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TEST KITCHEN APPROVED

Grandma’s Pecan Rum Bars

Name: Grandma's Pecan Rum Bars
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 2 dozen
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

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 20 min. Bake: 1 hour + cooling

By Taste Of Home Editorial Team

Recipe by Deborah Pennington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 20, 2023

My grandmother handed down the recipe for these gooey bars that we all love. The candied cherries are a must. —Deborah Pennington, Falkville, Alabama

Test Kitchen tips

This holiday treat tastes like a cross between rum cake, fruitcake and pecan pie.

For a decadent twist, serve the bars over a swirl of creme anglaise or vanilla sauce.

TEST KITCHEN APPROVED

Grandma's Pecan Rum Bars

3 Reviews Add your review

Yield:2 dozen

Prep:20 min

Cook:1 hour

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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

Text Ingredients

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Directions

1
Sprinkle 3 cups pecans over a greased 15x10x1-in. baking pan; set aside.

2
Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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 the 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 the top; cool completely in pan on a wire rack. Cut into bars. Store in an airtight container.