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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 1/2 cups chopped pecans, divided |
1 cup butter or margarine, softened |
2 1/4 cups firmly packed brown sugar |
4 eggs |
2 tablespoons vanilla extract |
2 1/4 cups all-purpose flour |
2 cups candied red cherries, chopped |
1 1/2 cups chopped candied pineapple |
1/2 cup chopped candied citron |
light rum |
Directions:
1. Sprinkle 3 cups pecans evenly over a greased 15- x 10- x 1-inch jellyroll pan; set aside.
2. Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually add flour, stirring well. Spoon batter into pan.
3. Combine cherries, pineapple, citron, and remaining pecans in a large mixing bowl; mix well. Gently press candied fruit mixture into batter. Bake at 350° for 1 hour and 15 minutes or until lightly browned. Cool slightly; cut into 2- x 1-inch bars. Sprinkle rum over each bar.
4. Note: Store rum bars 2 to 3 weeks in airtight containers to mellow.
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