Butter Rum Bars Recipes

Steps:

• Blend brown sugar, butter, rum, nutmeg, and cinnamon in a food processor or blender until evenly combined.

Steps:

• Line bottom and sides of an 8-inch square baking pan with parchment paper and oil parchment.
• Bring brown sugar, cream, butter, salt, and 1/4 cup rum to a boil in a 3- to 4-quart heavy saucepan, stirring until butter is melted, then boil over moderate heat, stirring frequently, until thermometer registers 248°F (firm-ball stage), about 15 minutes. Remove from heat and stir in vanilla and remaining teaspoon rum. Pour into baking pan and cool completely until firm, 1 to 2 hours. Invert caramel onto a cutting board, then discard parchment and turn caramel glossy side up. Cut into 1-inch squares.

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.

Steps:

• Preheat oven to 375°. Beat first 4 ingredients until blended. Beat in flour. Stir in toffee bits. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets., Bake until edges are light brown and toffee bits begin to melt, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, about 5 minutes, stirring constantly. Remove from heat; stir in confectioners' sugar, rum extract and enough milk to reach desired consistency. Spread over cookies.

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.