12 Days of Christmas Cookies: Day 7
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Welcome to Day 7 of the 12 Days of Christmas Cookies! We’ve passed the halfway mark, but the festive spirit—and the delicious treats—are only getting better. Today’s recipe is the ultimate indulgence: Eggnog Millionaire Bars with Rum Caramel. These decadent bars combine the holiday flavors of creamy eggnog with the richness of caramel, a hint of rum, and a buttery blondie that’s equal parts nostalgic and decadent.
If you’re a fan of eggnog, this dessert is a must-try. Even if you’re on the fence about the holiday beverage, the way its spiced, velvety notes complement the caramel will have you reaching for a second bar. Perfect for gifting, holiday parties, or simply treating yourself, these bars are pure Christmas luxury.
So grab your apron and let’s dive into the recipe!
Eggnog Millionaire Bars with Rum Caramel
32
Bars25
minutes25
minutesThese eggnog millionaire bars are equal parts nostalgic and decadent. Rich, golden rum caramel and white chocolate, layered on top of soft and chewy eggnog bars will ensure that these bars make you feel as rich as they taste while eating them
Ingredients
- Eggnog Blondies
10 Lindt Lindor white chocolate truffles (230 grams) (or sub 1 cup white chocolate chips)
1/4 cup unsalted butter, softened (56 grams)
1 cup sugar (200 grams)
1 egg yolk (about 15 grams)
1/2 cup eggnog (125 grams)
1 teaspoon vanilla or rum extract
3 teaspoons nutmeg
2 teaspoons kosher salt
1 cup all-purpose flour (120 grams)
1 cup cake flour (115 grams)
- Rum Caramel
1 cup sugar (200 grams)
1/4 cup butter (56 grams)
1/2 cup heavy cream (120 mL)
1 Tablespoon rum
1 1/2 teaspoons rum extract
1 teaspoon apple cider vinegar
1/4 teaspoon kosher salt
- White Chocolate Ganache
1 1/2 cups white chocolate (330 grams)
3 Tablespoons heavy cream (45 grams)
2 Tablespoons of unsalted butter, softened (28 grams)
1/4 cup butterscotch chocolate for decorating (optional)
Nutmeg for decorating
Turbinado sugar for decorating
Directions
- For the Eggnog Blondies
- Preheat an oven to 350°F.
- Soften the white chocolate truffles in a microwave for about 30 seconds.
- In a mixer with the paddle attachment, beat the white chocolate truffles until smooth.
- Add in the butter and sugar and beat until combined.
- Add in the egg yolk, eggnog, vanilla extract, nutmeg, and salt and slowly beat until combined.
- Slowly fold in the the flour until combined.
- Line and 9×13 inch pan with parchment and spread the batter evenly in the pan.
- Bake for 22-25 minutes. Do not over bake – the bars should be dense and doughy looking
- For the Rum Caramel
- In a heavy-bottom pan over medium heat, melt the sugar. Clumps will form before it melts down. This will take about 5 minutes. Be careful not to burn the sugar.
- Once the sugar is completely melted, add in the butter. Whisk it quickly until combined. The mixture will bubble up when the butter is added.
- Continue stirring the mixture as you stream in the heavy cream. The mixture will bubble up again with this addition.
- Cook the caramel until it reaches about 240°F.
If you do not have a candy thermometer, you can test the caramel’s doneness by dropping a small amount of caramel into a bowl of ice water. When the caramel forms a soft, pliable ball, it is ready. - Remove from heat and whisk in the remaining ingredients. Set aside to cool slightly (about 5-10 minutes).
- Once the caramel has cooled slightly, spread it evenly over the baked blondies. Set in the refrigerator to cool.
- White Chocolate Ganache
- Over a double boiler on medium-low heat, add the white chocolate and heavy cream. Stir until melted.
*note: do not rush the melting, if you heat the white chocolate too quickly or too high, it may become grainy. - Remove from the heat and vigorously stir in the butter until smooth.
- While the ganache is cooking, melt the butterscotch chocolate and set aside.
- Spread the ganache evenly over the cooled bars and immediately swirl in the butterscotch chocolate.
- Sprinkle with turbinado sugar, nutmeg, and any desired sprinkles. Enjoy!
Notes
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