Eggnog Gooey Butter Bars Recipe

Introduction

These Eggnog Gooey Butter Bars combine a rich, buttery crust with a creamy, spiced eggnog filling that’s perfect for holiday celebrations or cozy winter treats. They’re easy to make and offer a delightful twist on classic gooey butter bars with festive flavors.

Ingredients

• For the crust:
• 1 box white cake mix
• 1/2 cup (1 stick) butter, melted
• 1 egg
• For the eggnog filling:
• 1 (8 oz) package cream cheese, softened
• 3 eggs
• 1/2 teaspoon rum extract
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1 (16 oz) box powdered sugar
• 1/4 cup eggnog
• 1/4 cup butter, melted
• Additional powdered sugar for dusting (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 13×9-inch baking pan with foil, letting the foil extend over the edges for easy removal later. Spray the foil generously with cooking spray and set the pan aside.
2. Step 2: In a large bowl, mix together the white cake mix, melted butter, and egg until they form a thick dough. Press this dough evenly into the prepared pan to form the crust. Set aside briefly.
3. 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. Stir in the rum extract, vanilla extract, ground nutmeg, and the entire box of powdered sugar, mixing until smooth.
4. Step 4: Beat in the eggnog and melted butter until fully combined. Pour this filling evenly over the crust layer in the pan.
5. Step 5: Bake for 37 to 45 minutes, or until the top is golden brown and mostly set. The bars may still jiggle slightly when moved but should not be liquidy. Once baked, remove the pan from the oven and allow the bars to cool completely for about one hour.
6. Step 6: Refrigerate the cooled bars for at least two hours to fully set. Before serving, cut into squares and dust with additional powdered sugar if desired.

Tips & Variations

• For a boozy kick, replace half of the rum extract with 1 tablespoon of actual rum.
• Use full-fat cream cheese and butter for the creamiest texture.
• Add a pinch of ground cinnamon for extra warmth and spice.
• Make sure not to overbake; a slight jiggle in the center ensures gooey texture once cooled.

Storage

Store the bars covered in the refrigerator for up to 5 days. They can also be frozen in an airtight container for up to 2 months. To enjoy, thaw in the refrigerator overnight and bring to room temperature before serving. These bars taste best chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars without a stand mixer?

Yes, you can use a hand mixer or whisk to beat the cream cheese and combine ingredients. Just ensure the cream cheese is softened well to avoid lumps.

Can I substitute eggnog with milk?

While you can use milk, the eggnog adds a distinctive flavor and richness. If you substitute with milk, consider adding a bit of nutmeg and vanilla extract to mimic the taste.

Eggnog Gooey Butter Bars Recipe

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4.7 from 88 reviews

These Eggnog Gooey Butter Bars combine a moist, buttery cake crust with a rich, creamy eggnog-infused filling, perfect for holiday gatherings or anytime you crave a decadent dessert with festive flavors.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours (including cooling and chilling)
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 teaspoon rum extract
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1 (16 oz) box powdered sugar
• 1/4 cup eggnog
• 1/4 cup butter, melted

For Serving:

• Additional powdered sugar for dusting (optional)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 13×9-inch baking pan with foil, allowing the foil to extend over the edges for easy removal. Liberally spray the foil with cooking spray to prevent sticking and set aside.
2. Make the Crust: In a large bowl, combine the white cake mix, melted butter, and one egg. Mix until a thick dough forms. Press this dough evenly into the prepared baking pan to create an even crust layer. Set aside briefly.
3. Prepare the Eggnog Filling: Using a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until creamy and smooth, about 1 minute. Add the eggs one at a time, beating well after each addition. Stir in rum extract, vanilla extract, and ground nutmeg. Gradually add the entire box of powdered sugar, mixing thoroughly until smooth. Finally, beat in the eggnog and melted butter until fully combined and smooth.
4. Assemble and Bake: Pour the eggnog filling evenly over the prepared crust. Bake in the preheated oven for 37 to 45 minutes, or until the top is golden brown and the filling is mostly set. A slight jiggle is okay, but it should not slosh. The bars will firm up as they cool.
5. Cool and Chill: Remove the bars from the oven and allow them to cool completely in the pan, about 1 hour. After cooling, refrigerate the bars for at least 2 hours to set fully.
6. Serve: Once chilled, lift the bars out of the pan using the foil overhang and cut into squares. Dust with additional powdered sugar before serving if desired.

Notes

• Ensure cream cheese is fully softened for smooth filling without lumps.
• If you don’t have eggnog, you can substitute with milk flavored with a bit of vanilla and nutmeg.
• Bars can be stored covered in the refrigerator for up to 5 days.
• For an adult version, consider adding a splash of real rum instead of rum extract.
• Line the pan with foil to make removing bars easier and clean-up quicker.

Keywords: Eggnog bars, gooey butter bars, holiday dessert, cream cheese dessert, festive sweets, cake mix dessert