*** Holiday Eggnog Bars

• 1/2 cup butter, softened
• 3/4 cup sugar, divided
• 1 cup all-purpose flour
• 5 egg yolks
• 1 1/4 cups whipping cream
• 1 Tbsp rum or 1 tsp rum extract
• 3/4 tsp ground nutmeg, divided

Heat oven to 350 F. Line bottom and sides of 9-inch square pan with foil so foil extends about 2 inches over 2 opposite side of pan.

In small bowl, mix butter, 1/2 cup of the sugar and the flour. Press in bottom and 1/2 inch up sides of pan. Bake 20 minutes.

Reduce oven temperature to 300 F. In small bowl, beat egg yolks and remaining 1/4 cup sugar with electric mixer on medium-high speed until thick. Gradually beat in whipping cream, rum, and 1/4 tsp of the nutmeg. Pour over partially baked crust.

Bake 40 to 50 minutes longer or until custard is set and knife inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.

Sprinkle tops of bars with remaining 1/2 tsp nutmeg. Use foil to lift out of pan. Cut into 6 rows by 6 rows. Store covered in refrigerator.

Makes 36 bars, 2 WW PointsPlus each.