Pecan Rum Bars are a rich, buttery dessert layered with toasted pecans and a hint of dark rum for warmth and depth. The soft caramel filling sits on a tender shortbread crust, creating a holiday-worthy treat that’s chewy, nutty, and just a little boozy. Perfect for Christmas platters or as an after-dinner indulgence.
Ingredients
For the crust:
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2 cups all-purpose flour
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½ cup powdered sugar
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1 cup (2 sticks) unsalted butter, softened
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Pinch of salt
For the filling:
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¾ cup dark brown sugar, packed
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½ cup light corn syrup
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¼ cup dark rum
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½ cup unsalted butter
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3 large eggs
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1 teaspoon vanilla extract
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2 cups chopped pecans
Cooking Time
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Prep time: 20 minutes
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Cook time: 35 minutes
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Total time: 55 minutes
Serving
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Makes about 24 bars
Instructions
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Preheat oven:
Heat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy lifting. -
Make the crust:
In a bowl, mix flour, powdered sugar, and salt. Add softened butter and blend until crumbly. Press evenly into the prepared pan.
Bake for 15 minutes, or until lightly golden. -
Prepare the filling:
In a saucepan, combine brown sugar, corn syrup, butter, and rum. Heat over medium until butter melts and mixture starts to bubble.
Remove from heat and cool slightly. -
Add eggs and pecans:
Whisk in eggs and vanilla, then stir in chopped pecans. Pour the filling over the baked crust. -
Bake:
Return to the oven and bake for 20–25 minutes or until the center is set and slightly puffed. -
Cool and cut:
Let cool completely in the pan before lifting out and slicing into bars.
Tips
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Toast pecans before adding them to enhance flavor.
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For a stronger rum flavor, brush a tablespoon of rum over the cooled bars before slicing.
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Store in an airtight container for up to 5 days or refrigerate for longer shelf life.
Nutrition (per bar)
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Calories: 210
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Fat: 14g
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Carbohydrates: 18g
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Protein: 2g
These Pecan Rum Bars bring together buttery crust, nutty sweetness, and a whisper of rum—everything you want in a cozy, festive bite.
