Rum Bars

Bars and Squares
Christmas Cookies

  • 4 1/2 cups chopped pecans, divided
  • 1 cup butter or margarine, softened
  • 2 1/4 cups firmly packed brown sugar
  • 4 eggs
  • 2 tablespoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 cups candied red cherries, chopped
  • 1 1/2 cups chopped candied pineapple
  • 1/2 cup chopped candied citron
  • Light rum

Sprinkle 3 cups pecans evenly over a greased 15 x 10 x 1-inch jellyroll pan; set aside.

Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition; stir in vanilla. Gradually add flour, stirring well. Spoon batter into prepared pan.

Combine cherries, pineapple, citron, and remaining pecans in a large mixing bowl; mix well. Gently press mixture into top of batter in pan. Bake at 350° for 1 hour and 15 minutes or until lightly browned. Cool slightly; cut into 2 x 1 inch bars. Remove to wire racks to cool completely. Sprinkle rum over each bar.

Yield: about 6 dozen.

Note: Rum Bars may be stored 2 to 3 weeks in airtight containers to mellow.





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