 |
Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 6 |
|
Why wait for the holidays to make a flavor favorite? Rum-Raisin Bars are easy enough to make for a weeknight treat. Substitution - Use orange juice for the rum. You’ll get a slightly different but yummy flavor. How-To: A plastic food-storage bag makes quick work of crushing cereal. Fold or close the open end and squeeze with your hands or roll a can of food over the bag to crush. Ingredients:
1/2 cup rum |
1 cup golden raisin |
2 1/4 cups wheat chex (or multi-bran chex cereal) |
1 cup brown sugar, packed |
1/2 cup butter, softened (or margarine, softened) |
1/4 cup water |
1 egg |
1 3/4 cups all-purpose flour |
1 cup coconut, shredded |
1/2 cup maraschino cherry, coarsely chopped well-drained |
1 teaspoon baking soda |
Directions:
1. In medium bowl, pour rum over raisins; let stand 1 hour. Drain, reserving rum if desired.
2. Heat oven to 350°F Spray with cooking spray or grease 13x9-inch pan. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
3. In large bowl, stir brown sugar, butter, water (or 1/4 cup reserved rum) and egg until blended. Stir in cereal, raisins and remaining ingredients. Spread in pan.
4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
|
|