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Rum Bars

Yield about 6 dozen


  • 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

How to Make It

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

  2. 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 pan.

  3. Combine cherries, pineapple, citron, and remaining pecans in a large mixing bowl; mix well. Gently press candied fruit mixture into batter. Bake at 350° for 1 hour and 15 minutes or until lightly browned. Cool slightly; cut into 2- x 1-inch bars. Sprinkle rum over each bar.

  4. Note: Store rum bars 2 to 3 weeks in airtight containers to mellow.

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