Rum Cream Bars

 

1

cup Gold Medal® all-purpose flour

1/2

cup granulated sugar

1/2

cup butter or margarine, softened

5

egg yolks

1/4

cup granulated sugar

1 1/4

cups whipping (heavy) cream

1

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

3/4

cup powdered sugar

1

tablespoon butter or margarine, softened

1/4

teaspoon rum extract

2

to 3 teaspoons milk

• 1 Heat oven to 350ºF. In medium bowl, mix flour, 1/2 cup granulated sugar and 1/2 cup butter with spoon. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches. Bake 20 minutes.
• 2 Reduce oven temperature to 300ºF. In medium bowl, beat egg yolks and 1/4 cup granulated sugar with spoon until thick. Gradually stir in whipping cream and rum. Pour over baked layer.
• 3 Bake 40 to 50 minutes or until custard is set and knife inserted in center comes out clean. Cool completely.
• 4 In small bowl, mix all Rum Glaze ingredients until smooth. Drizzle bars with glaze. For bars, cut into 6 rows by 6 rows.