Grandma’s Pecan Rum Bars
My grandmother handed down the recipe for these gooey bars, which we all love. The candied cherries are a must. —Deborah Pennington, Cullman, Alabama
Ingredients
- 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
Reviews
This sounded like a great recipe but I hesitated to make it because of the huge amount of expensive ingredients and the lack of reviews. I ended up making it exactly as written (I had all the ingredients on hand because I was in the middle of Christmas baking )and was very happy with the results. I used spiced rum to top it with… It was very much like a fruit cake consistency, very moist and very delicious.
Follow the recipe! Then review the recipe , not your creation tho we'd like to hear about that too.
These are good altho not very "rummy." I used dried fruit instead of candied except for the citron and soaked it in a little rum/cachasa since i had very little rum after I measured out the rum for the recipe, and cachasa is a sugar cane spirit so figured it didn't make much difference. I should have been more liberal and longer with the soaking for more flavor. Poking the "cake" before putting the rum on the cake and using more, maybe 1/2 c would have given more rum flavor. It might be fun to try a rum glaze. This is a keeper tho and I'll make it again; and lots of room for experimentation!