GRANDMA’S PECAN RUM BARS

My grandmother handed down the recipe for these gooey bars, which we all love. The candied cherries are a must.

—Deborah Pennington, Cullman, AL

Prep: 20 min. Bake: 1 hour + cooling Makes: 2 dozen

• 4 large eggs
• 4 cups chopped pecans, divided
• 1 cup butter, softened
• 2 ¼ cups packed brown sugar
• 2 Tbsp. vanilla extract
• 1 cup all-purpose flour
• 2 ¼ cups red candied cherries
• 1 ½ cups chopped candied pineapple
• ½ cup chopped candied citron
• ⅓ cup rum

1. Let eggs stand at room temperature for 30 minutes. Sprinkle 3 cups pecans over a greased 15x10x1-in. baking pan.

2. Preheat oven to 350°. Cream butter and brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in the vanilla. Gradually add flour to the creamed mixture, beating well.

3. Spread the batter into prepared pan. Combine candied fruit and the remaining pecans. Spread the 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.

1 bar: 401 cal., 22g fat (6g sat. fat), 51mg chol., 123mg sod., 49g carb. (40g sugars, 2g fiber), 4g pro.

TEST KITCHEN TIP

This holiday treat tastes like a cross between rum cake, fruitcake and pecan pie. For a decadent twist, serve these bars over a swirl of creme anglaise or vanilla sauce.