Butter Rum Bars Recipes

HOT BUTTERED RUM

Rachael Ray's hot buttered rum from Food Network is a classic warm drink to serve at a holiday party.

Provided by Food Network

Categories beverage

Time 10m

Yield 4 servings

Number Of Ingredients 10

Hot Buttered Rum image

Steps:

Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.

Ingredients

2/3 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Pinch salt
3/4 cup spiced rum
2 cups boiling water
4 sticks cinnamon, for garnish

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, Alabama

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 2 dozen.

Number Of Ingredients 10

Grandma's Pecan Rum Bars image

Steps:

Sprinkle 3 cups pecans over a greased 15x10x1-in. baking pan., Preheat oven to 350°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour to creamed mixture, beating well., Spread batter into prepared pan. Combine candied fruit and remaining pecans. Spread 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.

Nutrition Facts : Calories 401 calories, Fat 22g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 123mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.

Ingredients

4 cups chopped pecans, divided
1 cup butter, softened
2-1/4 cups packed brown sugar
4 large eggs, room temperature
2 tablespoons vanilla extract
1 cup all-purpose flour
2-1/4 cups red candied cherries
1-1/2 cups chopped candied pineapple
1/2 cup chopped candied citron
1/3 cup rum

RUM BUTTER

Traditional family recipe made at Christmas. Adjust sugar, spices, and rum as desired. Can be used on toast, crackers, or put into baked tart shells. Put in sterilized jars and can be frozen or stored in fridge for a few weeks. Number of servings depend on the purpose the spread is used for.

Provided by Phoebe

Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes

Time 10m

Yield 25

Number Of Ingredients 5

Rum Butter image

Steps:

Blend brown sugar, butter, rum, nutmeg, and cinnamon in a food processor or blender until evenly combined.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 17.9 g, Cholesterol 19.5 mg, Fat 7.4 g, Protein 0.1 g, SaturatedFat 4.7 g, Sodium 57.4 mg, Sugar 17.6 g

Ingredients

1 pound brown sugar
1 cup butter, melted
½ cup dark rum
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon

BUTTER RUM BARS

my dad makes these wonderful bars for us for our holiday parties they don't last long know matter how many he makes

Provided by Patsy Fowler

Categories Other Desserts

Time 55m

Number Of Ingredients 9

Butter Rum Bars image

Steps:

1. Press holiday cookie mix into the bottom of a foil lined 9x13 inch baking pan.
2. Bake at 350 for 15 minutes. Let cool.
3. In a large bowl beat together eggs and sugar until thick and lemon colored.
4. Beat in butter, corn syrup, flour, buttermilk, vanilla, and nutmeg about a 1/2 teaspoon will do.
5. Pour over top of baked crust.
6. Bake at 350 for 20-25 minutes until edges just begin to brown and filling is set.
7. Cool completely. Sprinkle with sifted powdered sugar. Cut into bars.
8. Note: Can also be cut layered and served with whipped topping as a dessert. Store in refrigerator.

Ingredients

3 c holiday cookie mix
4 eggs
1/4 c butter or margarine, melted
6 Tbsp corn syrup, light
1/4 c flour
1 c buttermilk
1 tsp vanilla extract
1 tsp rum extract
sifted powdered sugar

RUM TARTS AKA BUTTER TARTS

These are the best tarts, my favorite. Easy to make and wonderful tasting. I use dark rum for a little added flavor. Oh and I cheat and use store bought tart shells but you can use homemade.

Provided by KennKonn

Categories Tarts

Time 30m

Yield 10-12 tarts, 10-12 serving(s)

Number Of Ingredients 7

Rum Tarts Aka Butter Tarts image

Steps:

Place tart shells on cookie sheet.
Add enough raisins to each tart shell to cover the bottom of the tart.
Beat egg.
In sauce pan add brown sugar, cream and butter.
Heat until butter is melted.
Add rum.
Pour small amount of mixture into beaten egg to temper the eggs.
Add egg mixture back into brown sugar mixture.
Stir well to combine mixture and egg.
Pour into tart shells, enough to cover the raisins.
Bake at 350° until golden brown and bubbling.
Let cool completely, at least 15 minutes.

Ingredients

1 cup brown sugar, packed
2 teaspoons cream
3 tablespoons butter
1 tablespoon rum
1 egg, beaten
raisins
10 -12 prepared tart shells (approx)

HOT BUTTERED RUM

This warm and toasty cocktail might stir up memories of cozy winter nights gone by-when the smell of fresh-baked gingerbread filled the air and the twinkling tree lit up the room. And really, it's no wonder why, hot buttered rum is practically Christmas in a cup! With the combination of butter, brown sugar, whipping cream, powdered sugar, cinnamon and cloves-it's as decadent as any holiday dessert. But much simpler, even if it does call for making a batter, which incidentally is the key to this rich and creamy recipe. With a well-seasoned batter mixed up, all that's left is pouring it into your prettiest serving glasses or mugs and mixing in a bit of boiling water. For an impressive finish, top each glass with a grate of fresh nutmeg. Oh, did we mention, this recipe yields 24 serving and can be prepped ahead? That makes it the perfect party drink, don't you think?

Provided by By Betty Crocker Kitchens

Categories Beverage

Time 15m

Yield 24

Number Of Ingredients 10

Hot Buttered Rum image

Steps:

Beat butter and brown sugar in medium bowl with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in whipping cream and powdered sugar alternately on low speed until smooth. Stir in cloves, cinnamon and nutmeg.
Use immediately, or spoon into 1-quart freezer container. Cover, label and freeze up to 3 months.
For each serving, place rum and 2 tablespoons Hot Buttered Rum Batter in mug. Stir in boiling water. Sprinkle with nutmeg.

Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 60 mg

Ingredients

1 cup butter or margarine, softened
1 cup plus 2 tablespoons packed brown sugar
1 cup whipping (heavy) cream
2 cups powdered sugar
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons rum
1/2 cup boiling water
Ground nutmeg

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Web Jun 14, 2011 Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan; set aside. In a large mixing bowl beat butter with an electric …
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In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, mashed bananas, sour cream, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the almonds.
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Butter Rum Bars Recipes

HOT BUTTERED RUM

Rachael Ray's hot buttered rum from Food Network is a classic warm drink to serve at a holiday party.

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, Alabama

RUM BUTTER

Traditional family recipe made at Christmas. Adjust sugar, spices, and rum as desired. Can be used on toast, crackers, or put into baked tart shells. Put in sterilized jars and can be frozen or stored in fridge for a few weeks. Number of servings depend on the purpose the spread is used for.

BUTTER RUM BARS

my dad makes these wonderful bars for us for our holiday parties they don't last long know matter how many he makes

RUM TARTS AKA BUTTER TARTS

These are the best tarts, my favorite. Easy to make and wonderful tasting. I use dark rum for a little added flavor. Oh and I cheat and use store bought tart shells but you can use homemade.

HOT BUTTERED RUM

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