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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 confectioners' sugar
1 tablespoon butter or margarine, softened
1/4 teaspoon rum extract
2 to 3 teaspoons milk
Heat oven to 350 degrees F.
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 9-inch square pan.
Bake for 20 minutes.
Reduce oven temperature to 300 degrees F.
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.
Bake for 40 to 50 minutes or until custard is set and knife inserted in center comes out clean.
In small bowl, mix all Rum Glaze ingredients until smooth.
Drizzle bars with glaze.
For bars, cut into 6 rows by 6 rows.
Makes 36 bars.
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