Best Butter Rum Bars Recipes

BUTTER RUM BARS

Steps:

• 1. Heat oven to 375〫F. Grease 13x9x2 inch pan.
• 2. 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.
• 3. Bake at 375〫for 10 minutes.
• 4. 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.
• 5. Return to oven and bake 15 to 25 minutes or until golden brown (center will be slightly soft). Cool completely. Cut into 36 bars.

BANANA RUM BARS WITH BROWN BUTTER RUM CRèME FROSTING

Steps:

• Preheat oven to 350F.
• Line a 13×9" pan with foil leaving a 1" rim above (this will help with removing it from the pan later). Assemble the crust:
• In a bowl, beat the butter with an electric mixer on high for a minute or until light and fluffy.
• Add in the sugar and vanilla.
• Beat until well combined, scraping the bowl down occasionally.
• Add in the flour, cinnamon and salt just until combined. The mixture will be crumbly.
• Dump the mixture in to the ungreased pan and press down evenly.
• Bake for 15-20 minutes or until the crust is a light brown.
• Set the pan on a wire rack to cool while you make the filing. Make the filling:
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium for a minute.
• Add in the brown sugar, baking soda and salt and beat until well combined, scraping the bowl occasionally.
• Add in the eggs, bananas, rum and extract; mix well.
• Add in the flour mix just until combined.
• Remove from the mixer attachment and finish mixing the rest with a spoon. Don't overbeat, just mix until it's combined.
• Spread over the crust and bake 40-45 minutes or until the center comes out clean with tested with a wooden skewer.
• Cool on a wire rack until completely cooled. Make the frosting:
• In the bowl of a stand mixer fitted with the whip attachment, add the browned butter, mascarpone and cream cheese. Beat on high for 2 minutes or until the mixture becomes light and fluffy.
• Add in confectioner's sugar 1 cup at a time mixing on low.
• Once all the sugar is in, add in the rum and extract and mix well.
• Add in the heavy cream to thin it out just slightly to make it more of a spreadable consistency.
• When the bars are cooled completely, grab the foil and lift the entire dessert out.
• Place on a serving platter and gently remove the foil. I was able to just tug it in half and pull both sides out.
• Spread the frosting on top. If you have extra...BONUS! This frosting stores beautifully in the fridge.
• Using a clean, sharp knife, cut into squares.

BANANA BARS WITH BUTTER-RUM FROSTING RECIPE - (4.5/5)

Steps:

• Beat butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt; beat till combined, scraping sides of bowl occasionally. Beat in the egg, mashed bananas, sour cream, and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and almonds with a wooden spoon. Pour the batter into a greased 15x10x1-inch baking pan, spreading evenly. Bake in a 350 degrees oven about 25 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Spread with Butter-Rum Frosting. Cut into bars. Just before serving, sprinkle with freshly grated nutmeg, if desired. Makes 48 bars. Butter-Rum Frosting In a medium mixing bowl beat 3 tablespoons softened butter on medium speed of an electric mixer for 30 seconds. Gradually beat in 1 1/2 cups powdered sugar. Beat in 1 tablespoon rum and 1 teaspoon vanilla. Beat in 1 1/2 cups powdered sugar and enough milk to make a frosting of spreading consistency.

BUTTER RUM BARS

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.

BANANA BARS WITH BUTTER-RUM FROSTING

Steps:

• Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan; set aside.
• 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.
• Pour the batter into the prepared baking pan, spreading evenly. Bake in a 350 degrees F oven about 25 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
• Spread with Butter-Rum Frosting. Cut into bars. If desired, just before serving, sprinkle with freshly grated nutmeg.
• In a medium mixing bowl beat butter on medium speed of an electric mixer for 30 seconds. Gradually beat in half of the powdered sugar. Beat in rum and vanilla. Beat in the rest of the powdered sugar and enough milk to make a frosting of spreading consistency.