Rum-Raisin Bars

 

1/2

cup rum

1

cup golden raisins

2 1/4

cups Wheat Chex® or Multi-Bran Chex® cereal

1

cup packed brown sugar

1/2

cup butter or margarine, softened

1/4

cup water

1

egg

1 3/4

cups Gold Medal® all-purpose flour

1

cup shredded coconut

1/2

cup coarsely chopped well-drained maraschino cherries

1

teaspoon baking soda

• 1 In medium bowl, pour rum over raisins; let stand 1 hour. Drain, reserving rum if desired.
• 2 Heat oven to 350°F. Spray with cooking spray or grease 13x9-inch pan. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
• 3 In large bowl, stir brown sugar, butter, water (or 1/4 cup reserved rum) and egg until blended. Stir in cereal, raisins and remaining ingredients. Spread in pan.
• 4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows. Store tightly covered.