Nutty Eggnog Bars
These Nutty Eggnog Bars are filled with Macadamia nuts and are drizzled with an eggnog glaze. 
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No one wants to drag five kids around fighting the holiday crowds. It’s just not worth it. If it can’t be bought on Amazon Prime then I’m out. I’ve been really trying to use up the three containers of eggnog in the fridge with recipes.
For someone who says he loves eggnog, my husband sure isn’t doing his part to drink it all. I’ve been saving my calories for endless sugar cookies and Oreo truffles.
These bars were an exception. I’ve been drooling over them for over a year and finally got around to making them. They’re incredible chewy with bits of macadamia nuts throughout. They’re finished off with a light eggnog glaze. 
Let the drizzle set if you can wait that long.
Nutty Eggnog Bars
Ingredients
Instructions
- Preheat oven to 350 degrees and line a 13x9 pan with foil and spray the foil with cooking spray.
- In a medium saucepan, over medium heat, cook sugar and butter, stirring, until butter is melted. Remove from heat and cool slightly so your eggs don't cook in the next step.
- Stir eggs and vanilla into the sugar mixture.
- Add flour, baking powder, and nutmeg; stir to combine. Stir in nuts.
- Spread the dough in the prepared pan. Mixture will be thick.
- Bake for 25-30 minutes or until edges begin to pull away from the pan and tops is lightly browned.
- Cool in the pan on a wire rack. Cut into bars or diamond shapes when cool.
- In a small bowl combine powdered sugar, vanilla and 2 tablespoons of eggnog. Add additional eggnog, 1 teaspoon at a time, if necessary to make the glaze a piping consistency. Pipe icing over bars. You can spoon the mixture into a Ziploc bag and snip off the corner to make it easier. Let drizzle set.
Notes
I love bar cookies. Often that form of cookie allows a leeway in creativity that produces some mighty
fine taste treats. This is one of those examples. Eggnog all year round.
I just want to take a huge bite of the computer screen right now. These look so so SO GOOD!