White Chocolate Eggnog Bars

By bakers_delight85

Ingredients

• CINNAMON GRAHAM CRACKER CRUST:
• 2 cups cinnamon graham cracker crumbs
• 9 Tbsp. unsalted butter, melted
• EGGNOG FILLING:
• 12 ounces cream cheese, softened
• 2/3 cup granulated sugar
• 2 tsp. cornstarch
• 1 large egg
• 2 large egg yolks
• 1/3 cup heavy cream
• 3 Tbsp. brandy or dark rum
• 1-1/2 tsp. vanilla extract
• 1/4 tsp. freshly grated nutmeg
• WHITE CHOCOLATE TOPPING:
• 1/2 cup heavy cream
• 5 ounces good-quality white chocolate, chopped
• GARNISH:
• Freshly grated nutmeg

Details

Servings 24

Preparation

Step 1

Make the Crust: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a 9x13-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two short ends of the pan. Lightly grease the foil. In a medium bowl, combine the graham cracker crumbs and melted butter. Transfer the crumbs to the prepared pan and pat them into an even layer. Bake the crust for 8 minutes, or until it is slightly puffed and set. Place the pan on a wire rack and let cool while you make the filling. Reduce the oven temperature to 325 degrees F. 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 the sides of the bowl as necessary. Beat in the heavy cream, brandy or rum, vanilla extract and nutmeg. Scrape the filling into the slightly cooled crust. Bake for 15 to 20 minutes, until the filling is set. Place the pan on a 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 gentle boil. Remove the pan from the heat and immediately add the 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 aluminum foil as handles. Remove the foil and cut into 24 bars. Serve chilled, dusted very lightly with freshly grated nutmeg. Store in an airtight container in the refrigerator for up to a week.