Eggnog Gooey Butter Bars

• Refrigerated

  • 4 Egg

• Baking & Spices

  • 1/4 tsp Nutmeg, ground
  • 1 (16 oz box Powdered sugar
  • 1 Powdered sugar
  • 1 tsp Vanilla extract
  • 1 pkg White cake mix

• Dairy

  • 3/4 cup Butter
  • 1 (8 oz pkg Cream cheese

• Beer, Wine & Liquor

  • 1/4 cup Eggnog
  • 1/2 tsp Rum extract

Found on thedomesticrebel.com

Description

Ingredients

• FOR CRUST:
• 1 pkg white cake mix
• ½ cup (1 stick) butter, melted
• 1 egg
• FOR EGGNOG FILLING:
• 1 (8 oz) pkg cream cheese, softened
• 3 eggs
• ½ tsp rum extract
• 1 tsp vanilla extract
• ¼ tsp ground nutmeg
• 1 (16 oz) box powdered sugar
• ¼ cup eggnog
• ¼ cup butter, melted
• Additional powdered sugar for dusting, optional

Directions

• Preheat oven to 350 degrees F. Line a 13x9 baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
• In a large bowl, combine the cake mix, melted butter and egg until a thick dough forms. Press the dough into the prepared pan in an even layer. Set aside briefly.
• In the bowl of a stand mixer, beat the cream cheese until creamy and smooth, about 1 minute. Add in the eggs, one at a time, beating well after each addition. Add in the rum and vanilla extracts, the nutmeg and the entire box of powdered sugar, beating well until smooth. Lastly, beat in the eggnog and melted butter until smooth and combined.
• Pour the filling mixture evenly over the bar base. Bake for approx. 37-45 minutes or until golden brown on top and mostly set. Its okay if the bars jiggle a little when moved, but they should not be sloshing around in the pan. The bars will continue to set as they cool. Remove from the oven and allow to cool completely, about 1 hour.
• Refrigerate the bars to set for about 2 hours. Cut into squares and dust with additional powdered sugar before serving, if using.