Grandma's Pecan Rum Bars Recipe

Grandma's Pecan Rum Bars Recipe
Grandma's Pecan Rum Bars Recipe photo by Taste of Home
Publisher Photo

Grandma's Pecan Rum Bars Recipe

Be the first to add a review
Publisher Photo
My grandmother handed down the recipe for these gooey bars, which we all love. The candied cherries are a must. —Deborah Pennington, Decatur, Alabama
Recommended: Top 10 Coconut Recipes
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 4 large eggs
  • 4 cups chopped pecans, divided
  • 1 cup butter, softened
  • 2-1/4 cups packed brown sugar
  • 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

Directions

Let eggs stand at room temperature 30 minutes. Sprinkle 3 cups pecans over a greased 15x10x1-in. baking pan.
Preheat oven to 350°. Cream butter and brown sugar until light and fluffy. Add eggs, one 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 bars; cool completely in pan on a wire rack. Cut into bars. Store in an airtight container. Yield: about 2 dozen.

Test Kitchen tips
  • This holiday treat tastes like a cross between rum cake, fruitcake and pecan pie.
  • For a decadent twist, serve these bars over a swirl of creme anglaise or vanilla sauce.
  • Originally published as Grandma's Pecan Rum Bars in Taste of Home December 2017

    Nutritional Facts

    1 bar: 401 calories, 22g fat (6g saturated fat), 51mg cholesterol, 123mg sodium, 49g carbohydrate (40g sugars, 2g fiber), 4g protein.

    • 4 large eggs
    • 4 cups chopped pecans, divided
    • 1 cup butter, softened
    • 2-1/4 cups packed brown sugar
    • 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
    1. Let eggs stand at room temperature 30 minutes. Sprinkle 3 cups pecans over a greased 15x10x1-in. baking pan.
    2. Preheat oven to 350°. Cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour to creamed mixture, beating well.
    3. 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 bars; cool completely in pan on a wire rack. Cut into bars. Store in an airtight container. Yield: about 2 dozen.

    Test Kitchen tips
  • This holiday treat tastes like a cross between rum cake, fruitcake and pecan pie.
  • For a decadent twist, serve these bars over a swirl of creme anglaise or vanilla sauce.
  • Originally published as Grandma's Pecan Rum Bars in Taste of Home December 2017

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forGrandma's Pecan Rum Bars

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review