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Creamy Egg Nog Squares

Today is officially my dad’s birthday (he’s a new year’s baby) and I wasn’t sure exactly what I wanted to make him but I know he likes egg nog, so I picked some up at the store and hoped I would find a good recipe to make for him. I had a lot of baking to do today so I decided to go with something simple, like bars, but regardless I know he’ll love them.

Creamy Egg Nog Bars

Adapted from Martha Stewart

Crust

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1/2 cup confectioners’ sugar, plus more for dusting
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour (spooned and leveled)

Filling

  • 4 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup vanilla spice egg nog
  1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper
  2. Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes
  3. Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan
  4. Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners’ sugar

Close-up of the crust

Close-up of the filling

The final product

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