Duncan Hines Eggnog Squares Food

EGGNOG COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray.
• Whisk the flour, nutmeg and salt in a medium bowl. Whisk the melted butter, granulated sugar, eggs, egg yolks, brandy and vanilla in a large bowl until smooth. Whisk in the flour mixture until smooth. Spread the batter in the prepared baking dish. Bake until the top is shiny and slightly cracked, about 40 minutes. Let cool completely in the pan.
• Lift the bars out of the pan using the foil overhang; dust with confectioners' sugar and sprinkle with nutmeg. Slice into 1 1/2-inch squares.

CREAMY EGGNOG SQUARES

Steps:

• 1. This is a brand that would be good to use. But whatever you have in your area would be fine too.
• 2. Preheat oven to 350°F. Combine ground up graham crackers, melted butter and pecans in large bowl. Reserve 1/2 cup mixture. Lightly, press remaining mixture onto bottom of ungreased 13x9-inch pan.
• 3. Bake 15 to 20 minutes or until surface is firm. Cool. Toast reserved 1/2-cup cake mixture on cookie sheets 3 to 4 minutes, stirring once. Cool completely. Break lumps with fork to make small crumbs. Combine cream cheese and sugar in large bowl; beat until smooth. Stir in 1 cup whipped topping. Spread over cooled crust. Refrigerate.
• 4. Combine pudding mix and milk; beat 1 minute. Add rum extract and nutmeg. Spread over cream cheese layer. Refrigerate at least 2 hours.
• 5. Before serving, you can place a dollop of whipped topping on each slice with some ground nutmeg on top for garnish.
• 6. Delicious slices on a plate, YUM, YUM can I say YUM!!!!

DUNCAN HINES EGGNOG SQUARES

Steps:

• 1. Preheat oven to 350^. Crust: Combine ingredients in a large bowl. Press mixture onto bottom of ungreased 13x9-inch baking pan. Bake 15 minutes or until surface is firm. Cool
• 2. Filling: Combine cream cheese and sugar in large bowl, beat until smooth. Stir in 1 cup of the whipped topping. Spread over cooled crust. Refrigerate.
• 3. Topping: Combine pudding mix and milk; beat 1 minute. Add rum extract and nutmeg. Spread over cream cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle with a little nutmeg, if desired. Refrigerate for 2 hours before serving.