Eggnog Bars in an 8x8 Pan

Eggnog bars in an 8×8 pan are soft, blondie-style bars made with 1/2 cup of melted butter, 3/4 cup of sugar, 1 egg, 1/3 cup of eggnog, 1 1/4 cups of flour and nutmeg, baked at 350°F for 22 to 27 minutes. A thin eggnog glaze on top gives them a creamy holiday flavor.

Use store-bought eggnog, which is pasteurized. That matters most for the glaze, because it is not cooked.

Why This Recipe Fits an 8×8 Pan

A carton of eggnog is often left over after the holidays, and this recipe uses only a small amount, so it is sized for one 8×8 pan of 16 bars. The batter is about 3/4 inch deep in the pan, which bakes into soft, cakey bars rather than dry ones. Double it for a 9×13 if you are feeding a crowd.

Ingredients for 8×8 Eggnog Bars

Bars

1/2 cup (1 stick) unsalted butter, melted and cooled slightly
3/4 cup granulated sugar
1 large egg
1/3 cup store-bought eggnog
1 teaspoon vanilla extract
1/4 teaspoon rum extract (optional)
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup white chocolate chips (optional)

Eggnog Glaze

1 cup powdered sugar
2 tablespoons store-bought eggnog
A pinch of ground nutmeg

How to Make Eggnog Bars in an 8×8 Pan

Heat the oven to 350°F. Line an 8×8 pan with parchment, leaving an overhang on two sides.
Mix the wet ingredients. Whisk the melted butter and sugar, then whisk in the egg, eggnog, vanilla and rum extract.

Add the dry ingredients. Stir in the flour, baking powder, nutmeg, cinnamon and salt just until combined, then fold in the white chips.
Bake 22 to 27 minutes, until the edges are light golden and a toothpick in the center comes out clean or with a few dry crumbs.
Cool completely in the pan, about 1 hour.
Glaze. Whisk the powdered sugar and eggnog until smooth, spread over the bars and dust with nutmeg. Let the glaze set for 20 minutes before cutting.

Cook and Prep Times

Prep: 15 minutes
Bake: 22 to 27 minutes at 350°F
Cool and set: 1 hour 20 minutes
Serves: 16 bars

A Note on Eggnog and Food Safety

Homemade eggnog made with raw eggs should not go into the glaze, since the glaze is never heated. Commercial eggnog is pasteurized, which is why this recipe calls for it. The egg in the bar batter is fully baked. Because the glaze contains eggnog, keep the glazed bars in the refrigerator.

Changing the Pan Size

9×9 pan: same recipe, bake 20 to 24 minutes.
9×13 pan: double the bars and the glaze (2 eggs) and bake 25 to 30 minutes.

Storage

Store glazed bars in a covered container in the refrigerator for up to 4 days; bring them to room temperature for 15 minutes before serving. Unglazed bars freeze for up to 3 months.

Frequently Asked Questions

Can I use plant-based eggnog?

Yes. Dairy-free nogs work in both the bars and the glaze; the flavor is a little lighter.

Do the bars taste of alcohol?

No. The rum extract only adds the familiar eggnog aroma, and it is optional.

For more bakes sized for the same pan, see our blondies for an 8×8 pan, pecan pie bars in an 8×8 pan and cranberry bars in a 9×13 pan.

Eggnog Bars in an 8×8 Pan