Butter Rum Bars
These grown up bars are reminiscent of those candies. But, they make enough bars to share, so you won’t have to hoard them, or hide them, as I did my Life Savers.
I hope you enjoy these delicate bars.
CAKE BASE FOR BARS
1 boxpudding plus vanilla cake mix, butter recipe preferred
1/3 crolled oats
1/2 cbutter, softened
1/2 cnuts, chopped (pecans good)
1/3 cbrown sugar, firmly packed
12 oz jar(s)butterscotch topping (1 cup)
2 Tbspbutter, softened
1 tsprum extract (or 2 tablespoons rum)
How to Make Butter Rum Bars
- Heat oven to 375〫F.
Grease 13x9x2 inch pan.
- 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.
- Bake at 375〫for 10 minutes.
- 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.
- Return to oven and bake 15 to 25 minutes or until golden brown (center will be slightly soft).
Cool completely. Cut into 36 bars.