Butter Rum Bars Recipes

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.

HOT BUTTERED RUM

Steps:

• Beat butter and brown sugar in medium bowl with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in whipping cream and powdered sugar alternately on low speed until smooth. Stir in cloves, cinnamon and nutmeg.
• Use immediately, or spoon into 1-quart freezer container. Cover, label and freeze up to 3 months.
• For each serving, place rum and 2 tablespoons Hot Buttered Rum Batter in mug. Stir in boiling water. Sprinkle with nutmeg.