EGGNOG BARS

These dessert bars don’t contain eggnog, but the use of spice and spirits definitely evokes the holiday beverage. Though author Rosie Daykin specifies brandy, I chose Irish whiskey, to lovely effect. Preheat the oven to 350 degrees. Butter a 9-by-9inch baking pan, and line with parchment.

In a medium bowl, combine the graham cracker crumbs, allspice and butter. Press the mixture firmly and evenly into the prepared pan. Bake for 10 minutes, or until a light golden brown. Remove and set aside. Leave oven on.

In a stand mixer fitted with a paddle attachment, cream the cream cheese on medium speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl. Add the condensed milk, egg, flour, brandy (or other liquor of choice) and nutmeg. Continue to mix until well combined, about 2-3 minutes.

Pour the cream cheese mixture over the baked graham base, using a small spatula or knife to spread evenly. Sprinkle more nutmeg on top.

Bake for 20 minutes, or until the center is firm.

Remove from oven, and allow the dish to cool completely in the pan or place in the refrigerator overnight.

Run a small knife around the inside of the pan. Carefully remove the slab from the pan, and cut into 16 bars. Make sure to use a long knife to avoid cutting and dragging the knife across the bars. It is also helpful to wipe the blade between cuts to ensure a clean cut. Serves: 16

— Adapted from “Butter Celebrates!” by Rosie Daykin (Knopf, $35).

290 calories (percent of calories from fat, 59), 5 grams protein, 24 grams carbohydrates, trace fiber, 19 grams fat (12 grams saturated), 68 milligrams cholesterol, 184 milligrams sodium.