Grandmas Pecan Rum Bars Recipes

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GRANDMA'S PECAN RUM BARS



Grandma's Pecan Rum Bars image

My grandmother handed down the recipe for these gooey bars, which we all love. The candied cherries are a must. —Deborah Pennington, Cullman, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 2 dozen.

Number Of Ingredients 10

4 cups chopped pecans, divided
1 cup butter, softened
2-1/4 cups packed brown sugar
4 large eggs, room temperature
2 tablespoons vanilla extract
1 cup all-purpose flour
2-1/4 cups red candied cherries
1-1/2 cups chopped candied pineapple
1/2 cup chopped candied citron
1/3 cup rum
Calories 401 calories
Fat22g fat (6g saturated fat)
Cholesterol51mg cholesterol
Sodium123mg sodium
Carbohydrate49g carbohydrate (40g sugars
Fiber2g fiber)
Protein4g protein.

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.

PECAN-RUM BARS



Pecan-Rum Bars image

Every bite of these rich, nutty bars takes just like a piece of pecan pie. Absolutely delicious!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 32

Number Of Ingredients 11

1 cup butter, softened
1 cup packed brown sugar
2 cups Gold Medal™ all-purpose flour
2 eggs
1/2 cup packed brown sugar
1/2 cup dark corn syrup
1 tablespoon rum or 1 teaspoon rum extract
2 cups pecan halves
1/2 cup powdered sugar
1 tablespoon butter, softened
2 teaspoons rum or 1/2 teaspoon rum extract plus 2 teaspoons water
Calories200
Carbohydrate23 g
Cholesterol30 mg
Fat2
Fiber0 g
Protein2 g
SaturatedFat4 1/2 g
ServingSize1 Bar
Sodium55 mg
Sugar14 g
TransFat0 g

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 SCRUMPTIOUS RUM CAKE



Grandma's Scrumptious Rum Cake image

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Number Of Ingredients 13

Cake:
1 box yellow cake mix
1 package vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup rum
1 cup walnuts cut into pieces
Glaze:
1/2 cup butter
1/2 cup water
1 cup brown sugar
1/2 cup rum
Calories0 g
Fat0 g
SaturatedFat0 g
TransFat0 g
Cholesterol0 g
Sodium0 g
Carbohydrate0 g
Fiber0 g
Sugar0 g
Protein0 g

Steps:

  • Preheat oven to 325°F. Mix cake mix, instant pudding mix, eggs, water, oil, and 1/2 cup of rum until smooth. Grease a 10-inch Bundt pan or 9x13-inch baking dish. Place chopped walnuts in bottom of pan and pour cake mix on top of nuts. Bake until golden brown, approximately 45 minutes.
  • Glaze: combine butter, water and brown sugar in pan on stove for about 5 minutes or until all ingredients melt together, then add a 1/2 cup of rum.
  • After cake comes out of the oven, while it is still warm and still in the baking dish, take a fork and poke holes on the top and the on sides of the cake. Then pour warm glaze over cake.

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