Gallery

Recipe Summary

Yield:
about 6 dozen
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

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

Source

Oxmoor House Homestyle Recipes

Advertisement
Advertisement