How to make the perfect Chocolate Chip Eggnog Bars

The recipe How to make the perfect Chocolate Chip Eggnog Bars can be made in about 45 minutes. This recipe makes 9 servings with 282 calories, 4g of protein, and 20g of fat each. For 60 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of all purpose flour, nutmeg, egg, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for Christmas. It is brought to you by spoonacular user lizzy010. It works well as a beverage. Similar recipes include How to make the perfect Chocolate Chip Eggnog Bars, How to make the perfect Chocolate Chip Eggnog Bars, and Eggnog Chocolate Chip Bread with Brown Butter Eggnog Glaze.

Servings: 9

Preparation duration: 10 minutes

Cooking duration: 35 minutes

Please support us.   Please supports us. Become a Patron!

 

Ingredients:

1/2 tbsp all purpose flour

8 oz cream cheese softened

1 egg

1/4 cup eggnog

1/4 cup granulated sugar

1/4 tsp nutmeg

12 OREO Cookies

1/3 cup chocolate chips semi sweet

4 tbsp unsalted butter

Equipment:

aluminum foil

oven

frying pan

food processor

Cooking instruction summary:

Instructions Preheat oven to 300 degrees. Line an 8x8 pan with foil and spray with a non-stick spray. In a food processor, pulse the OREOs until finely crushed. Add in the butter and pulse again until well combined. Spread the mixture onto the bottom of your prepared pan and set aside. Wipe out the food processor and toss in the cream cheese and sugar. Pulse until nice and creamy, leaving no lumps behind. Add in the flour, eggnog and eggs, pulsing until well combined. Fold in the chocolate chips and pour the mixture onto the crust layer in your pan. Toss a few chocolate chips on top for appearance, if you like. Bake for 35-40 minutes, just until edges are set. Cool completely on the counter. Then, move to the fridge for a few hours to chill. When ready to serve, remove the bars from the pan by lifting the foil. Then, sprinkle the nutmeg on top. Store in refrigerator.

 

Step by step:


1. Preheat oven to 300 degrees. Line an 8x8 pan with foil and spray with a non-stick spray.

2. In a food processor, pulse the OREOs until finely crushed.

3. Add in the butter and pulse again until well combined.

4. Spread the mixture onto the bottom of your prepared pan and set aside.

5. Wipe out the food processor and toss in the cream cheese and sugar. Pulse until nice and creamy, leaving no lumps behind.

6. Add in the flour, eggnog and eggs, pulsing until well combined. Fold in the chocolate chips and pour the mixture onto the crust layer in your pan. Toss a few chocolate chips on top for appearance, if you like.

7. Bake for 35-40 minutes, just until edges are set. Cool completely on the counter. Then, move to the fridge for a few hours to chill.

8. When ready to serve, remove the bars from the pan by lifting the foil. Then, sprinkle the nutmeg on top. Store in refrigerator.


Suggested for you

Herb and Cheddar Cordon Bleu
Broccoli Cheddar Soup, A Panera Bread Co. Copycat
Arroz Con Leche
Vegan Taco bowls with Cilantro Lime Cauliflower Rice
Coastal Avocado Salad with Grapes and Shrimp
Broccoli Cheddar Soup, A Panera Bread Co. Copycat
Toasted Marshmallow Ice Cream
Classic Vanilla-Orange Sugar Cookies
Alouette Chicken Paprika
5-Minute Blueberry Chia Jam
Support Us

Become a Patron!

Food Trivia

Australians are the world's biggest meat eaters, consuming almost 200lbs each every year, closely followed by Americans.

Food Joke

When a woman breast feeds in public it's called natural, but when I do it, the woman calls the cops.

Popular Recipes
Overloaded Bruschetta

My San Francisco Kitchen

Cilantro Lime Asparagus and Rice with SeaPak Shrimp

Dizzy Busy and Hungry

Cider-Braised Pork Shoulder With Caramelized Onion and Apple Confit

Foodista

Thai Rice Pancakes

Vegetarian Times

Sonic Drive-In Fritos Chili Cheese Wrap

Copy Kat