Pecan-Rum Bars

 

1

cup butter, softened

1

cup packed brown sugar

2

cups Gold Medal® all-purpose flour

2

eggs

1/2

cup packed brown sugar

1/2

cup dark corn syrup

1

tablespoon rum or 1 teaspoon rum extract

2

cups pecan halves

1/2

cup powdered sugar

1

tablespoon butter, softened

2

teaspoons rum or 1/2 teaspoon rum extract plus 2 teaspoons water

• 1 Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray (do not use dark pan).
• 2 In medium bowl, beat 1 cup butter and 1 cup brown sugar with electric mixer on low speed until creamy. Stir in flour. Press evenly in pan.
• 3 Bake 12 to 14 minutes or until edges are golden brown and center springs back when touched lightly.
• 4 Meanwhile, in medium bowl, mix all filling ingredients except pecans. Stir in pecans. Pour over crust, spreading pecans evenly.
• 5 Bake 12 to 15 minutes or until filling is set. Cool completely, about 1 hour.
• 6 In small bowl, mix icing ingredients (add additional rum or water, 1/2 teaspoon at a time, if icing is too thick to drizzle). Drizzle icing over bars. For bars, cut into 8 rows by 4 rows.