Apricot Eggnog Bars

1. 1

   In a small bowl, combine the crushed cookie crumbs, almonds and butter. Press onto the bottom of an ungreased 11x7-in. baking dish. Bake at 350u00b0 until golden brown, 8-10 minutes. Cool on a wire rack.

2. 2

   Chop 8 oz. white chocolate. In a small saucepan, melt chopped chocolate; cool. Sprinkle apricots over crust.

3. 3

   In a large bowl, beat cream cheese until smooth. Beat in the melted chocolate and, if desired, brandy. Gradually beat in eggnog. Add egg; beat on low speed just until combined. Pour over crust.

4. 4

   Place baking dish in a larger baking pan; add 1 in. of boiling water to larger pan. Bake, uncovered, at 350u00b0 until center is just set (mixture will jiggle), 55-60 minutes.

5. 5

   Remove baking dish from water bath; cool on a wire rack. Cover and refrigerate until firm, about 2 hours. Chop and melt remaining chocolate; drizzle over top. Cut into bars. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

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