what McCormick calls the ‘Cookies Reimagined trend‘ on their Flavor Forecast. It’s about taking classic cookie flavors and using them in a new form to create decadent, imaginative desserts. Move over traditional milk and cookies and make room for eggnog cookie bars.
Between the warming spices of cinnamon and nutmeg, coupled with the sweet eggnog glaze, the bars will instantly put you in the holiday spirit.
Fudgy Eggnog Bars with Eggnog Glaze
Fudgy is the only word that describes the bars. They’re like biting into a piece of soft eggnog fudge that’s the eggnog equivalent of moist, fudgy brownies. They’re rich, soft, supremely moist, tooth-sinkingly dense, and satisfying. It’s an easy, no-mixer recipe that’s packed with big eggnog flavor. The eggnog glaze that just makes the bars and after pouring it over the warm bars, it seeps down and soaks in, and makes the bars even moister, softer, and fudgier. Bring your sweet tooth because they’re on the sweeter side. Between the warming spices of cinnamon and nutmeg, coupled with the sweet eggnog glaze, the bars will instantly put you in the holiday spirit.
3/4 cup white chocolate chips
1/2 cup unsalted butter (1 stick), melted
1 large egg
2/3 cup granulated sugar
1/2 cup eggnog (lite or low-fat okay)
2 teaspoons McCormick Pure Vanilla Extract (or McCormick Rum Extract)
1 3/4 cups all-purpose flour
1 teaspoon McCormick Ground Cinnamon
1 teaspoon McCormick Ground Nutmeg
1/4 teaspoon salt, or to taste
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- Bars – In a large, microwave-safe bowl add the white chocolate, butter, and heat to melt, about 2 minutes on high power. Stop to check and stir after 1 minute, and then heat in 20-second bursts, stopping to stir after each burst, until mixture can be stirred smooth. White chocolate is very prone to scorching and seizing up, so watch it carefully and don’t overheat.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, sugar, eggnog, vanilla, and whisk until combined.
- Add the flour, cinnamon, nutmeg, salt, and stir until just combined; don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 29 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter; set aside and make the glaze.
- Glaze – In a medium bowl, add confectioners’ sugar, 1/3 cup eggnog, vanilla, and whisk until smooth. As necessary, add additional eggnog (or sugar) to reach desired glaze consistency. Glaze should be fairly thin and easily pourable.
- Evenly pour glaze over bars (they don’t have to be cooled completely), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
- Sprinkle with nutmeg as desired.
- Allow bars to cool in pan uncovered for at least 2 to 3 hours, (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. Bars will keep airtight at room temperature for a few days (I’m comfortable storing glazed items at room temp for a few days; then move into the fridge if you have any left), or in the freezer for up to 6 months.
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Fudgy Pumpkin Bars with Vanilla Bean Browned Butter Glaze – Bars so soft they’re like biting into pumpkin fudge!! The glaze is amazing!
Lemon Lemonies – Like brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!
Baked Eggnog Vanilla Donuts with Eggnog Rum Glaze – The recipe can be made as muffins if you don’t have a donut pan!
Eggnog Chai Smoothie – Smooth, creamy, and a creative and easy way to use your eggnog!
Post is brought to you by McCormick. The recipe, text, images, and opinions expressed are my own.