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.

CHOCOLATE TOPPED RUM BARS

Steps:

• Rum Filling: Blend 1/2 cup butter with 1 T. dark rum; add 2 cups unsifted powdered sugar; stir until smooth.
• Chocolate Frosting: Mix chocolate chips with 2 Tbsp butter. Place over pan of simmering water; stir until melted and smooth.
• Cream butter and sugar uintil smooth. Add egg and beat until fluffy. Stir in vanilla, crumbs, coconut and walnuts.
• Press into greased 13 x 9-inch baking pan until smooth.
• Bake at 350° for 15-20 minutes or until lightly browned.
• Cool thoroughly and spread with Rum Filling. Spread rum filling with Chocolate Frosting. Chill. Cut into 1-inch squares.
• These can be frozen for several weeks in an airtight container.

RUM RAISIN BUTTER TART SQUARES RECIPE - (4.6/5)

Steps:

• In bowl, beat butter with icing sugar; mix in flour until in small crumbs. Press into parchment paper-lined 9-inch (2.5 L) square cake pan. Bake in 350ºF (180ºC) oven until light golden and beginning to pull away from sides of pan, 12 to 15 minutes. Topping: In bowl, whisk together brown sugar, butter, eggs, vinegar, rum and vanilla; stir in raisins. Pour over baked crust. Bake in 350ºF (180ºC) oven until light golden and crust has formed but centre is still jiggly, about 35 minutes. Let cool in pan on rack. Cut into squares. (Make-ahead: Freeze in airtight container for up to 1 month.)

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.

BUTTER RUM BARS

Steps:

• 1. Press holiday cookie mix into the bottom of a foil lined 9x13 inch baking pan.
• 2. Bake at 350 for 15 minutes. Let cool.
• 3. In a large bowl beat together eggs and sugar until thick and lemon colored.
• 4. Beat in butter, corn syrup, flour, buttermilk, vanilla, and nutmeg about a 1/2 teaspoon will do.
• 5. Pour over top of baked crust.
• 6. Bake at 350 for 20-25 minutes until edges just begin to brown and filling is set.
• 7. Cool completely. Sprinkle with sifted powdered sugar. Cut into bars.
• 8. Note: Can also be cut layered and served with whipped topping as a dessert. Store in refrigerator.

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.