Apricot Eggnog Bars

• 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
• 3/4 cup sliced almonds
• 1/2 cup butter, melted
• 9 ounces white baking chocolate, divided
• 3/4 cup chopped dried apricots
• 1 package (8 ounces) cream cheese, softened
• 2 teaspoons apricot brandy, optional
• 2 cups eggnog
• 1 large egg, lightly beaten

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 350u0b0 until golden brown, 8-10 minutes. Cool on a wire rack.
2. Chop 8 oz. white chocolate. In a small saucepan, melt chopped chocolate; cool. Sprinkle apricots over crust.
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. Place baking dish in a larger baking pan; add 1 in. of boiling water to larger pan. Bake, uncovered, at 350u0b0 until center is just set (mixture will jiggle), 55-60 minutes.
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.

cookies, almonds, butter, chocolate, apricots, cream cheese, apricot brandy, eggnog, egg

Taken from www.tasteofhome.com/recipes/apricot-eggnog-bars/ (may not work)