Southern Snacks Cookbook

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Eggnog Bars

Eggnog Bars

I can’t make it through the holiday season without the flavor of eggnog.  I cook and bake with eggnog in all sorts of ways, from Overnight Eggnog French Toast Caserole to Eggnog Pie and I fall for all the eggnog seasonal flavors on the grocery shelves.  That perfect holiday richness with the whiff of nutmeg really puts me in the holiday spirit.

These simple bars are a perfect take-along to a party or great wrapped up as a gift.  I like them with a mug of eggnog or steaming cup of hot chocolate.

Eggnog Bars

½ cup (1 stick) butter, room temperature

¾ cup light brown sugar

1 egg

1 teaspoon vanilla

½ cup refrigerated dairy egg nog

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon nutmeg, plus more for sprinkling

1 cup white chocolate chips

Preheat the oven to 350°. Line an 8 by 8 inch pan with nonstick foil or parchment paper with some overhang on each end, which makes it easier to remove, then slice the bars.

Beat the butter and sugar together with an electric mixer until light and creamy.  Add the egg, beating well, then add the eggnog and vanilla.  Beat until thoroughly combined. Don’t worry if the mixture looks a little curdled.

Add the flour, baking powder and nutmeg and beat until the batter is completely incorporated and smooth.  Stir in the white chocolate chips.  Scrape the batter into the prepared pan and spread it into an even layer. Sprinkle a bit of nutmeg over the top of the batter. Bake the bars for 30 minutes, or until a tester comes out clean.

Cool the bars in the pan for 10 minutes, then gently lift them out using the overhanging foil and palce on a rack to cool completely. Cut into small squares.

The bars will keep for 2 days in an airtight container between sheets of waxed paper.

Makes 16 bars


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