Rum Squares Recipes

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.

BUTTER RUM BARS

Steps:

• 1. Heat oven to 375〫F. Grease 13x9x2 inch pan.
• 2. In a large bowl, combine cake mix, oats, nutmeg, and butter at low speed until crumbly. (If mixture is still too moist to crumble, add two level tablespoons oats, one tablespoon flour, and mix to crumbly). Reserve one cup crumbs for topping. To remaining crumbs in bowl, add one egg, blend in egg until well mixed. Press mixture into bottom of prepared baking pan.
• 3. Bake at 375〫for 10 minutes.
• 4. In a mixer bowl, combine all filling ingredients. Beat one minute at medium speed until well mixed. Pour over crust. Sprinkle with reserved crumbs. Sprinkle with nuts.
• 5. Return to oven and bake 15 to 25 minutes or until golden brown (center will be slightly soft). Cool completely. Cut into 36 bars.

ITALIAN RUM SQUARES

Steps:

• 1. Dip Anise Sponge (cut sides) in milk very quickly, so that they do not become soggy. Place in 9x13" baking dish. Cook pudding according to package directions and add 3-4 teaspoons of pure rum flavoring. Pour on top of Anise layer and cool in refrigerator .
• 2. When cool, spread top with small container of cool whip and cut into squares. Place each square in individual cup cake papers, sprinkle each with chopped walnuts and top with a cherry. Must keep refrigerated.