Cherry Rum Bars

My Granny handed down the recipe for these gooey bars, which we all love. The candied cherries are a must. This holiday treat tastes like a cross between rum cake, fruitcake and pecan pie. For a decadent twist, serve the bars over a swirl of crème anglaise or vanilla sauce.

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

Sprinkle 3 cups pecans over a greased 15x10x1" baking pan.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

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.

Nutritional Information:
1 bar: 401 calories, 22g fat (6g saturated fat), 51mg cholesterol, 123mg sodium, 49g carbohydrate (40g sugars, 2g fiber), 4g protein.