Pecan Rum Bars Recipes

PECAN-RUM BARS

Steps:

• Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray (do not use dark pan).
• In medium bowl, beat 1 cup butter and 1 cup brown sugar with electric mixer on low speed until creamy. Stir in flour. Press evenly in pan.
• Bake 12 to 14 minutes or until edges are golden brown and center springs back when touched lightly.
• Meanwhile, in medium bowl, mix all filling ingredients except pecans. Stir in pecans. Pour over crust, spreading pecans evenly.
• Bake 12 to 15 minutes or until filling is set. Cool completely, about 1 hour.
• In small bowl, mix icing ingredients (add additional rum or water, 1/2 teaspoon at a time, if icing is too thick to drizzle). Drizzle icing over bars. For bars, cut into 8 rows by 4 rows.

GRANDMA'S PECAN RUM BARS

Steps:

• Sprinkle 3 cups pecans over a greased 15x10x1-in. baking pan., Preheat oven to 350°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour to creamed mixture, beating well., Spread batter into prepared pan. Combine candied fruit and remaining pecans. Spread fruit and pecans evenly over creamed mixture; press gently to help mixtures adhere. Bake until a toothpick inserted in center comes out clean, about 1 hour. Sprinkle rum over the top; cool completely in pan on a wire rack. Cut into bars. Store in an airtight container.

FAVORITE PECAN PIE BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes., For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust., Bake 25-30 minutes longer or until filling is set. Cool completely in pan on a wire rack. Cut into bars.

PECAN BARS

Steps:

• Preheat oven to 350 degrees F.
• Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.
• In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.
• Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.
• Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.

PECAN SQUARES

Steps:

• In a small bowl, cream butter and confectioners' sugar. Gradually add flour, mixing until blended. Pat into an ungreased 9-in. square baking pan. Bake at 350° for 20-22 minutes or until golden., In another small bowl, beat the eggs, brown sugar, corn syrup and salt until smooth. Pour over crust; sprinkle with pecans. Bake 40-45 minutes longer or until set. Cool on a wire rack. Cut into bars.

EASY PECAN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch cake pan.
• Set aside 1 cup cake mix to be used for filling.
• Mix remaining cake mix, butter, and 1 lightly beaten egg together in a bowl until crumbly; press into the prepared pan.
• Bake in the preheated oven until crust is lightly browned, about 12 minutes.
• Combine brown sugar, corn syrup, 3 eggs, and vanilla extract together in a bowl; add the reserved 1 cup cake mix and stir until well blended. Spread mixture evenly over crust and top with pecans.
• Bake in the preheated oven until filling appears to be set when gently shaken, 25 to 30 minutes. Cool completely before cutting into bars.

RUM CHOCOLATE PECAN PIE BARS

Steps:

• 1. Preheat oven to 350 degrees. Grease a 13" x 9" baking pan.
• 2. Crust Combine crust ingredients with a pastry blender (or two forks) until crumbly. Press into pan. Bake crust for 15 to 17 minutes or until lightly browned. Remove and allow to cool for 15 minutes.
• 3. Filling Whisk brown sugar, eggs, corn syrup, rum, butter, vanilla extract and salt until well blended.
• 4. Sprinkle pecans and chips evenly over the crust. Carefully pour sugar mixture over pecans and chocolate chips.
• 5. Bake for 30 - 35 minutes or until edges are set and bars are golden brown. Center will still be "wiggly". Cool and cut into bars.

PECAN-RUM BARS RECIPE

Steps:

• Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray (do not use dark pan). In medium bowl, beat 1 cup butter and 1 cup brown sugar with electric mixer on low speed until creamy. Stir in flour. Press evenly in pan. Bake 12 to 14 minutes or until edges are golden brown and center springs back when touched lightly. Meanwhile, in medium bowl, mix all filling ingredients except pecans. Stir in pecans. Pour over crust, spreading pecans evenly. Bake 12 to 15 minutes or until filling is set. Cool completely, about 1 hour. In small bowl, mix icing ingredients (add additional rum or water, 1/2 teaspoon at a time, if icing is too thick to drizzle). Drizzle icing over bars. For bars, cut into 8 rows by 4 rows