Eggnog Crack Pie Bars

• Refrigerated

  • 9 Egg yolk

• Breakfast Foods

  • 1 1/2 cups Rolled oats, old-fashioned

• Baking & Spices

  • 1/2 cup All-purpose flour, unbleached
  • 1/8 tsp Baking powder
  • 1 Pinch Baking soda
  • 1/3 cup Brown sugar
  • 3/4 cup Brown sugar, light
  • 1/4 cup Cornstarch
  • 27 tbsp Granulated sugar
  • 2 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Snacks

  • 1 Oat cookie from recipe above

• Dairy

  • 1 3/4 cup Butter, unsalted
  • 1/4 cup Dry milk, powder

• Beer, Wine & Liquor

  • 3/4 cup Eggnog

Found on yummycrumble.com

Description

Ingredients

• ½ cup room temp unsalted butter
• ⅓ cup brown sugar
• 3 tablespoons granulated sugar
• 1 egg yolk
• ½ cup unbleached all purpose flour
• 1½ cups old-fashioned rolled oats
• ½ teaspoon salt
• ⅛ teaspoon baking powder
• Pinch of baking soda
• 1 oat cookie from recipe above
• 1 tablespoon brown sugar
• ¼ teaspoon salt
• ¼ cup melted unsalted butter
• 1½ cups granulated sugar
• ¾ cup light brown sugar
• ¼ cup dry milk powder
• ¼ cup cornstarch
• 1½ teaspoons salt
• 1 cup melted unsalted butter
• ¾ cup Eggnog
• ½ teaspoon vanilla extract
• 8 egg yolks

Directions

• Preheat oven to 350 F and line cookie sheet with parchment paper.
• In a large bowl of a stand mixer, cream together the sugar and butter until light and fluffy (about a few minutes)
• On low speed, add the egg yolk and beat for a few more minutes.
• Scrape down the sides of the bowl, and on low mix in the flour, oats, salt, baking powder and baking soda.
• Spread the down evenly on the cookie sheet to about a ¼ inch of thickness and bake for 15 minutes.
• Let cool completely before using it for the cookie crust.
• In a food processor, pulse chunks of the cookie until it resembles sand. Add the brown sugar and pulse again until mixed. Pour in the melted butter and pulse until just combined.
• Press the crust into a 9x13 inch glass or metal pan.
• Preheat oven to 350 F.
• With a stand mixer, combine the sugar, brown sugar, milk powder, cornstarch and salt in a large bowl with the paddle attachment. Mix on low until combined.
• Add the melted butter and mix for about 2-3 minutes.
• Still on low add the eggnog and vanilla and mix for a few more minutes until fully blended.
• Add all the egg yolks and mix until everything is just combined. Try not to over mix.
• Pour on top of oat crust and bake for 15 minutes until golden brown on top.
• At this point, open the oven door a crack and lower the temperature to 325 F. Once the oven reaches 325 F, close the oven door and bake for an additional 5-10 minutes.
• The edges should be set and the very middle should slightly jiggle.
• Take bars out and let cool to room temperature.
• You can freeze them once cooled or put in refrigerator over night to completely set. Make sure they have been refrigerated at least one hour before serving.
• When serving, sprinkle with sifted powdered sugar.