Eggnog Gooey Butter Bars Recipe
Introduction
These Eggnog Gooey Butter Bars combine the rich, creamy flavors of eggnog with a soft, buttery base for a festive treat that’s perfect during the holidays. With a blend of cake mix and cream cheese, they’re delightfully gooey and easy to make.
Ingredients
- For crust:
- 1 box white cake mix
- 1/2 cup (1 stick) butter, melted
- 1 egg
- For eggnog filling:
- 1 (8 oz) package cream cheese, softened
- 3 eggs
- 1/2 tsp rum extract
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 1 (16 oz) box powdered sugar
- 1/4 cup eggnog
- 1/4 cup butter, melted
- Additional powdered sugar for dusting (optional)
Instructions
- Step 1: Preheat your oven to 350 degrees F. Line a 13×9-inch baking pan with foil, leaving the foil hanging over the edges for easy removal later. Spray the foil liberally with cooking spray and set aside.
- Step 2: In a large bowl, mix together the white cake mix, melted butter, and one egg until a thick dough forms. Press this dough evenly into the bottom of the prepared pan and set aside briefly.
- Step 3: Using a stand mixer, beat the softened cream cheese until smooth and creamy, about one minute. Add the eggs one at a time, beating well after each addition. Then mix in the rum extract, vanilla extract, ground nutmeg, and powdered sugar, beating until the mixture is smooth.
- Step 4: Finally, beat in the eggnog and melted butter until the filling is well combined and smooth. Pour this filling over the crust evenly.
- Step 5: Bake for 37 to 45 minutes, or until the top is golden brown and mostly set. The bars may jiggle slightly when you move the pan, but they should not slosh. They will continue to set as they cool. Remove from oven and allow to cool completely, about one hour.
- Step 6: Refrigerate the bars for about two hours to firm up completely. Once chilled, cut into squares and dust with powdered sugar if desired before serving.
Tips & Variations
- For a boozy twist, add a tablespoon of bourbon or spiced rum instead of rum extract.
- Use a hand mixer if you don’t have a stand mixer, just make sure the cream cheese is very soft to avoid lumps.
- Swap nutmeg for ground cinnamon for a warmer spice note.
- Dust with cinnamon sugar instead of powdered sugar for a subtle extra flavor.
Storage
Store leftover bars in an airtight container in the refrigerator for up to 5 days. These bars can also be frozen for up to one month; thaw in the refrigerator before serving. Reheat briefly at room temperature or serve chilled for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use eggnog concentrate or non-dairy eggnog?
Yes, you can substitute regular eggnog with your favorite brand of eggnog concentrate diluted as directed or a non-dairy eggnog alternative. This may slightly change the flavor but will keep the creamy texture intact.
What if I don’t have rum extract?
If rum extract is unavailable, you can leave it out or replace it with an equal amount of vanilla extract or a teaspoon of a favorite liquor like bourbon for a similar depth of flavor.
PrintEggnog Gooey Butter Bars Recipe
These Eggnog Gooey Butter Bars combine a rich, creamy eggnog-flavored filling with a moist white cake crust to create an irresistible holiday treat. Perfect for festive gatherings, these bars are easy to make and offer the delicious flavors of traditional eggnog in a convenient bar form.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 55 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For Crust:
- 1 box white cake mix
- 1/2 cup (1 stick) butter, melted
- 1 egg
For Eggnog Filling:
- 1 (8 oz) package cream cheese, softened
- 3 eggs
- 1/2 tsp rum extract
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 1 (16 oz) box powdered sugar
- 1/4 cup eggnog
- 1/4 cup butter, melted
- Additional powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Line a 13×9-inch baking pan with foil, extending the sides over the edges for easy removal later. Generously spray the foil with cooking spray and set the pan aside.
- Make the Crust: In a large bowl, combine the white cake mix, melted butter, and egg. Stir until a thick dough forms. Press this dough evenly into the prepared pan to form the crust and set aside briefly.
- Prepare the Eggnog Filling: Using a stand mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 1 minute. Gradually add the eggs one at a time, beating well after each addition. Mix in the rum extract, vanilla extract, and ground nutmeg. Then add the entire box of powdered sugar, mixing well until the batter is smooth. Finally, beat in the eggnog and melted butter until fully combined.
- Assemble and Bake: Pour the eggnog filling evenly over the prepared crust in the pan. Bake in the preheated oven for 37 to 45 minutes, until the top is golden brown and the filling is mostly set. The bars should still jiggle slightly but not be liquid. They will firm up as they cool.
- Cool and Chill: Remove the bars from the oven and allow them to cool completely on a wire rack, about 1 hour. After cooling, refrigerate for at least 2 hours to fully set.
- Serve: Once chilled and set, lift the bars out of the pan using the foil edges. Cut into squares and dust with additional powdered sugar if desired before serving.
Notes
- Use room temperature cream cheese for a smoother filling.
- Let the bars cool completely before refrigerating to ensure proper setting.
- You can substitute vanilla extract for rum extract if preferred.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- These bars can be served chilled or at room temperature.
Keywords: eggnog, gooey butter bars, holiday dessert, cream cheese bars, easy dessert, Christmas bars
