Full disclaimer, I’ve been sick for about two months with various ailments and I’ve been less ambitious with my baking this year, which means I’m relying on a lot of tried-and-true goodies. These bars, which I made for a couple of potlucks last year, had a fantastic yield and were a big hit. So, I decided not to blog about it right after the fact, instead I decided to keep my blog for a more timely holiday post.
Apologies for the fuzzy photo that doesn’t show clean lines. I nearly decided to skip the post because I didn’t have a great photo. Truth is, whenever I make something for a potluck for a group of people, I’m either scrambling to make it, or store it in a transportable container, so the photo often suffers.
I decided to make this recipe because I never met a salted caramel recipe I didn’t like. I also, similarly, love eggnog. Most people I know are either eggnog lovers or haters: there doesn’t seem to be an in-between. But you know what? Even the haters appreciated the refined notes in eggnog like the liquor and nutmeg, so I took a chance. Besides, if I can’t make an eggnog recipe over the holidays, when am I ever going to make it?
If you’re still with me, you can find the recipe here: Salted Caramel Eggnog Fudge Brownies.
I don’t usually have bourbon around but I always have whisky, so I used that instead.
Would I make this again?
Maybe not, because I didn’t really think about it at the time, but this is basically three recipes in one. And where I try to simplify my life at the holidays, this complicated my life.
Four stars out of five. I love salted caramel, and I may even love it with eggnog, but I didn’t need to have it with a brownie base. There was too much going on in that flavour profile and I could only handle the smallest amount without getting overwhelmed – and we all know I have a sweet tooth.